This is the second banana recipe I’m posting in a row but I’m only doing it because I love you and I always want to share deliciousness with those I love.
This banana bread is da bomb. Ferreals.
I have what feels like fifty overripe bananas in my freezer. It’s a tiny freezer so I’ve been wanting to clear it out. I was searching for a recipe in which I could use some bananas as well as the left over sour cream in my fridge. I came across a recipe on Dorothy’s wonderful blog, Shockingly Delicious. I met Dorothy through our Sunday Supper group and the title of her blog is totally fitting for this bread.
I adapted it to give it a more tropical feel and hot damn, does it ever work. This is the moistest loaf of banana bread I have ever made. It’s not too sweet and the butterscotch chips, toasted coconut and slight taste of rum work wonderfully together. The Husband, who never eats anything banana flavoured that I make, wolfed this down in a day or two. He didn’t even leave any for me! *insert bitchy wife face*
I guess I’ll just have to make this again. As in, right now. Laters, peeps.
Butterscotch Coconut Banana Bread (adapted from Shockingly Delicious)
1/2 cup loosely packed brown sugar
1/4 cup granulated sugar
1/2 cup coconut oil, melted and cooled
1 cup mashed banana (about 3 medium sized)
1/3 cup sour cream
1 tsp rum extract (I would’ve used 2 tsp but I ran out!)
1/2 tsp salt
2 tbsp ground flax seeds (optional)
1 tsp baking soda
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup unsweetened medium coconut flakes, toasted
1/2 cup unsweetened medium coconut flakes, untoasted
3/4 cup butterscotch chips
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper, leaving parchment paper hanging over the edges by two inches for easy removal.
To toast the coconut, place it into a non-stick frying pan and heat it over medium heat. Stir the coconut around so that it gets evenly toasted, making sure not to burn it (because it can happen pretty quickly). Once the coconut is golden brown, pour it into a bowl and let cool.
In a large bowl, whisk together the sugar and oil. Add the eggs, mashed banana, sour cream, vanilla, rum extract and salt and mix well. Stir in the flax, baking soda and one cup of the toasted coconut. Slowly add the flour and mix with a rubber spatula or a wooden spoon only until the dry ingredients are moistened. You don’t want to over stir or your loaf will be tough.
Pour the batter into your prepared loaf pan and sprinkle the batter with the 1/2 cup of untoasted coconut. If the coconut on top starts getting too dark, you can cover the top with aluminum foil (I didn’t have any problem with burning coconut but every oven is different). Bake for 50-60 minutes or until a cake tester comes out of the loaf clean.