Coconut & Banana Bread
Now, this pairing is just delicious. I got to combine not only coconut oil but also Biscoff Spread (also known as cookie butter)! If you can’t find cookie butter where you live, you can add an extra banana to the recipe. The flavor is subtle: banana with a hint of coconut, but you won’t be able to pin point it if you don’t know that the recipe has coconut oil. Fruit does an amazing job masking coconut, for those who are not that fond of the tropical flavor.
This loaf lasted just for a couple of days, but I did give half of it away to my brother’s girlfriend since she loves Banana Bread!
Biscoff, Coconut & Banana Bread
Recipe by Oh Sweet Basil
One small loaf
⅓ cup coconut oil*
⅓ cup biscoff spread
⅔ cup sugar
1 ¾ cup all-purpose flour
¾ teaspoon baking soda
1 ¼ teaspoon cream of tartar
½ teaspoon salt
1 cup mashed bananas, about 2 med-large ripe bananas
1 cup mini chocolate chips
- Preheat oven to 350º. Line with parchment paper, grease and flour a small 8½” x 4½” x 2″ loaf pan.
- In the bowl of your stand mixer, cream together the coconut oil, biscoff, eggs and sugar in the bowl of a standing mixer.
- Sift together the dry ingredients and add alternately with the mashed bananas to the creamed mixture.
- Add 1 cup of mini chocolate chips.
- Fill pan with bread mixture. And bake for 1 hour.
- If you haven’t cooked with coconut oil before, you need to measure it melted rather than solid.
- The bananas, the ripest the better. If they are freckled, they are ripe enough!
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