Chocolate Chip Coconut Banana Bread Food

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.
• Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.
• In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.
• Add dry ingredient mixture all at once and stir until just combined.
• Gently stir in the chocolate chips. Pour batter in the greased pan.
• Bake for 1 hour or until toothpick inserted in the middle comes out clean.
• Let stand to cool slightly (about 10 minutes), and then remove from pan.

CHOCOLATE CHIP COCONUT FLOUR BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Prep a loaf pan by greasing it with coconut oil or lining it with parchment paper.
• In a large mixing bowl stir together the mashed bananas, eggs, almond butter, coconut oil and vanilla.
• Once wet ingredients are combined add in dry ingredients (coconut flour, baking powder, baking soda and sea salt). Stir until combined. Gently stir in chocolate chips.
• Pour batter into prepared loaf pan.
• Bake for 45 minutes or until bread is golden in color and a toothpick comes out clean.
• Remove from oven and let cool for 20-30 minutes on a wire rack before removing from the pan to cool completely. It should come out really easily if you greased the pan properly or used parchment paper. Slice the loaf (a bread knife works best), serve and enjoy.
• Store any leftovers in a sealed container at room temperature for a couple days. To keep it longer, store in the fridge or freezer.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

CHOCOLATE CHIP COCONUT BANANA BREAD

Steps:

• 1. Preheat your oven to 375 deg. F. (Note: I set it higher because when you open the oven to put the loaf pans in, the oven looses heat and this will get the oven temp back to 350 when you close the oven door.)
• 2. Set aside the extra tablespoons of chocolate chips, nuts and coconuts for topping
• 3. In a large mixing bowl, whisk together the first 3 ingredients.
• 4. In a medium bowl cream together the butter and sugar until smooth. You can use an electric mixer or good, old fashioned elbow grease. Mix in the eggs until smooth, followed by the rum, vanilla and the applesauce.
• 5. Add the wet ingredients to the dry ingredients and combine thoroughly, but don't over mix. A few lumps are good. Fold in the mashed bananas and coconut . Toss the chocolate chips and Macadamia nuts in the tablespoon of flour to coat and fold into the batter.
• 6. Grease and lightly flour 2 - 9" x 5" non-stick loaf pans (I've used just cooking spray which also works).
• 7. Divide the batter between the 2 loaf pans. Sprinkle the chocolate chips and coconut over the top of the two loafs.
• 8. Put the loaf pans into the oven, lower the heat to 350 deg. and bake for 55 to 60 minutes until a toothpick inserted into the middle comes out clean. (If your toothpick goes through a melted chocolate chip try again.) After the first 20 minutes or so, take a knife, spray with non-stick spray and run it down the middle of each loaf, about 1/2" deep. When done, remove from the oven, cool in the pans for 20 to 30 minutes, remove from the pans and continue cooling on a metal cooling rack. Slice and serve with ice cream or whipped cream, if you like for an awesome dessert or just serve plain with a cup of coffee or tea.

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x5x3 inch loaf pan.
• In large bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, chopped pecans, coconut, and chocolate chips.
• In separate bowl, whisk eggs until frothy. Add sugar and melted butter. Whisk well.
• Stir in mashed bananas, applesauce and vanilla extract until well combined.
• Add banana mixture to flour mixture and stir, just until combined.
• Pour into loaf pan.
• Sprinkle topping ingredients over batter.
• Bake uncovered for 55 minutes to an hour, or until a toothpick inserted in center comes out clean.
• Let stand for 10- 15 minutes. Remove from pan.
• Transfer to wire rack and cool completely.

CINNAMON-COCONUT-CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
• Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
• Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
• Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

HEALTHY WHOLE WHEAT BANANA BREAD WITH CHOCOLATE CHIPS AND COCONUT

Steps:

• Heat oven to 350°F. Spray a 9 by 5-inch loaf pan with nonstick cooking or baking spray, set aside.
• In a large bowl, mash bananas (I use a potato masher). Add sugar, applesauce, oil, vanilla, and eggs. Stir to combine.
• On top of the banana mixture, add flour. Make a small well in the flour and add baking soda, baking powder and salt. Stir gently to mix the dry ingredients into each other on top of the wet ingredients.
• Stir everything together until just combined. Fold in coconut and chocolate chips. Pour into loaf pan and bake for 50 minutes to an hour or until a knife or toothpick inserted in the middle comes out clean.
• Transfer loaf pan to a wire rack and let cool 5 minutes. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread out of pan. Let stand until cooled completely before slicing (if you can wait that long).

TOASTED COCONUT CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°F. Prepare a 9x5-inch loaf pan by spraying with nonstick spray.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a separate bowl, add the oil and brown sugar. Whisk to combine. Mix in the eggs and sour cream.
• To the flour mixture, add the chocolate chips, the oil mixture, and the mashed bananas. Mix just until combined.
• Pour the batter into the prepared loaf pan. Bake for 60 minutes. After 60 minutes, tent the bread with aluminum foil and bake for an additional 20 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter.
• Remove the bread from the oven and let cool in the pan as you prepare the coconut topping.

CHOCOLATE CHIP COCONUT BANANA BREAD

Steps:

• Stir together flour, baking soda, and salt.
• Blend oil, applesauce, honey, and vanilla; add eggs and blend well.
• Add bananas to oil mixture and blend thoroughly.
• Add dry ingredients to wet, alternating with water and mixing well after each addition.
• Fold in chocolate chips and coconut.
• Pour into two greased 5x9 loaf pans and bake at 325 degrees for 60-65 minutes, or until tests done; remove to rack to cool for 20-25 minutes, then remove from pans to finish cooling.

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray two 8.5-inch loaf pans with cooking spray and line the bottoms with parchment paper to prevent sticking. Set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both types of sugar until light and fluffy. Add the bananas and beaten eggs and mix until well incorporated. Add the vanilla.
• Add the flour mixture to the wet ingredients and mix to combine. Remove the bowl from the stand mixer and, using a spatula, fold in the coconut and chocolate chips.
• Pour the batter evenly into your two prepared loaf pans, then place in the preheated oven for 65-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean (a little bit of melted chocolate is okay.)
• Let loaves cool, in pans, on a wire rack for 15 minutes, then turn out of pans to cool completely.

CHOCOLATE COCONUT BANANA BREAD

Steps:

• Arrange an oven rack in the center position of the oven and preheat to 350°F. Grease an 8- by 4-inch loaf pan with softened butter, or generously coat with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In a large bowl, use an electric mixer to blend the butter until creamy. Mix in the brown sugar and beat for 1 minute. Stir in the eggs, mashed banana, and vanilla until well blended (it's okay if it looks a little curdled at this point). Stir in the flour mixture until just combined. Fold in the chocolate chips and the shredded coconut.
• Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips and/or coconut, if using, and lightly press into the surface (if stray pieces of coconut are sticking up, they will burn). Bake for 55 to 60 minutes or until the outside of the bread is dark and crunchy and a toothpick inserted into the center comes out clean (unless you stick it in a chocolate chip!).
• Allow the bread to cool for at least 10 minutes before turning it out of the pan onto a wire rack to finish cooling. Serve warm or at room temperature. Once completely cool, tightly wrap or cover any leftover banana bread and store it on the counter for up to a couple of days (and in the refrigerator after that).

BANANA, COCONUT, CHOCOLATE CHIP BREAD

Steps:

• Adjust the oven rack to the lower-middle position. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9x5 loaf pan with cooking spray.
• Spread the coconut on a baking sheet and place in the oven to toast, stirring every 2 minutes, until lightly golden brown and toasted, about 5-6 minutes. Remove from the oven and set aside.
• In a large bowl, whisk together the flour, white sugar, baking soda, salt, and toasted coconut until well combined.
• Mix the well-mashed bananas, sour cream, eggs, butter, and vanilla until very well combined.
• Lightly fold the banana mixture and most of the chocolate chips into the flour mixture with a rubber spatula until just combined and the batter looks thick and chunky. Pour the batter into the loaf pan and top with remaining chocolate chips.
• Bake for 45-55 minutes, or until a tester inserted in the center, comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x5 loaf pan with cooking spray, set aside.
• In a small bowl, whisk together the whole wheat flour, all purpose flour, baking soda, salt, and cinnamon, set aside. In a medium bowl, combine the eggs and brown sugar. Whisk until combined. Add the greek yogurt and coconut oil, continue to whisk until completely mixed. Add the bananas and the vanilla extract and fold.
• Add the dry ingredients to the wet ingredients and just fold until combined. Do not overmix. Fold in the chocolate chips and the coconut flakes. Transfer the batter to the loaf pan and bake for 50-60 minutes or until a tooth pick inserted in the center comes out mostly clean with just a few crumbs. Let the banana bread cool in the loaf pan for at least 30 minutes before transferring to a wire cooking rack.

CHOCOLATE CHIP BANANA BREAD

Steps:

• 1. Preheat your oven to 160C. Line a 900g (23x13x7cm) loaf tin with parchment paper. Then put your 2 ripe bananas in a small bowl and mash them with a fork until they are a lumpy liquid consistency.
• 2. Cream the butter and sugar together, using a hand mixer or a stand mixer, until they are pale and well blended together. Then keep the mixer on medium speed and add the eggs one by one. Add the banana to this mixture
• 3. Weigh out the flour and add the bicarbonate of soda and baking powder to the measured flour. Add this to the banana mixture, stir well until all lumps are gone. Then mix in the chocolate chips.
• Pour the batter into the tin evenly and bake for 55 mins. When baked let it cool for about 10 minutes then take out of the tin.