Banana Coconut Quick Bread with Chocolate & Pecans
Sometimes you CAN improve on a good thing! My favorite banana bread, but even yummier. My family has very simple tastes (no nuts, seeds, "extras") so I often don't make the recipes I'd thoroughly enjoy. This quick bread is ALL mine! Crunchy pecans, sweet mini morsels and a touch of coconut from unexpected ingredients. This loaf would put anything else on the breakfast table to shame.
- 1/4 cup shortening
- 2 Tablespoons coconut oil
- 1/2 cup sugar
- 2 eggs
- 1 cup all purpose flour
- 3/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup coarsely chopped pecans, lightly toasted
- 1/2 cup mini chocolate chips
- 1/2 cup buttermilk
- 1/3 cup sweetened coconut flakes (optional)
Preheat the oven to 350°.
In the bowl of a stand mixer, beat together the shortening, coconut oil and sugar for about 2 minutes on medium speed. Mix in both eggs, one at a time, until fully incorporated. In a separate bowl, whisk together both of the flours, baking powder, baking soda and salt. Reduce the speed to low and add the drying ingredients to the sugar mixture, alternating with the mashed banana. Slowly pour in the buttermilk. Until just mixed in. By hand, stir in the toasted pecans and chocolate chips.
Pour the batter into a nonstick loaf pan (9x5x3") lightly sprayed with baking spray. Sprinkle the top with sweetened coconut flakes, if desired. Bake for about 1 hour, checking for doneness with a toothpick or skewer. It should come out clean (no wet batter, just a few crumbs). Depending on your oven, the bread may require an additional 10 minutes or so to bake. Remove from the oven and set it on top of a wire rack, still in the pan. Let it cool for about 15 minutes then turn it out of the pan to cool completely. At this point, it can be sliced and served but it's recommended to wrap it in plastic wrap and refrigerate overnight until slicing and serving the next day. Enjoy!