Chocolate Chip Coconut Banana Bread


There's something about using coconut oil in breads that makes it extra delicious. I don't know why or how this works, but I'm more than okay with it.

A while back, I had brought muffins into work, thinking that my coworkers would eat them. Even after telling people there were muffins in the kitchen, there was no dent in the bag of muffins. I won't lie, I'm used to bringing in food and finding it to have disappeared quickly. Not long later, I informed the guys that we all were going to be doing inventory and make the dreadful task easier, I'd make breakfast. (Seriously, inventory was not that bad.)

They didn't believe me at first, so I sent them on over here to see the recipes I'd made. Apparently visual proof of a food blog convinces people that you can actually cook and bake. Who knew? ;) Anyway, they decided on muffins, which I'll share with you next week, and since I was feeling extra ambitious, I also offered to make a bread. They gave no suggestions but said they'd eat it.

I wanted something healthy but still really tasty. There are times where whole wheat flour can leave you with a really dense and dry bread and I was crossing my fingers that the large quantity of mashed bananas plus the coconut oil would avoid that desired results. And it did!

Chocolate Chip Coconut Banana Bread
Source: Dinners, Dishes and Desserts
Servings: 2 loaves
Printer Friendly

    • 1 cup sugar
    • 1/2 cup coconut oil
    • 2 eggs
    • 4 ripe bananas, mashed
    • 1/2 cup buttermilk
    • 1 tsp. vanilla
    • 2 1/2 cups whole wheat flour
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1/4 tsp. baking soda
    • 1 cup mini chocolate chips
    • 3/4 cup sweetened shredded coconut
1. Preheat the oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray.
2. In a large bowl combine the sugar and coconut oil. Use a pastry cutter or two forks to combine the mixture together into coarse crumbs, then stir in the eggs until well combined. Add the bananas, buttermilk, and vanilla.
3. In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Fold the dry ingredients into the wet, just getting rid of the large lumps, but not over-mixing. Gently stir in the chocolate chips and shredded coconut.
4. Divide the batter between the prepared pans and smooth out the top with the back of a spoon. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
5. Allow to cool on a wire rack for 10 minutes before removing from the pans and slicing.

This bread can easily be wrapped in plastic wrap and foil and frozen for up to 2 months. Allow to thaw to room temperature before serving.

It turns out they liked the bread more than the muffins they chose. I only had a small slice that morning and even I was impressed with just how tasty it is. The chocolate chips add a decadence you don't usually expect in a relatively healthy bread and honestly, overall, you'd have no idea this was made with whole wheat flour and coconut oil vs. all purpose flour and a canola oil.

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