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| Banana Walnut Coconut Chocolate Chip Bread |
Well its officially now Spring and yep; you read it right and the title says it all. It's another version of Banana Bread folks. The third I have made by my count, which probably makes me bonkers for Banana Bread. One thing they all have in common though is that they have been well received by my privileged circle of critical tasters.
This version however turned out more moist and stickier in comparison with the previous ones I have made. So I recommend allowing it to stand for about an hour before slicing to avoid crumbling.
The recipe is especially the same as my
Banana and Walnut Chocolate Bread, except with the addition of desiccated coconut. It definitely makes a subtle difference in taste and sure worth trying out if you want a change to the usual Banana Bread formula.
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| Eggs, Sugars & Melted Butter |
Ingredients
- 150g Unsalted Butter (melted)
- 300g Plain Flour
- 100g Brown Sugar
- 85g Caster Sugar
- 2 Eggs
- 3 Ripe Bananas
- 150ml Milk (whole/semi-skimmed)
- 50g Dark Chocolate Chips
- 50g Walnuts (coarsely crushed)
- 50g Desiccated Coconut
- 1tsp Vanilla Extract
- 1tsp Bicarbonate of Soda
- 1/2 tsp Salt
Method
- Preheat oven to 160 degrees C
- Into a mixing bowl, add butter and sugars and whisk until fluffy
- Add in eggs and vanilla extract and continue whisking until light and almost foamy
- Add in flour gradually, ensuring to mix well together with no lumps (using a spatula)
- Add bicarbonate of soda and salt and continue mixing
- Add milk and gently mix together until it becomes smooth and slurry in consistency
- Add bananas, chocolate chips, desiccated coconut and walnuts and gently fold into the mixture
- Lightly butter and flour the bread tin
- Pour in mixture into the bread tin, and ensure to spread evenly to level on the top
- Place into preheated oven and bake for 1 hour 10 minutes
- Remove from oven and set aside to cool for about 10-15 minutes
- Turn over bread tin and carefully tip out the bread tin
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