Wednesday, August 22, 2012

Coconut Banana Bread with Chocolate Chips

Usually, bananas disappear from the fruit bowl about as fast as I can buy them; but every now and then, we end up with an abundance of quickly ripening bananas.  On such happy occasions, I make up a batch of banana bread! Banana bread is not only fun to make and eat, but a perfect hostess gift and a welcome gift for neighbors and friends.  I've only had one person ever turn down a loaf of banana bread!  ;) 

I recently discovered a new recipe to add to my collection.  I like the fact that this recipe calls for coconut oil and coconut milk!

Coconut Banana Bread with Chocolate Chips

yield: 2 loaves

4 bananas, mashed
1 cup sugar 
1 cup coconut oil
4 eggs
2/3 cup coconut milk
2 teaspoons vanilla
2 cups whole wheat flour
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips

1. Preheat oven to 350 degrees F.  Grease bread loaf pans.  
2. In large mixing bowl, combine bananas, sugar and coconut oil; mix well.  Then add: eggs, coconut milk, and vanilla.  Mix well.  
3. In a separate bowl, mix together flours, soda and salt. Fold dry ingredients into liquid ingredients.  Mix well, scraping bowl as needed.  
4. Pour batter into greased pans and bake for 45 minutes to 1 hour or until toothpick comes out clean.
5. Let cool about 15 minutes in pan, and then turn out onto wire rack to cool completely before cutting.  Best when chilled.


I found this recipe (plus a version that uses 8 bananas!) here:  

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