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Coconut Banana Bread with Chocolate Chips

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 22 Apr 2023 18:35:10 -0700
* Exported from MasterCook *

                 Bread, Coconut Banana with Chocolate Chips

Recipe By     :Katelyn Theofanis
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Posted
                 Quick Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3         tablespoon  unsalted butter
      3/4           cup  light brown sugar -- packed
   3                     bananas -- ripe, sliced
   3         tablespoon  avocado oil -- or melted coconut oil
   2              large  eggs -- room temperature
      1/2           cup  whole milk -- or coconut milk
   1           teaspoon  vanilla extract
   2               cups  all-purpose flour
   1           teaspoon  baking soda
      1/2      teaspoon  salt
   1                cup  sweetened coconut flakes -- shredded
   1                cup  semisweet chocolate chips

Preheat the oven to 350F. Grease a 9x5-inch loaf pan and set it aside.

In a large skillet, melt the butter and sugar. Add the banana slices 
and cook until the bananas are softened in texture and caramelized. 
Remove the pan from the heat and allow it to cool slightly. Transfer 
the banana mixture to a large bowl and whisk until the mixture is 
smooth and no longer hot.

In a small bowl, whisk together the milk, oil, vanilla, and eggs. In 
a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Add the liquid ingredients to the cooled banana mixture. Stir to combine.

Fold in the dry ingredients, mixing just until combined. Finally, 
fold in the shredded coconut and chocolate chips.

Transfer the batter to the prepared pan. Bake the bread for 50 to 55 
minutes, or until a toothpick inserted into the center comes out clean.

STORAGE - Store banana bread in an airtight container or tightly 
wrapped at room temperature for up to 4 days or in the refrigerator 
for up to a week. *Storing the bread at room temperature keeps it 
moist, but shortens the shelf life while refrigerating extends it.

FREEZE - Quickbreads are great for freezing. Wrap the bread tightly 
in plastic wrap and then in foil. Freeze for up to 2 months.

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Per Serving (excluding unknown items): 370 Calories; 17g Fat (39.2% 
calories from fat); 6g Protein; 53g Carbohydrate; 3g Dietary Fiber; 
53mg Cholesterol; 279mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

NOTES : 2023 - 0422