Coconut Chocolate Chip Banana Bread

Prep Time:	Bake Time:
15 mins	1 hr 15 mins
Total Time:	Serves:
1 hr 30 mins	24

This banana bread builds on a familiar favorite with the addition of chocolate chips and coconut folded into the batter. Ripe bananas keep the loaf moist, while the chocolate and coconut add richness and texture.

The recipe makes two loaves, making it ideal for sharing — or keeping one on hand for yourself.

Ingredients

• 3 1/4 cups all-purpose flour

•  2 teaspoon baking soda

•  1 teaspoon cinnamon

•  1/2 teaspoon kosher salt

•  4 large eggs, room temp

•  2 cups sugar

•  1 cup vegetable or canola oil

•  1/2 cup crème fraîche or sour cream

•  3 cups mashed ripe bananas, 6–8 bananas

•  2 teaspoon vanilla extract

•  1 cup unsweetened shredded coconut

•  1 cup mini chocolate chips

•  1 cup chopped macadamia nuts, optional

Instructions

1. Preheat the oven to 350 ºF (177 ºC) and prepare the loaf tins by buttering and flouring the bottom and sides.

2. Mix together the flour, salt, cinnamon and baking soda and set aside.

3. Using an electric mixer at high speed and fitted with the balloon whisk attachment, cream together the sugar and eggs until the mixture turns pale, thick, and forms ribbons when you lift the paddle from the bowl.

4. Turn the mixer down to low speed and slowly add the oil. Then add the bananas, Crème fraîche, and the vanilla. Mix in the dry ingredients in three parts until well combined.

5. Toss the coconut, mini chocolate chips, and macadamia nuts (if using) with 1 tablespoon of flour for even distribution, then gently fold into the batter.

6. Divide the batter between the two prepared loaf pans and bake in the oven on the middle rack for at least 1 hour. If the bananas are overripe and wet you may have to cook the loaves for an additional 15-20 minutes. To check if the loaves are done, insert a wooden pick or sharp knife into the center. If it comes out clean, they’re ready. If there’s any residue, continue baking for a few more minutes

7. Cool the loaves on a rack then turn them out and then flip them over to cool completely. The banana bread can last about 1 week at room temperature and can be frozen for over a month.