Kinda Tropical Chocolate Chip Banana Bread

This banana bread started out to be Tropical Banana Bread. I came across this grand post on Suite 101 for a classic banana bread recipe with four variations. I had been waiting for an opportune banana time. You know, when the bananas turn black more rapidly than expected. Additionally, several other things happened in the decision process; those being my love for chocolate, Red’s loathing for the texture of shredded coconut, and the lack of pineapples. This loaf was in response yet another late night sweets attack, hello time constraint, goodbye tropical fruits!

As always, the original ingredients not used are struck through and my additions in italics

Kinda Tropical Chocolate Chip Banana Bread

1 1/3 cup unbleached all-purpose white flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup butter 5 ounces canned coconut milk
2/3 cup sugar
2 large eggs, lightly beaten
2 very ripe bananas, mashed (about 1 cup)
1/2 cup walnuts or pecans, coarsely chopped 1/2 cup dark or semisweet chocolate chips 

1. Have all ingredients at room temperature (68-70F). Position rack in lower third of oven and preheat oven to 350F.
2. Grease at 8 1/2 x 4 1/2 (6 cup) loaf pan and set aside.
3. Whisk together thoroughly the flour, salt, baking soda and baking powder in a small bowl.
4. In a large bowl, beat the butter and sugar together on high speed until lightened in color and texture.
5. Beat in the flour mixture until blended and the batter is the consistency of brown sugar.
6. Gradually beat in the eggs.
7. Fold in the mashed banana and chopped nuts until just combined.
8. Scrape the batter into the greased loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 5-10 minutes before unmolding to cool completely on a wire rack.

The original Tropical Banana Bread recipe was written like this: Add 1/3 cup diced or crushed pineapple and/or diced mango in step seven. Sprinkle top of loaf with 2 tablespoons unsweetened shredded coconut and bake as directed above.

Good golly, this bread was exceptionally moist; it was incredible! The coconut milk not only added to the moistness but also provided the perfect coconut intensity. The bread was barely warm when I cut it. By doing so, it allowed the still soft chocolate chips to spread just a bit. I know, the recipe says cool completely; not a chance I could hold out that long! I was a bit disappointed that the crown of the loaf had no chips. Maybe next time I will try mini chips. Outside of that, I think this is my favorite banana bread.

Are you hungry?


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