I inherited some bananas after a scouting event last week. I am not a fan of bananas. I was kind of traumatized at a very young age from a banana incident that I rarely speak about, but lets just say it involved a fellow childhood friend over-indulging in bananas. Egh.
But therapy session aside, I don’t mind baking with bananas. They add a sweet moistness to baked goods that allow you to sometimes lessen sugars or fats. But I wanted to try something different. I follow an amazing food blogger, Fragrantvanillacake, and she is just my idol and inspiration. She gets so creative with her baking and mixes things together that I would never think of. For instance, she recently posted some avocado chocolate chip cookies that made the Top 9 on Foodbuzz. So I wanted to try a different take on run-of-the-mill banana bread. Not so adventurous as FragrantVanillaCake, but something unique. So I thought about bananas being tropical, connecting that with some coconut I had in the pantry-like a pina colada-but without the pina. And then I wanted some decadence because I was hoping for this to be dessert for Sunday evening. So I added some white chocolate chips to compliment the mild coconut. Maybe next time I will play with a pina colada banana bread? Add some spiced rum and some dried coconut and pineapple juice in the mix? Huh, maybe I can get a little nutty too, if I am brave enough?
Now about that rum…let’s go find it…..
Banana, Coconut and White Chocolate Bread
4 oz. butter, softened
1/2 cup sour cream
1 cup sugar
2 eggs
2 tsp. vanilla
1 tsp. coconut extract
2 ripe bananas, mashed
1/2 cup toasted shredded coconut
3/4 white chocolate chips
2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
Preheat oven to 350˚.
1/2 cup sour cream
1 cup sugar
2 eggs
2 tsp. vanilla
1 tsp. coconut extract
2 ripe bananas, mashed
1/2 cup toasted shredded coconut
3/4 white chocolate chips
2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. salt
Preheat oven to 350˚.
In a small bowl, mix flour with baking powder, baking soda, ground cinnamon and salt.
Whip the butter with a whisk until creamy. Whip the sugar and the sour cream. Mix until creamy. Add the mashed banana and mix well. Add the coconut extract and vanilla extract and mix.
Whisk in the dry ingredients until just combined. Whisk in the toasted coconut and the white chocolate chips. Spray a loaf pan with nonstick cooking spray. Pour the batter in the pan. Place pan on the middle rack. Back for 45 to 60 min. or until golden and toothpick comes out clean. Serve warm. Garnish with some shredded coconut.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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