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!

 

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BANANA BREAD RECIPE

 

INGREDIENTS:

1 cup firmly packed brown sugar

2 eggs

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

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Cute assistant optional

 

METHOD

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.

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Scrunching the Glad Australia Baking Paper under water makes it pliable and easy to line the pan with!

 

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Enjoy!

 

Rachael x

 

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