Banana bread is a snack that has stood the test of time. It is a simple, tasty and filling snack option and is also very prevalent on breakfast menus at cafes. I personally don’t think this banana bread is a suitable nutritious breakfast option, nor are most, but whatever floats your boat. Don’t be fooled into thinking that banana bread is a healthy, low calorie option, as it rarely is. Most banana breads are full of sugar as well as the bananas themselves, so eat them and enjoy them for what they are, not what they are trying to be.
This is the first banana bread I have made in years, mainly because bananas don’t have a chance to over-ripen in this house. However, I was at the supermarket last week and they had bags of bananas for $1.50 – I think there were 12 in the bag in total and it was close to 2kg – BARGAIN! And they weren’t even bananas that were past their ‘used by date’, they were still perfectly ok to eat, just a little bruised on the outside.
The kids went crazy for this banana bread. I made it one morning before we were going to meet some friends and I cut some up to take with us and they kids wanted to try some, so I gave them a little but before we left and the whole way there Claire was saying “More nana bread”! This recipe made a good sized loaf, ours is now 2 days old and it is still so fresh and moist – there’s nothing worse than dry banana bread.
- 170g butter
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 4 bananas, preferably over-ripe
- 1 cup plain flour
- 1 cup plain wholemeal flour
- 1 tsp baking soda
- 1/2 cup shredded coconut, toasted
- 3/4 cup chocolate chips
- 1 tbs flaked coconut for sprinkling.
- Preheat the oven to 180°C and line a loaf tin (~11cm x 21cm) with baking paper.
- Toast the shredded coconut by heating a small frypan over medium heat and adding the coconut. Cook until lightly golden. Set aside
- Using a stand mixer or hand held beaters, cream the butter and sugar for ~5 minutes until creamy.
- Add the eggs one at a time, beating well between each egg and scraping the sides of the bowl if needed.
- Add the bananas and milk and beat for ~1 minutes until combined.
- Add the flour, baking soda and coconut and beat until combined.
- Remove from the beaters, add the chocolate chips (reserving ~1-2 tbs for the top) and mix by hand.
- Pour into prepared tin. Sprinkle with reserved choc chips and flaked coconut.
- Bake for ~1 hour. Test with a skewer before removing from the oven, if it does not come out clean, cook for a further 10 minutes until inserted skewer comes out clean.
- Allow to cool slightly before removing from tin. Serve warm or cold.