If you’re anything like me, Banana Bread is on high rotation within your baking routine. With having the boys home full time I felt like I was making it every other day to keep up with them! So I decided to get creative and came up with this alternative, Choc Chip Coconut Bread. The addition of the coconut cream makes it lovely and moist and slightly more dense.
PS. See below for my hack with Glad Australia Baking Paper, scrunch it under water to make it pliable and super easy to line the loaf tin with!
BANANA BREAD RECIPE
1 cup firmly packed brown sugar
4-5 bananas (450g total), mashed
1 teaspoon vanilla extract
270mL Coconut Cream
1/2 cup chocolate chips
1 1/2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon Ground Cinnamon
1 cup desiccated coconut
Extra desiccated coconut for topping Banana Bread
Step 1: Preheat oven to 170°C (150°C fan-forced) and line a 900ml loaf pan with baking paper.
Step 2: Sift flour, baking powder and bicarbonate of soda into a bowl. Add sugar, chocolate chips and coconut. Stir to combine.
Step 3: Place coconut cream, eggs, banana and vanilla in a jug. Whisk to combine. Fold into flour mixture. Spoon into prepared pan. Top with additional coconut.
Step 4: Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre comes out clean.