Very few people dislike bananas and I am one of them. So why would I make a bread out of ripe, old bananas? Well, I wanted to see if I would like them in bread the way I love snacking on banana chips. Also, it was another opportunity to entre Mena’s Banana bread recipe on Tried and Tested being hosted by Kitschow . I love Meena’s Hooked on Heat blog and though she has not written since Dec of 2008, being busy with writing a cookbook, it is an adventure to try her different recipes.
I have not modified the recipe in any way but have substituted pecans instead of almonds and also added ¼ cup of semi sweet chocolate chips*.
1 cup all purpose flour
¼ cup sugar
¼ cup butter
2 ripe bananas, mashed
1 tsp baking powder
1 tsp baking soda
½ cup dry shredded coconut
1/2 cup pecans or almonds
¼ cup semi sweet chocolate chips
1 tsp vanilla extract
Preheat oven to 375 degrees and grease a loaf pan on all sides.
Melt the butter in the microwave and add flour, sugar, baking powder and baking soda. Stir to mix.
Add the mashed bananas and mix to make a smooth batter.
Stir in vanilla extract, pecans, coconut and chocolate chips.
Pour in the pan and bake for 30 minutes or depending on your oven, till a toothpick inserted in the cake comes out clean.
Serve with tea or as an after dinner dessert. The bread is not too sweet, loaded with banana flavor and tastes yummy. Yes, I liked the banana flavor in the bread.
This banana bread also goes to Madhuram's Low Fat Eggless Baking event.
*Note: If you add chocolate chips, the toothpick may come out coated with melted chocolate. In that case insert in another part of the cake.