Once again I found myself with an excess of bananas in the freezer, so I pulled some out to make a banana bread. It’s been a while since I have been in the kitchen (a few days feels like a few months for me), and I just couldn’t do something so ‘easy’. While this version is just as easy, it looks a bit fancier and the slight coconut taste and feel is an interesting twist to one of our favourites.
My Coco-Choco-Nana Bread
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar, lightly packed
2 large eggs, room temperature
1 tsp pure vanilla extract
5 medium bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
1/3 cup shredded coconut (unsweetened)
In a large bowl or in stand mixer, cream butter and sugar well and add eggs one at a time, beating well between each. Mix in the mashed bananas and vanilla and set aside. In another bowl, whisk the flour, soda and salt together. Add the dry ingredients into the wet by hand and combined just until no bits of dry ingredient remain. Divide the batter into two bowls and add the cocoa and coconut to one of the bowls and mix in well by hand. Grease and flour a 9 x 5 inch loaf pan and alternate the two batters, I did half plain, three quarters of the chocolate, the other half of the plain and then the rest of the chocolate in two ‘glops’. Swirl and somewhat even with a long skewer or a butter knife. Bake in a preheated 350 degree oven for 60 minutes. Let cool in the pan for 10 minutes and then remove from pan and let cool on a wire rack until completely cool before wrapping.
Like most banana breads, it is better the next day or the day after, when the moisture comes out of the bananas. If you are like me though and cannot resist breaking into a warm loaf, it is good with a bit of butter or honey.