German Chocolate Chip Banana Bread - based off of a favorite recipe, this twist on German Chocolate Cake is fabulous! @tasteLUVnourish
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German Chocolate Chip Banana Bread

This yummy bread tastes like dessert, with sweet bits of coconut, crunchy and buttery pecans and little bites of chocolate chips. This may become your favorite, lightened up banana bread.
Servings 1 loaf


  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1/2 cup coconut palm sugar see Notes
  • 2 large eggs
  • 3 tablespoons Greek yogurt
  • 3 tablespoons coconut oil melted
  • 1 teaspoon pure vanilla extract
  • 4 large ripe bananas mashed
  • 1/2 cup shredded sweetened coconut plus additional for topping
  • 1/2 cup pecans toasted and chopped coarsely, plus a few whole pecans for topping
  • 1/4 cup mini dark chocolate chips


  • Preheat your oven to 350 degrees. Line a loaf pan with parchment.
  • In a large bowl, whisk to combine the flours, baking soda, salt, cocoa powder and coconut palm sugar. Set aside.
  • In a medium bowl, beat the eggs. Add the yogurt, coconut oil, vanilla and bananas. Whisk to combine.
  • Pour the egg mixture over the flour mixture. Add the coconut, pecans and chocolate chips. Mix until combined. The mixture will be a bit thick.
  • Pour the batter into the prepared loaf pan. Top with additional coconut and a few whole pecans, if desired.
  • Bake on the center rack for 55 to 60 minutes or untl a toothpick inserted into the center comes out clean.
  • Cool completely on a wire rack before cutting.


I like to use coconut palm sugar in place of granulated sugar. The jury is still out on the nutritional benefit of using coconut palm sugar, but it is certainly minimally refined compared to granulated sugar. Feel free to substitute with granulated sugar in this recipe if you'd like.