Chocolate Coconut Banana Bread

I know, I know. There are already like 3 banana bread recipes on Market to Meal! But, oh friends, you know I like to meddle with good things. This is just one more example of that which turned out for equal goodness rather than doom! I think I mentioned that I've been ordering Bob's Red Mill coconut from iHerb. If you live in China (and likely many other countries in Asia) you should really check it out--they have very reasonable if not free shipping. And even better, if you order, please use my rewards code VKW965 to give yourself and me 5% on orders! iHerb plug over. Back to banana bread. This is just a simple variation on our go-to banana bread usually made by my kids. Our favorite recipe is all butter-based and while amazing as it is, the oil one is slightly easier on the budget and really quite good, too. So if you've got plenty of shredded coconut around, give this one a try!

Chocolate Coconut Banana Bread

1 ½ cups flour

½ cup shredded coconut

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup chocolate chips (opt)

2 eggs

1 cup sugar

½ cup oil

3 medium sized ripe bananas

½ tsp almond extract

Preheat oven to 350 degrees. Grease and flour a 9x5 in loaf pan or two 7x3 in pans; set aside. In a large bowl combine flour, coconut, baking powder, baking soda, salt; set aside. In another mixing bowl, beat eggs until light and frothy. Add sugar and oil, mixing well. Beat in the mushy bananas and extract. (Note: you can pre-mash the banana or you can just break into the bowl and let the mixer do the work, which is what I prefer to do) Add the flour mixture to the banana mixture along with chocolate chips and stir just to combine. Do not over mix. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store. 

Note:  Banana Bread works wonderfully with alternative flours! You can use part oat or wheat flour. Or you can even make it gluten free by using all buckwheat flour with excellent results!