Oh boy, I’d be lying if I said any Girl Scout cookie other than Samoa’s were my favorite as a kid. Of course, there were other flavors that I loved too, like Tagalongs and Do-Si-Do’s, but Samoa’s were the greatest. This Samoa banana bread was inspired the one and only, the Samoa cookies!
The only bad thing I have to say about this bread is that it’s so good, it might not last more than a couple of days after ya make it! It is so incredibly moist, with help from the delicious caramel sauce layered throughout. It’s also loaded with delicious mix-ins fully inspired by the samoa cookies themselves.
The best thing about this samoa banana bread is that it has so many different flavors that all pop and complement each other in this loaf. I mean, of course they do, right?! Samoa’s were the greatest so this bread has got to be delicious, too!
What kind of caramel should I use?
This loaf can be made with either homemade or store bought caramel sauce! I love using homemade caramel when I have the time to make it, but store bought works just as well. I used this caramel in this loaf, but feel free to use one you also have on hand, too.
Do I really need mini chocolate chips or can I use the ones I already have in my cabinet?
Use whatever you have on hand! I used mini chocolate chips in this recipe so that I got maximum chocolate distribution. Aka, chocolate in every bite! But I’m all for using what you already have on hand. 🙂
Do I need sweetened or unsweetened shredded coconut?
Unsweetened! This one I would recommend buying if you don’t already have it on hand. Sweetened shredded coconut will make this bread a bit too sweet, so I highly recommend using unsweetened shredded coconut.
I hope you love this bread as much as I do! This flavor combo brings so much nostalgia to one of my absolute favorites as a child… and it’s just as good now, too. 🙂