Banana bread with a Twist

Looking for another easy recipe for the holidays? This banana bread is right up my alley. It makes a giant mound of banana bread and the toasted coconut gives it a little extra texture.

This banana bread recipe is from one of my favorite blogs, spoonforkbacon! Bonus, its the first in a three post series about banana bread. 

Chocolate Chip Coconut Banana Bread

makes one GIANT 9" loaf or five 3" loaves

Ingredients

2+1/4 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

3 medium (overripe) bananas

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

mix-ins

3/4 cup chocolate chips

2/3 cup shredded coconut, toasted

1. Preheat oven, 375 degrees. Sprinkle coconut on a baking sheet and toast for 10-15 minutes. Keep an eye on it and toast until a golden brown. 

2. In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. If you have a sifter, sift them together. 

3. In a small bowl, mash bananas and milk. 

4. In a large bowl, beat sugar and butter together for 2 minutes, making sure to scrape down the sides of the bowl. Add eggs, one at a time. Stir in vanilla. 

5. Stir in flour mixture until just combined. Fold in chocolate chips and coconut. 

6. Lightly grease the loaf pan and bake for 1 hour and 20 minutes, until a toothpick comes out clean when inserted into the middle of the bread.
**Make sure bread it cooked through. I baked mine for 80 minutes, passed the toothpick test and the middle still wasn't completely done. I took it out, let it cool and after an hour the middle of the loaf sank in :(

7. Allow bread to cool in the pan for 2030 minutes. Remove and allow to cool completely before slicing and serving. 

Merry Christmas! Happy Holidays!!