Bananas are such a staple food in our house (great source of Potassium to prevent muscle cramps), so we hardly ever run out of them, but at times there are few very ripe ones left over, hence perfect time to whip up some banana bread.
This week was one of those times with several very ripe bananas, which contributed to this newly concocted recipe for an Exotic Banana Bread.
It is a light recipe, since it has less sugar and fat, than my other recipe for Decadent Chocolate Banana Bread, posted earlier.
This banana bread is very light and airy. The coconut and cinnamon flavors add to its exotic aroma.
- 1 3/4 cups all-purpose flour (I use Gold Medal all-purpose unbleached flour)
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt (I use kosher salt)
- 3 large eggs
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 tsp. coconut extract
- 2 large bananas, mashed (nicely ripe…even if they begin to get little brown spots all over its peel)
- 1/2 cup canola oil (you also may use coconut oil, I did not have any on hand)
- 1/4 cup dark chocolate morsels (or you use raisins, craisins, nuts, or other dry fruits)
- In a medium bowl add the flour, baking soda, salt, and cinnamon. Incorporate all ingredients with a whisk, and set aside.
- In a large bowl, beat the eggs with brown sugar and white sugar, until very light and creamy, resembling cake batter.
- Mix in coconut extract, oil and bananas.
- Gradually add in flour, and mix well to incorporate.
- Fold in chocolate chips.
- Preheat oven to 350 degrees F.
- Generously grease and flour a loaf pan.
- Pour the batter into the greased pan, and bake 60-70 minutes.
- Remove from the oven, and cool in the pan for 5 minutes. Then remove onto a cooling rack to cool completely, before slicing into serving pieces.