Caribbean Banana Bread

Have you ever been asked about your stance on banana bread? The options are pretty much always plain, nuts, or chocolate.

Why is this? Why limit yourself to these simple, obvious ingredients?

Why not add whatever you want?

Don’t get me wrong: classic banana bread is wonderful. But sometimes you want to shake things up, sometimes you want to try something new, sometimes you realize your shredded coconut is – shoot! – past its expiration date and you could either throw it out or test your immune system’s ability to defend itself against expired coconut (what even happens when coconut “expires”? It just seemed dry to me)…

banana bread

This recipe starts with a good staple version from The Kitchn, and then amps it up. In the easiest way possible. Because I was bored. And hungry. And maybe a teensy bit lazy (what, can’t a girl crave some banana bread with minimal work involved?). A little rummaging in my cabinet lead to a Caribbean-inspired bread that really just tastes like dessert. And happiness. Why wouldn’t you want to add to banana bread?

You can go crazy with this recipe. Banana bread is hard to mess up. Once you get the basics (flour, eggs, sugar, bananas, etc.) then you can play with it (walnuts, pecans, toasted shredded coconut, chocolate chips, toffee bits, raisinettes, butterscotch chips, the possibilities are endless!). I added ~3 extra cups of ingredients to this recipe and it was perfectly fine. So get creative, work with what you have, and report back to me on how it goes!

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CARIBBEAN BANANA BREAD

½ cup (1 stick) unsalted butter

1 cup sugar (brown or white; I used half and half)

2 large eggs

2-3 bananas, super ripe

¼ cup milk

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

½ tsp. salt

½ cup chocolate toffee bits

1 ½ cups chopped walnuts or pecans, toasted

¾ cup shredded coconut, toasted

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Instructions adapted from The Kitchn.

1. Heat the oven, prep the pan, and toast the coconut and nuts: Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Grease the loaf pan with butter or baking spray. Line a baking sheet with parchment paper or aluminum foil, spread the shredded coconut and nuts evenly over the top, and toast in the oven while it preheats (~10 minutes, but watch them closely and pull out once the coconut turns golden). 

2. Melt the butter: Melt in the microwave. Or, if you have room temperature butter, you can use that for a fluffier cake.

3. Combine the butter and sugars: Whisk together the melted butter and sugars in a large bowl until combined. (Or cream in a mixer until fluffy.)

4. Add the eggs: Crack the eggs into the bowl and whisk until completely combined. The mixture should be smooth.

5. Add the milk and vanilla: Whisk into the batter until combined.

6. Mash in the bananas: For chunky banana bread, peel the bananas and add them directly to the bowl. Using a dinner fork, mash them into the batter. If you want a smooth bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.

7. Add the flour, baking soda, and salt: In a smaller bowl, stir together the flour, baking soda, and salt. Use a spatula to stir the dry ingredients into the wet batter until they are just barely combined and no more dry flour is visible.

8. Fold in the nuts, coconut, chocolate toffee bits, etc, if using: Scatter everything over the batter and gently fold them in.

9. Pour the batter into the pan: Use the spatula to scrape off all the batter from the bowl. Smooth the top of the bread batter.

10. Bake for 60 to 70 minutes: Place the pan in the oven. Bake until the top of the cake is caramelized dark brown and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary depending on the age of your bananas, how many things you add, etc. — start checking around 50 minutes and then every five minutes after.

11. Cool in the pan for 10 minutes: Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes so it solidifies and gets easier to remove from the pan.

12. Remove from the pan and cool for another 10 minutes: Place your (clean!) hand gently on top of the loaf and flip it over into your hand. Set it back down on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

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Easy, delicious, and unique. Use any ingredients you have on hand – the only things that really matter are the ripe bananas. Recommandation d’experts: spread some butter on a freshly cut piece of this bread for a perfect, decadent treat. Besides, what are a few more calories anyways?!

caribbean banana bread

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