Dark and Delicious Banana Coconut Brownies Dark and Delicious Banana Coconut Brownies

Image: Canadian Living | Holiday Baking 2014

Chopped banana chips make these dark, fudgy brownies extra special. For added crunch, substitute the flaked coconut for crushed toasted coconut chips.

  • Portion size 25 servings
  • Credits : Canadian Living: Holiday Baking 2014



In small bowl, mix 1/4 cup o the banana chips with 2 tbsp of the flaked coconut. Set aside.

In saucepan, combine 115 g of the semisweet chocolate, the butter and unsweetened chocolate; cook over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt; fold in remaining banana chips and remaining flaked coconut.

Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 30 minutes. Let cool completely in pan.

In heatproof bowl set over saucepan of hot (not boiling) water, melt remaining semisweet chocolate; spread evenly over brownies. Sprinkle with reserved banana n' chip mixture. Refrigerate until chocolate is firm, about 15 minutes. Lift out onto cutting board; cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days or freeze for up to 3 weeks.)

Nutritional facts per brownie: about

  • Fibre 1 g
  • Sodium 35 mg
  • Sugars 14 g
  • Protein 1 g
  • Calories 141.0
  • Total fat 8 g
  • Potassium 64 mg
  • Cholesterol 24 mg
  • Saturated fat 5 g
  • Total carbohydrate 17 g


  • Iron 5.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Dark and Delicious Banana Coconut Brownies