Monday, October 17, 2011

Chocolate Chip Coconut Banana Bread

       Everyone needs to get their fall baking hats on because I've got some great recipes coming your way! I am in a quick  breads, muffins, casseroles, soups and stews overload..and I mean that in a good way:)

Today I am sharing a lovely quick bread recipe that makes two loaves..That means one for you and one for a neighbor maybe..or a friend or just someone who deserves a pick me up? I think instead of random acts of kindness we could also add in some random acts of bakeness. I bet we could all come up with someone who deserves some bakery love.

As with all quick breads, I think they are best eaten the  next day. You wrap them up in plastic wrap after they have completly cooled and it gives the loaf some resting time. All the ingredients settle and mingle a bit..and what you get a super moist loaf that tastes amazing. Give it a shot..and this recipe too!

Chocolate Chip Coconut Banana Loaf

2-1/2 cups All-purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Baking Soda
1-1/4 cups Sugar
1/2 cup Butter,softened
2 Eggs
1-1/2 cups Mashed Riped Bananas( about 4 medium)
1/2 cup Buttermilk
1 tsp. Vanilla
1 cup Mini Chocolate Chips
3/4 cup Shredded Coconut
1/2 cup Chopped Nuts;optional

Preheat oven to 350 or 180 celcius. Grease bottom and 2 inches up the sides of two loaf pans with nonstick spray. In a bowl, whisk together the flour, baking powder, salt and baking soda;set aside.

In another bowl, beat the butter and sugar until light and fluffy with an electric mixer. Add the eggs and mix until combined. Using a large wooden spoon, add in bananas, buttermilk and vanilla and mix until combined.

Slowly add in the flour mixture and mix just until combined. Gently mix in the chocolate chips, coconut and nuts if using. Pour batter evenly into two loaf pans and sprinkle additional coconut on top if desired. Bake 45 minutes or until toothpick inserted comes out clean.  Cool 5 minutes in pans before removing and allow to cool completly on wire racks.

** I used two 8x 4 inch loaf pans and the original recipe states that it takes about an hour for the loaves to bake but mine were done in 40-45 minutes.**

Yield: 2 Loaves
Source: This Week for Dinner