Monday, November 23, 2009

More Beloved Bread

I finally got around to baking that signature Banana Coconut Chocolate Chip bread that I get lots of good feedback on! I also tried out a new recipe, which of course I tweaked just a bit, and cooked up some Lemon Coconut bread. Yes, I have a thing for coconut. I think it adds just the right smoothness and sweetness without being overpowering, and it gives whatever dish you use it in just a bit more moisture to make it super scrumptious! I add it in whenever I can justify it!

Banana Coconut Chocolate Chip Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
3 ripe bananas
2 cups flour
1 tsp salt
1 tsp baking soda dissolved in 3 tbls cold water
1 tsp vanilla
1 cup coconut
1 cup chocolate chips

Cream butter and sugar, add the eggs and bananas. Mix in remaining ingredients. Pour into one greased 9 in. loaf pan or 3 mini loaf pans. Bake at 350 degrees for 30-45 minutes, depending on the loaf size.

I've been making this bread for a few years now and I love to have it on hand in the freezer to give as gifts or have as a snack. My kids go through phases with bananas, so I often have leftovers that I just pop into the freezer and pull them out as I need them for bread.

The Key Ingredients

Dark, dark brown bananas are the best for making banana bread. They appear rotten, and probably nearly are, but their flavor and moisture do wonders! And what goes better with banana flavor than coconut and chocolate? Maybe it's my far-fetched dream to live somewhere tropical, who knows, but it's delicious and we can't get enough of it.
Lemon Coconut Bread

6 tbls melted butter
1 cup sugar
1 8oz container lemon yogurt (my substitution for milk)
2 eggs
1 1/2 cups flour
1 tsp baking powder
zest and juice of one lemon
1 cup coconut (my addition)

2 tbls lemon juice
lemon zest
1-2 cups powdered sugar
1/2 to 1 cup toasted coconut
(Toast coconut in a 350 degree oven, watching closely so it doesn't burn. Let it cool then combine it with the rest of the ingredients until you get the consistency you like.)

Combine melted butter and sugar. Add eggs and mix until fluffy. Add remaining ingredients, careful to not overmix. Pour into greased loaf pans, 1 large or 2 mini, and bake at 350 degrees for 25-35 minutes (longer for a large loaf). After removing the loaves from the oven, place on a cooling rack and poke numerous holes throughout the bread. Pour glaze over warm bread and let cool for 15 minutes before removing from pans.

Lemon is another flavor that I truly love. It's so refeshing and energizing, it's perfect for a morning treat or afternoon snack. I think when you go lemon, you have to go big, so I took this recipe and changed it up just a bit. Even so, I think it could have used just a little more lemon flavor, so next time I'll add more fresh squeezed lemon juice! And what would lemon be without coconut? Lonely, of course! So instead of just adding it on top with the glaze, I had to put some into the actual bread batter...YUM!


Lisa said...

if you have too much of that banana chocolate chip, i'm sure it mails well. :)

Anonymous said...

Hi Heather - I am new to your blog and found you through your comment on "My Baking Addiction." You have a great blog going here and I am really excited about your lemon coconut bread recipe - sounds delicious! Also the green tomato bread recipe because there is a whole bucket of green tomatoes in the garage that I have no clue what to do with. Thanks!