Bananas for Bananas! February 17 2014, 0 Comments
You rarely meet someone who doesn't like a banana. They are one of these fruits that everyone loves, and especially if they are in a sweet treat. We've been working on several banana prints for spring and couldn't help craving this delicious Roasted Banana, Chocolate, and Coconut bread.
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
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.
(Image and recipe of Banana Loaf courtesy of Half Baked Harvest)