- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 ounces butter, softened
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 2 medium ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup shredded sweetened coconut, toasted
- 2/3 cup semisweet chocolate chips
- Frosting
- 1 1/2 cups confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons butter, softened
- Garnish
- 1 cup shredded sweetened coconut, toasted
- Preheat oven to 350 degrees F. Grease a 9 X 5-inch loaf pan. Dust with flour; tap out excess.
- Mix together flour, baking powder, and baking soda.
- Beat together butter and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in mashed bananas and sour cream.
- At low speed, beat flour mixture into banana mixture, 1/2 cup at a time, until combined. Stir in coconut. Fold in chocolate chips. Spread batter in prepared pan; smooth top.
- Bake cake until golden and a toothpick inserted in the center comes out clean, 50-60 minutes. Transfer pan to a wire rack to cool slightly.
- Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack to cool completely.
- To prepare frosting, mix together confectioners' sugar, lemon juice, and butter until smooth.
- Spread frosting over top of cake. To garnish, sprinkle with coconut.