If you follow along at LifeasMOM, you know that I’ve been freezer cooking at my house. Over the course of several days I put together bulk batches of cookies, breads, crackers, and granola bars so that our family would have lots of good snacking in the weeks to come.
One new experiment was this Coconut Banana Bread with Chocolate Chips. I like to have several different banana bread recipes in rotation. That way things are never boring. At least not where banana bread is concerned.
This recipe has less sugar than most banana breads, but the chocolate compensates for that. The coconut flavor is delicate. Feel free to substitute milk for the coconut milk if you’d rather.
I’ve included the bulk recipe as well as the individual loaf version. We ate one and froze the other four. Delish!
Coconut Banana Bread with Chocolate Chips
Bulk Batch yields 5 loaves
8 bananas, mashed
2 cups sugar
2 cups oil
1 1/3 cup coconut milk (I made mine from concentrate)
1 Tablespoon vanilla
4 cups whole wheat flour
4 cups unbleached flour
4 teaspoons baking soda
2 teaspoons salt
1 cup chocolate chips
This makes a lot. I used my biggest pasta bowl which is huge.If you need to, you can always divide the ingredients into two bowls and mix it that way.
Preheat oven to 350°. Grease five loaf pans. In large, LARGE bowl, combine bananas, sugar, oil, eggs, coconut milk, and vanilla. Blend well. Add dry ingredients and fold to mix. Divide batter amongst five loaf pans and bake 45 minutes to 1 hour until tester comes out clean.
Single Loaf Batch
2 bananas, mashed
1/2 cups sugar
1/2 cups oil
1/3 cup coconut milk (I made mine from concentrate)
1 teaspoon vanilla
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Preheat oven to 350°. Grease bread loaf pans. In large bowl, combine bananas, sugar, oil, eggs, coconut milk, and vanilla. Blend well. Add dry ingredients and fold to mix. Pour batter into pan and bake 45 minutes to 1 hour until tester comes out clean.