Ingredients1 h 25 m servings
- In a mixing bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
ReviewsRead all reviews 13
I cut this recipe back to 16 servings. I made two small changes. I used vegetable oil instead of butter and four ounces white chocolate chips instead of white baking chocolate only because that ...
Yummy! I LOVE coconut, so this was a great recipe for me. The only changes I made were I used coconut extract because I didn't have rum extract & I used white chocolate chips instead of choppin...
It was very good but a little sweet. I cut the sugar down by about 1/4 cup give or take and upped the banana a bit (no point not using that extra 1/2 banana!). Hubby thought it was just right ...
Very good bread (although i let it cook too long it was still very good!). I was looking for something that would add a different taste to a banana bread and this is a recipe that is good. If ...
Delish. I reduced the sugar by 1/2 c. And used regular chocolate (unsweetened squares). And creme de cacao, since i didnt have rum. SO GOOD. thanks.
Wow is this so good! I made 8 mini loaves and gave them as a "lil something extra" gifts for Mother's Day. Delicious, moist and very flavorful...the only thing that I changed was to use coconut...
Gorgeous bread, can't believe it has so few reviews. The loaf was light and moist, I really enjoyed the coconut and white chocolate. Just that little bit more different than traditional Banana...
really good, I will keep this in my round to use up old bananas. I didnt use the white chocolate, it was good with out it, Im sure its even better with it too!