May 31, 2013

Friday Favorites: Best Banana Coconut Bread

 I have been a bit obsessed with this lately.
As in, I've made a batch a week for the past month. I am still not sick of it. 
This is the best banana bread recipe I have found. 
Not too sweet, hearty from the wheat flour, but not too heavy. 
A bit of a tropical taste with the coconut flakes, and of course gooey goodness of chocolate chips. 
Slab a big ol' chunk of butter on this bread and you will be drooling. 
John sure was drooling as he patiently waited for me to take these photos he said;
 "Ahhh all the steam is leaving. You are wasting that 'right out of the oven warmth' for some photos"
He finally got his bread, it was still nice and warm. 
8 tablespoons butter (plus some for greasing the pan)
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar ( I actually used a little less than 3/4 cup this time and I like it better)
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup grated dried unsweetened coconut (my favorite addition)
1/2 cup chocolate chips ( my hubs favorite addition)

Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas.
Stir this mixture into the dry ingredients; do not mix more than necessary.
Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 55 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook. Cool on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.