roasted banana bread with chocolate chips

Roasting bananas is one of those things – once you have done it once, you want to do it again.

This is because when you roast bananas, the bananas not only become softer, they also become sweeter. And since this is a natural sweetness, it adds deliciousness to your bakes.

I tried a new recipe a few days ago, and I think it has to be one of my most-failed attempt at baking ever. I know there isn’t such a word, but ah well, I seldom have such dismal failures when I bake and it really gets to me so the word is allowed this once. Hah!

Anyway, it was a toasted coconut banana bread recipe and the end result was not only inedible; I think if I had thrown it at my wall it would probably have made a hole.

Yeah. Seriously.

So today, since the wound was still rather raw, I decided to modify this other recipe I wanted to try and to leave out all traces of coconut.

I don’t know what this would have tasted like if I had added coconut, but geez, it is delicious even without the coconut!

The bread is dense but tender, and it is crumbly without the bread falling apart on you as you are eating it. Added to all that, the little dots of melted chocolate chips in the bread really makes this one yummy loaf.

Here are the step-by-step pictorial instructions on how to make this bread.

Start by cutting really ripe bananas into chunks.

Place the bananas on a lined (and greased) baking tray.

Drizzle some honey and sprinkle cinnamon on the bananas. Roast at 200°C for 20-25 minutes, or until the bananas are golden brown and caramelized.

Transfer the bananas into a bowl and mash immediately.

Set this aside.

In a large bowl, whisk together the brown sugar and eggs until well mixed.

Add Greek yogurt (or buttermilk or coconut milk) and canola oil (or coconut oil).

Whisk to combine.

Add the mashed bananas and vanilla extract. Whisk until combined.

Add the flour and use a spatula or wooden spoon to mix until just combined.

Finally, add the chocolate chips (or chopped chocolate chunks). Mix to distribute.

Transfer the batter into a greased and lined 9×5-inch loaf pan.

Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.

Allow the bread to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

This is an easy peasy bake that is fabulous for breakfast, or as a snack!

Enjoy!

Roasted Banana Bread with Chocolate Chips
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Ingredients
  1. 4 very ripe bananas
  2. 2 tablespoons (30ml) honey
  3. 1/2 teaspoon cinnamon
  4. 1 1/4 cups (150g) white whole wheat flour or whole wheat pastry flour
  5. 1/2 cup (62.5g) plain flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 2 eggs
  9. 1/2 cup (100g) loosely packed brown sugar
  10. 1/2 cup (120ml) canned coconut milk (or buttermilk or Greek yogurt) - I used Greek yogurt
  11. 1/2 cup (120ml) melted coconut oil (or canola oil) - I use canola oil
  12. 1 teaspoon (5ml) vanilla extract
  13. 4 ounces (113.5g) dark chocolate, chopped (use more or less to your liking)
  14. 1/2 cup toasted coconut flakes (optional) - I omitted this
  15. 2 tablespoons unsweetened coconut flakes (optional) - I omitted this
Instructions
  1. Start by cutting really ripe bananas into chunks. Place the bananas on a lined (and greased) baking tray.
  2. Drizzle some honey and sprinkle cinnamon on the bananas. Roast at 200°C for 20-25 minutes, or until the bananas are golden brown and caramelized.
  3. Transfer the bananas into a bowl and mash immediately. Set this aside.
  4. In a large bowl, whisk together the brown sugar and eggs until well mixed.
  5. Add Greek yogurt (or buttermilk or coconut milk) and canola oil (or coconut oil). Whisk to combine.
  6. Add the mashed bananas and vanilla extract. Whisk until combined.
  7. Add the flour and use a spatula or wooden spoon to mix until just combined.
  8. Finally, add the chocolate chips (or chopped chocolate chunks). Stir to distribute.
  9. Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.
  10. Allow the bread to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Adapted from halfbakedharvest
Adapted from halfbakedharvest
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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