Roasted Banana Bread with Coconut, Chocolate, and Pecans
Roasted banana bread with shredded coconut, chopped dark chocolate, and toasted pecans.Yield: one 9x5-inch loaf
Servings: 10
Ingredients
- 4 medium ripe bananas, about 1 ¾ cup mashed
- 1 teaspoon granulated sugar
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar packed
- 2 large egg room temp
- ¾ cup canned coconut milk, full-fat, well-shaken
- 4 oz dark chocolate, roughly chopped (about ¾ cup)
- ¾ cup sweetened shredded coconut
- ¾ cup lightly toasted pecans, roughly chopped
Instructions
- Preheat oven to 350° F. Line a 9x5-inch loaf pan with parchment paper, allowing parchment to hang over the long edge of pan. Lightly grease with cooking spray. Set aside.
- Peel bananas and slice into large chunks. Place on baking sheet with sprinkle 1 tsp sugar over bananas. Bake for 20-30 minutes until bananas are caramelized. Transfer bananas to a bowl and mash to a puree. Set aside and allow to cool.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In large bowl, mix together melted butter and brown sugar until sugar is well moistened. Mix in eggs. Add cooled banana puree and mix until incorporated.
- Add flour mixture in three additions, alternating with coconut milk. Mix until flour is just combined. Reserve about one tablespoon of each: chopped chocolate, shredded coconut, and pecans. Fold in remaining toppings.
- Transfer batter to prepared loaf pan. Spread into an even layer. Top batter with reserved toppings. Bake for 55-65 minutes until toothpick inserted in center of loaf comes out clean. Let banana bread rest in pan for 5-10 minutes before unmolding. Allow banana bread to cool to room temperature on wire rack before slicing.
Notes
- Coconut Milk: Be sure to use full fat canned coconut milk. Reduced fat coconut milk will not impart the same flavor.
- Sweetened Shredded Coconut: Do not use unsweetened coconut. The flavor will just get lost in the batter. Also, unsweetened coconut has a completely different texture than the sweetened variety.
- Nuts: Regardless of what nuts you choose to use (walnuts, pecans, macadamia nuts, etc), I recommend lightly toasting the nuts before use. Toasting helps to bring out the nut's oil and flavor.
- To toast nuts: Preheat oven to 325-350 degrees F. Spread nuts out in an even layer on baking sheet. Bake for 6 to 8 minutes. Check on nuts. If nuts are still pale, return to oven for another 3 to 4 minutes.