This recipe brings together three of my favourite ingredients – chocolate, coconut and bananas. It’s the second banana bread recipe I’ve posted on this site – check out the first one for more about this American quick bread.Ingredients
1/2 cup desiccated coconut, toasted
1 1/2 cups unbleached, all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted
3/4 cup granulated or caster sugar
2 eggs, beaten
2 overripe bananas, mashed
1 teaspoon coconut extract
1 teaspoon coconut extract
1 cup chocolate chips
Directions
1. Preheat oven to 325F. Line a 9 x 5 inch loaf pan with parchment paper and grease and flour the pan.
2. Toast coconut in oven (at 350 F for 10-15 minutes), saucepan or microwave (on high for 30 seconds at a time). Check frequently as coconut can burn easily. Set aside to cool.
3. Mix flour, baking soda, salt, and coconut and set aside.
4. In a large bowl beat together butter and sugar. Add eggs and beat well. Add bananas and coconut extract and mix well.
5. Add wet ingredients to dry ingredients until combined. Fold in chocolate chips. Pour batter into loaf pan.
6. Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in pan. Remove from pan and cool to room temperature.
7. Using a sharp serrated knife, slice banana bread into 3/4 inch pieces. Serve at breakfast, brunch or tea time. Store in air tight container for 2 days at room temperature or refrigerated for one week.
1. Preheat oven to 325F. Line a 9 x 5 inch loaf pan with parchment paper and grease and flour the pan.
2. Toast coconut in oven (at 350 F for 10-15 minutes), saucepan or microwave (on high for 30 seconds at a time). Check frequently as coconut can burn easily. Set aside to cool.
3. Mix flour, baking soda, salt, and coconut and set aside.
4. In a large bowl beat together butter and sugar. Add eggs and beat well. Add bananas and coconut extract and mix well.
5. Add wet ingredients to dry ingredients until combined. Fold in chocolate chips. Pour batter into loaf pan.
6. Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in pan. Remove from pan and cool to room temperature.
7. Using a sharp serrated knife, slice banana bread into 3/4 inch pieces. Serve at breakfast, brunch or tea time. Store in air tight container for 2 days at room temperature or refrigerated for one week.
3 comments:
btw, your banana bread turned out great
we made ur coconut banana choc bread the other day - divine!
I made this a couple of months ago and now I make it at once a month- it goes down so well!
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