Samoa Banana Bread
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Equipment
- 3 medium or 2 1/2 large overripe bananas mashed
- 2 eggs room temperature
- 1/2 cup maple syrup
- 1 TBSP vanilla extract
- 1/3 cup milk of choice I've used pressed coconut water as well
- 1/3 cup melted coconut oil
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ^ this is my preferred ratio. You can do all whole wheat for a heartier bread or all AP flour.
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup shredded coconut divided
- 1/2 cup chocolate chips plus more for topping, if desired.
- Coconut Caramel:
- 1 cup coconut sugar
- 6 oz unsweetened cream of coconut
- Pinch of salt
- 1 tsp vanilla extract
- 6 medium or 2 1/2 large overripe bananas mashed
- 4 eggs room temperature
- 1 cup maple syrup
- 2 TBSP vanilla extract
- 0.67 cup milk of choice I've used pressed coconut water as well
- 0.67 cup melted coconut oil
- 2 cup all purpose flour
- 2 cup whole wheat flour
- ^ this is my preferred ratio. You can do all whole wheat for a heartier bread or all AP flour.
- 2 tsp baking soda
- 2 tsp salt
- 1 cup shredded coconut divided
- 1 cup chocolate chips plus more for topping, if desired.
- Coconut Caramel:
- 2 cup coconut sugar
- 12 oz unsweetened cream of coconut
- Pinch of salt
- 2 tsp vanilla extract
- 9 medium or 2 1/2 large overripe bananas mashed
- 6 eggs room temperature
- 1.5 cup maple syrup
- 3 TBSP vanilla extract
- 1 cup milk of choice I've used pressed coconut water as well
- 1 cup melted coconut oil
- 3 cup all purpose flour
- 3 cup whole wheat flour
- ^ this is my preferred ratio. You can do all whole wheat for a heartier bread or all AP flour.
- 3 tsp baking soda
- 3 tsp salt
- 1.5 cup shredded coconut divided
- 1.5 cup chocolate chips plus more for topping, if desired.
- Coconut Caramel:
- 3 cup coconut sugar
- 18 oz unsweetened cream of coconut
- Pinch of salt
- 3 tsp vanilla extract
Intstructions
- Preheat an oven to 325 degrees. Grease a bread tin and line with parchment, leaving an overhang.
- In a large bowl, mash bananas and add maple syrup, coconut oil, milk, vanilla extract and eggs. Whisk to combine. In another bowl, whisk together flour, salt and baking soda to combine. Add to banana mixture and whisk just until combine. Fold in 1/4 cup shredded coconut and chocolate chips.
- Pour batter into pan and top with remaining shredded coconut and chocolate chips. Bake for 60-65 minutes.
- Meanwhile, in a small saucepan, add coconut sugar and cream of coconut. Cook over medium high heat until mixture boils rapidly and begins to reduce, stirring occasionally to prevent boiling over. Reduce to low and let simmer for 20 minutes. Add salt and vanilla extract and remove from heat. Let cool.
- Remove banana bread from oven, let cool. Drizzle with coconut caramel.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Samoa Banana Bread
Real results from real customers
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