I probably should just rename this blog "A More Banana Bread Filled Life" as I seem to bake a loaf on a weekly basis. As is typically the case, we had some rather blackened bananas on the countertop -- I swear, bananas ripen at an amazingly fast pace in this house -- so I deemed it necessary to start the morning off with a quick round of bread baking. I added in some shredded coconut and mini chocolate chips I had on hand to round out today's version of my favorite quick bread.
Banana Chocolate Chip Coconut Bread
(makes one large loaf)
1/3 cup unsalted butter
1/4 cup brown sugar
1/4 cup raw cane sugar
1 teaspoon vanilla
1 3/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 teaspoon kosher salt
1/4 cup finely shredded unsweetened coconut
3 super-ripe bananas, mashed
1/4 cup mini chocolate chips
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugars. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Stir in the mini chocolate chips.
7. Spoon the batter into the prepared loaf pan.
8. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
9. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
10. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
11. Cut a slice (or two!) to eat and then wrap the remaining loaf in aluminum foil and store in the fridge for up to a week.