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.
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.
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!
Coconut Chocolate Chip Banana Bread
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)
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.