Coconut Chocolate Chip Banana Bread

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Last week Eric and I received some good news.  Yay!  I also received some bad news on Friday.  So it was an emotional week, to say the least.  Nothing that a little red wine can’t help, know what I mean?  So I stayed inside this past weekend and barely left.  It’s too cold in Chicago for me. I was not meant to live here.

Thank goodness for my electric blanket.  Ahhhh.
Thank goodness for Shiraz.  Ahhhhhh.

I think it’s my new favorite wine. 

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This might be my new favorite banana bread.  There have been some good ones in the past, I must say, but this one is just as good.  This is a basic banana bread with a hint of coconut flavor.  I would say even if you don’t love coconut that you’ll love this bread.  It’s just good. 

The big chocolate chips makes it even better.

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I baked the bread in four mini loaf pans I took home from school one time.  I love the mini loaves!  We’ve been eating a mini every day.  Perfect for breakfast, a snack, or dessert! 

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Coconut Chocolate Chip Banana Bread

Ingredients:
About 1 1/2 cups flour (200 grams)
1/4 cup coconut flour (30 grams)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
3 bananas, mashed
2 large eggs
2 teaspoons vanilla extract
1/2 cup coconut milk
3/4 cup chocolate chips (or however much you want)
3/4 cup flaked coconut (or however much you want)

Directions:
Heat oven to 350 degrees F.  Spray loaf pan(s) with nonstick cooking spray.

Sift together flour, coconut flour, baking soda and salt in a medium bowl.  Using a mixer on medium speed, beat together butter, brown sugar and banana until creamy - about 1-2 minutes.  Beat in egg and vanilla until combined.  Reduce mixer speed to low and beat in dry ingredients, alternating with coconut milk until just combined.  Stir in chocolate chips and coconut until combined. 

Divide batter into loaf pan(s).  Bake 25-30 minutes for mini loaves, and 50-55 minutes for regular sized loaf. 

23 comments:

  1. The recipe looks promising Emily! I am hearing about coconut flour for the first time, is it finely ground dried coconut? something like almond flour.

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    1. It is a similar consistency to banana bread. I really don't know much about it. I guess it's just the meat ground up and dried.

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  2. I'm sure I would love this banana bread as I'm a fan of banana breads, coconut and chocolate:)

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  3. I've never been a fan of bananas so I won't try this recipe but it sure looks delicious as does everything you make.

    That Missouri Mud Cake with the Oreo base is where I am heading.

    Anyway, what I really wanted to say was that I've had a really great time reading your blog (I've actually been reading it for years now.) I just love that a lot of your baking is from recipes actually written by you. Very, very, very cool.

    I also love the way you just get up and go and enter all these competitions and involve yourself in all things cake and cookie and then some.

    AND, you even made it to pastry school. What a champ!

    Thank you so much for blogging about pastry school. I think that yours has been the best recount ever in the history of blogging.

    Judy

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    1. Hi Judy! Aw shoot that's okay. :) That Missouri Mud Cake is decadent.

      Thank you for stopping by! I really, really appreciate it. You comment made my day. Haha you're so funny. I had a good time blogging about school.

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  4. chocolate chips and coconut in my banana bread? yes please! with a cup of tea ;)

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    1. That sounds nice. I would like a cup of chai right now.

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  5. Hi Emily! I hope the good balances pout the bad in your news. I am curious about your new job though I don't mean to pry, you'll let us know if you wish.
    I'm still struggling with my pastry skills ;)

    Oh, and I love banana bread. Last week or so, I added some grated lime zest to mine and it was a bad idea!

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    1. Well there is no new job anymore, unfortunately. :( I'm looking for something else right now.

      Oh no! I was thinking about adding lime zest to my banana bread. I'm glad I didn't!

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  6. It's rare that banana bread can ever be bad. Add coconut and chocolate chips and it's even better.

    I have experimented with coconut flour since I'm trying to get more into gluten-free baking (I haven't been terribly motivated in recent months though and I'm probably poisoning my husband) and coconut flour is on the list of flours I use. I find it quite a challenge to work with since it absorbs liquids so easily. It's crazy how many eggs you have to add to get a good batter. Muffins are the biggest challenge because I don't want them tough, but if I find out after I mixed the dry ingredients with the wet that I don't have enough liquid, I have to add more and that makes the muffins tough.

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    1. Yes! It does! I noticed that. I guess we have to be careful with coconut flour to avoid dry baked goods. Have you experimented with tapioca flour?

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  7. Oh and I hope that the good news cancelled out the bad!

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    1. I think it did. The bad news was a blessing in disguise.

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  8. Oh this looks tasty-tasty! I'm on such a big coconut kick right now!

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  9. Yay for good news! And for this bread! Looks hellagood.

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  10. Sorry that you got some bad news, but hopefully the good news made up for it. That bread looks really good! I love banana bread, but have a hard time making it moist like my mom used to.

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    1. It did indeed. I wonder what your mom's secret was?

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  11. sigh. it's cold in MO too right now. I'm all about the electric blanket right now! stay warm! :)

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    1. Well that's not good! Hopefully it warms up before I head down there. :)

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  12. I have now made this 5 times since you posted and it is a family favorite! I have started adding walnuts as my grandmother always added them to her banana bread. I love that it quick and easy to throw together and that it has chocolate! Thanks for such a lovely recipe I have one in the oven now!

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