Toasted Coconut and Chocolate Chunk Roasted Banana Bread
Ingredients
-
4
pieces
bananas
-
2
tablespoons
honey
-
½
teaspoon
cinnamon
-
1¼
cups
white whole wheat flour or whole wheat pastry flour
-
½
cup
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
2
pieces
eggs
-
½
cup
loosely packed brown sugar
-
½
cup
canned coconut milk
-
½
cup
coconut oil (melted)
-
1
teaspoon
vanilla extract
-
4
ounces
dark chocolate (chopped)
-
½
cup
toasted coconut flakes (optional)
-
2
tablespoons
unsweetened coconut flakes (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel the bananas and place them on the baking sheet, drizzle with honey and sprinkle with cinnamon.
- Roast the bananas for 20-25 minutes until caramelized, then let them cool for 5 minutes and mash.
- Reduce the oven temperature to 350°F and grease a 9x5 loaf pan.
- In a bowl, whisk together the flours, baking soda, and salt.
- In a separate bowl, whisk the eggs and brown sugar until smooth, then add coconut milk and oil.
- Stir in the mashed bananas and vanilla, then gradually mix in the dry ingredients.
- Fold in the chopped chocolate and toasted coconut, then pour the batter into the loaf pan and sprinkle with unsweetened coconut flakes.
- Bake for 50-60 minutes until the center is set, tenting with foil if the top browns too quickly.
- Let the bread cool for at least 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
357
Total fat
19g
Total carbohydrates
43g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
You might also like