I had a couple of frozen bananas in the freezer, so as part of my pre-move clean-it-out program, I decided to make another loaf of banana bread. A secondary name for this loaf could be "toss-it-in-if-you-got-it" banana bread, as I added in a little bit of some of my favorite things -- namely, cocoa powder, cinnamon, and coconut. The resulting banana bread is flavorful and pairs quite nicely with an afternoon cup of tea.
Chocolate-Coconut Banana Bread (printer-friendly version)
makes one large loaf
1/4 cup unsalted butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup unbleached all-purpose flour
3/4 cup cake flour
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/4 cup finely shredded unsweetened coconut
3-4 ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cocoa powder, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
makes one large loaf
1/4 cup unsalted butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup unbleached all-purpose flour
3/4 cup cake flour
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/4 cup finely shredded unsweetened coconut
3-4 ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cocoa powder, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
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