This past week I spied some very over ripe bananas sitting in a bowl on my counter. Every time I’d walk past, these bananas would call out to me, begging me to bake them into some banana bread. And really, who am I to refuse such a simple request?
But while I love a traditional banana bread, I wanted to try something a little different. I’ve been a bit obsessed lately with coconut and really wanted to try out the flavor combination. When I started putting together my ingredients, my husband asked if I was going to make my chocolate chip banana bread. Not wanting to disappointed, I decided I’d throw just about everthing into this bread but the kitchen sink.
And so, this bread was born. It is very similar to a seven layer bar but in banana bread form.
How did it turn out?
I think my oldest son (7) summed it up well when he said, “On a scale of awesomeness, this bread is all the way at the top!” To which my middle son (6) replied, “Yeah, mom. This bread has my awesomeness level all filled up!”
And since it was gobbled up in 24 hours, I would say it is a winner. Like, “slap your mama, you have to have some more” good. (I don’t know if that is an actual saying, but if not, I’m making it one.) The topping makes it extra special and beautiful.
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup flaked coconut
- ⅔ cup semi-sweet chocolate chips
- ⅓ cup pecans, chopped
- 2 eggs
- 1 cup white sugar
- ½ cup butter, melted
- 1 cup mashed bananas (approximately 2-3)
- ½ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- ⅛ cup flaked coconut
- 2 tablespoons chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Grease 9x5x3 inch loaf pan.
- In large bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, chopped pecans, coconut, and chocolate chips.
- In separate bowl, whisk eggs until frothy. Add sugar and melted butter. Whisk well.
- Stir in mashed bananas, applesauce and vanilla extract until well combined.
- Add banana mixture to flour mixture and stir, just until combined.
- Pour into loaf pan.
- Sprinkle topping ingredients over batter.
- Bake uncovered for 55 minutes to an hour, or until a toothpick inserted in center comes out clean.
- Let stand for 10- 15 minutes. Remove from pan.
- Transfer to wire rack and cool completely.
My husband woke up this morning and said, “Boy, it would sure be nice if we had some more of that bread.” Sorry, hon.
Take my advice and make yourself TWO loaves.
Trust me, you’ll be glad you did.