Adapted from Chrissy Teigen's Banana Bundt Bread from her cookbook Cravings: Hungry for More
I have a soft spot for banana bread, in general, but this one has found a special place in my heart (and my stomach). The coconut and chocolate adds a complexity and texture to the tried-and-true banana bread recipes. I never have all the right ingredients to make the Chrissy Teigen version, so I adapted it! We always seem to buy too many bananas and have at least 3 that become too brown, too soon. Now, I keep these simple ingredients around the home at all times so I can take these sad little bananas transform them into an amazing banana bread. Maybe this isn't an accident after all... ;D
Ingredients:
(Servings: 4 to 6)
1 cup mashed ripe bananas (3-4 bananas)
1/3 cup canola oil
1 cup all-purpose flour
2 large eggs
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp Kosher salt
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut
2 oz semi-sweet chocolate chips
8 x 4 inch loaf pan
If desired, add 2 oz chopped walnuts (my husband's favorite)
Recipe:
Heat the oven to 325°F.
Combine the mashed bananas, eggs and oil in a large mixing bowl.
Combine the flour, baking soda, sugar, salt and vanilla in a separate medium bowl.
Pour the contents of the medium bowl (dry ingredients) into the large mixing bowel (wet ingredients) and gradually mix together by hand.
Fold in the coconut flakes and chocolate chips
Pour the batter into a greased and lightly floured pan.
Bake until the cake bounces back when lightly pressed and a toothpick or plastic knife inserted in the center comes out clean, 50 to 60 minutes.
Let it cool. Slice and enjoy for breakfast, afternoon snack or dessert!
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