Choco-Coco Banana Nut Bread Recipe

Posted by Mimsie Ladner on

Whenever I buy bananas, I go out of my way to ensure that a few of them remain untouched until they’re nice and spotty and brown, only to have an excuse to bake banana bread.

This particular recipe incorporates Choco Loco tea for a touch of cacao sweetness, along with coconut and walnuts for just the right amount of crunch and nuttiness. Enjoy a slice as a special breakfast or tea time treat. 


  • ½ cup water
  • 1½ tbsp Choco Loco tea leaves
  • ½ cup honey
  • ¼ cup packed dark brown sugar
  • ½ cup butter
  • 1 cup low-fat sour cream
  • 1 tsp baking soda
  • 2 eggs, lightly beaten
  • 2¼ cups all-purpose flour (or one of these flour alternatives)
  • 3 very ripe bananas, mashed
  • 2 tbsp coconut (plus a big pinch for garnish)
  • 3 tbsp walnuts, broken into small pieces


  1. Preheat oven to 350*F.
  2. In a small saucepan, bring the water to a boil. Remove from heat and add loose leaf tea. (Tea can be steeped in a tea filter or tea ball for convenience.) Allow the tea to steep for 5 minutes, then strain (if needed) and discard tea leaves.
  3. Combine brewed tea, honey, brown sugar and butter in pan and return to the heat. Cook until the butter, honey and sugar have melted into a thick syrup, about 2 minutes. Let cool.
  4. Combine sour cream and baking soda in a large bowl. Let stand for 5 minutes. Stir in the cooled tea syrup and the eggs. Sift in the flour and fold gently to combine. Fold in the mashed bananas, walnuts and coconut.
  5. Pour batter into greased loaf pan. Sprinkle the tops with a pinch or two of shredded coconut.
  6. Bake for 1 hour and 5 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow to cool completely before slicing. Serve with your favorite tea and enjoy!


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