I felt very smug after I made this loaf of banana bread. I used some extra brown bananas that I’d thrown in the freezer and some leftover American shredded coconut that my sister bought me. That and it was pretty darn delicious. I always read about freezing the brown banana trick but never actually started doing it until a few months ago.
I’m glad I actually starting using those little tricks because I hate throwing food away and I also have spent way too much money lately! The summer sales are on in London and I went a little crazy this year. I bought two pairs of Hunter Wellingtons and a Cambridge Satchel.
I couldn’t resist the satchel after visiting Cambridge this weekend. After all that money I spent this weekend I’ll definitely need to try and be thrifty the rest of the summer! I’m no fashionista but I think I chose wisely. Everything is pretty classic looking and I’ll hopefully get a lot of use out of my choices.
I love my satchel even more after reading a little about the company. Julie started the whole company from her kitchen. I must have been living in a cave lately because it has it’s own Google ad and I’d never seen it! The company is worldwide so if you don’t live in the UK you can still get your hands on one.
Enough about purses and shopping and back to the bread. This bread is worth saving your brown bananas for. Coconut and banana are just made to go together. Throw some chocolate in and it’s just a piece of fluffy perfection.
1 cup flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 stick butter, at room temperature
1/2 cup sugar
1 tsp vanilla
1/3 cup buttermilk
1 cup mashed bananas (about 3)
1 cup chocolate chips (plus a handful extra)
1/2 cup shredded coconut (plus a handful extra)
1/2 cup icing sugar
2 tsp milk
- Preheat the oven to 350 F/180 C and grease and flour a loaf tin. In a small bowl sift together the flour, salt, baking powder and baking soda. Set aside.
- In the bowl of an electric mixer beat together the butter and sugar for 3 minutes until light and fluffy. Add in the eggs one at a time and beat until combined. Add in the vanilla, mashed bananas and buttermilk.
- Beat in the flour and stir in the 1 cup chocolate chips and 1/2 cup of coconut. Pour the batter into the prepared pan and sprinkle the top with a handful of chocolate chips and coconut. Bake for 40-45 minutes until a tester inserted in the middle comes out clean.
- Make the glaze. In a small bowl whisk together the icing sugar and milk. Drizzle over the top of the loaf.
Watch the loaf the last ten minutes to check the coconut doesn't burn.
adapted from Coconuts and Cardamom
Not a sponsored post. I just love my satchel