Cocochoconananut Bread Recipe

Name: Cocochoconananut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe bananas, mashed; 1 cup sweetened coconut; 1 cup crushed pecans; ½ cup chocolate chips; 1 ounce light rum; 3 eggs; ¾ cup vegetable oil; 2 cups flour; 1 teaspoon baking powder; 1 teaspoon salt

Servings: persons

1
Preheat oven to 350 degrees.
2
Combine banana, coconut, nuts, chocolate, eggs, rum and oil in a bowl until smooth.
3
Sift in flour, baking powder and salt.
4
Stir just enough to combine.
5
Bake in buttered loaf pan or baking dish for 50 minutes or until you can put a tooth pick in and out of it with out extracting batter.
6
Remove from oven, flip pan upside down onto a tea towel.
7
Remove pan and let bread cool for at least 10 minutes.
8
I used a porcelain dish so metal pans will probably have a lower bake time.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ripe bananas, mashed, 1 cup sweetened coconut, 1 cup crushed pecans, ½ cup chocolate chips, and more.

Yes, Cocochoconananut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocochoconananut Bread

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