How’s that for a recipe title? It could also be known as “open the pantry and fridge and throw in everything that you have banana bread.” I had two bananas that were destined for the trash can if I didn’t find a use for them yesterday. I am a little over traditional banana bread so I started googling “different banana bread” recipes in search of new inspiration. That led me to the idea of coconut banana bread. I came across this recipe for banana bread made with coconut oil and then went a little crazy with modifications.
I loosely used the original recipe as a guide but made a lot of changes. I was joking with my dad yesterday about how forgiving banana bread is. I feel like as long as you use a basic recipe template, you can get as creative as you’d like and it always seems to turn out. Into the base recipe went coconut oil in addition to pumpkin, chocolate chips, some whole wheat flour and shredded coconut. What resulted what the best banana bread that I’ve ever made.
It’s super moist thanks to the inclusion of pumpkin, sour cream and the coconut oil. The chocolate chips and shredded coconut push it into the territory of really, really good. I used half whole wheat four and reduced the sugar in the recipe. I don’t think anyone could tell that there is any whole wheat flour in this bread because there are so many other delicious things going on.
Coconut Pumpkin Chocolate Chip Banana Bread
(Inspired by Chez Us)
1/2 cup virgin coconut oil
1/2 cup sour cream or plain Greek yogurt
1/2 cup pumpkin puree
3/4 cup brown sugar, packed
1 large egg
2 ripe bananas
1 teaspoon vanilla
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
Preaheat oven to 350 degrees and arrange rack in center of oven. Prepare a loaf pan by lining it with parchment paper.
Whisk together dry ingredients (flour, baking soda, baking powder, salt and cinnamon) in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, beat the coconut oil on medium speed until soft, about 3-5 minutes. Add the sour cream or Greek yogurt and pumpkin continue mixing for about 3 more minutes. Add the sugar and keep mixing on medium for about 3 more minutes. Add the egg, bananas and vanilla and mix until combined.
Slowly incorporate the dry ingredients and mix until well-combined. Stir in shredded coconut and chocolate chips and then pour batter into loaf pan.
Bake for 50-60 minutes or until bread is golden brown and a toothpick inserted in center comes out clean. Lift parchment paper out of loaf pan and let bread cool on rack.
Yield: 1 loaf