Banana Coconut Chocolate Colada Bread
I bought bananas a week ago with the intention of eating them. They were not quite ready to eat so I put them aside…and proceeded to, completely, forget about them.
By the time I gave them another thought, they were well into the ‘must bake’ stage. Fortunately, I had been dreaming about doing something with bananas, coconut and chocolate chips, so it wasn’t a far leap to come up with Banana Coconut Chocolate Colada Bread.
I used all four bananas; two were blended into the batter and two were folded in at the end with the coconut and the chips. I call this bread because it kind of looks like one but it could, easily, be called dessert.
As is usually the case when I bake, I posted different pictures on Instagram which also sends them to Twitter and my personal Facebook page. My brilliant friend Jenni from Pastry Chef Online suggested a rum glaze. It took a nanosecond to respond with, SOLD!
The glaze could not be easier. It’s just stirring together confectioners sugar and rum. If you do not want alcohol, then make a glaze with confectioners sugar and milk or a chocolate glaze or just enjoy the bread sans glaze.
As you have probably guessed, I am a huge lover of ‘kitchen sink’ recipes, the ones that seem to throw everything but the kitchen sink into them. I am happy to report that this Banana Coconut Chocolate Colada Bread got rave reviews from everyone who tried it; so the odds are definitely in your favor for a fabulous treat…whether you call it bread or dessert!
|Banana Coconut Chocolate Colada Bread
- 4 ripe bananas, divided
- 2¼ cups (10.75 ounces) all purpose flour
- 1¾ teaspoons (.30 ounces) baking soda
- ½ teaspoon (.10 ounces) salt
- 1 cup (7.65 ounces) sugar
- 2 eggs
- 12 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ⅔ cup (1.75 ounces) sweetened shredded coconut
- ½ cup (4.30 ounces) chocolate chips
- 1¾ (8.00 ounces) confectioners sugar
- 6-7 tablespoons rum
- Preheat the oven to 350°F. LIne a 9" x 5" baking pan with parchment paper and set aside.
- Gently mash two bananas in a bowl so that there are still clumps of bananas. Set aside.
- Whisk together the flour, baking soda and salt. Set aside.
- Place the remaining two bananas, the sugar, eggs, butter and vanilla into a large mixing bowl. Beat until the mixture is creamy. Blend in the dry ingredients. Fold in the coconut and chips.
- Transfer the batter to the pan and bake at 350° for 1 hour. Check after 40 minutes and tent with aluminum foil if the top is getting too dark.
- Remove from the oven and cool completely.
- Stir the rum into the confectioners sugar. Pour the glaze into a quart size freezer bag. Seal the bag and cut off a small piece from one of the bottom corners.
- Lift the bread out of the pan. Pull the sides of the parchment paper down and drizzle the glaze over the bread.
- Allow the glaze to set or cut right away.