Ok, so I may have a slight obsession with bananas.
Along with cooking them until they are as caramelized and delicious as can be.
Yes, it was just a week ago that I told you guys about this Chocolate Avocado Mousse with Caramelized Bananas. And man, remembering back that had coconut in it too. Oops.
But, I just cannot help it. I mean, the last few weeks have just been so much meat. It has left me craving greens, hearty breads and apparently coconut, bananas and chocolate.
To me, this is winter comfort food. Especially a warm, moist, chocolatey slice with a glass of cold milk. Yeah, that is just perfect.
I kind of feel like this Tuesday needs some chocolate chunk banana bread. Is it me or does it feel like this week is moving way to slow? Is it really only Tuesday?
Wait, actually the days are going by in record speed, but what I mean is that Friday could not come fast enough.
And also, some organization.
Moving makes the house look like a war zone and it is starting to stress me out. We have to be completely out of the old house by the 15th. That means all cleaned up and looking good. So at least then we can concentrate on getting the new place organized. Great house, but not enough storage! Where to put everything – yikes!
And that is about all the words I have for you today.
I have started writing these next four paragraphs at least ten times and erased single every word.
I do have things to say and tell. Things like how my weirdo brother Brendan is the star in the new McDonald’s commercial or how my thirteen and eighteen year old brothers are currently living it up on five course meals in Europe at the Burton European Open (snowboard competition) being chaperoned by the Red Bull and Burton team managers. I could also go on and on about the fact that my house is in a state of complete disaster or on a more positive and exciting note, I could be sharing with you all my ideas about the Barn. Or I could just simply let you know how you should really try this banana bread, because not only is it delicious, it’s really quite healthy – but nothing is flowing. Like nothing.
And as shown in the paragraph above, my proper use of the English language is not up to par either.
So for today I am just going to leave you with the concept that you really should make this bread. It is quick, easy and awesome, and the bread is so moist with incredible flavor. Roasted bananas are where it is at. Especially when combined with chocolate and coconut.
Ooey gooey banana bread can fix almost anything.
Toasted Coconut and Chocolate Chunk Roasted Banana Bread.
- 4 bananas
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup loosely packed brown sugar
- 1/2 cup canned coconut milk may swap butter milk or greek yogurt
- 1/2 cup coconut oil melted (or swap canola oil)
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate chopped (use more or less to your liking)
- 1/2 cup toasted coconut flakes optional
- 2 tablespoons unsweetened coconut flakes optional
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or a silpat. Peel the bananas and lay them flat on the baking sheet. Drizzle each banana with a drizzle of honey and then sprinkle with cinnamon. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 350 degrees F.
Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the white whole wheat flour (or whole wheat pastry flour), all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil.
Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
There, I am done!