Sometimes you have some pretty gnarly ripe bananas, but just don’t feel like making plain old banana bread with them, it’s time to get crafty. I like to change up the banana bread flavor, quite often. Here’s proof:
And a personal favorite: Dark Chocolate Banana bread w/ Coconut
Besides getting crafting with banana bread, I got a little crafty with these plain canisters. The coffee station décor was really lacking, until I snagged some fancy paint pens and got decorating.
It’s the little touches that pull together the look and feel of an area or room.
Likewise with food, little touches of flavoring or spices can alter a plain original, and make it something really special.
I kid you not, this loaf of Toasted Coconut Chia Chai Banana Bread was gone in 1 day. I mean, I gave it out to neighbors, and offered it to friends as they stopped by to say hi, but it was GONE. It was such a tasty creation, I’ll be making more ASAP. These would also be a very good holiday gift item, baked in decorative mini loaf pans.
Here’s the how to:
Toast coconut & set aside.
Mix wet ingredients. Mix dry ingredients in a separate bowl and set aside, while this is mixing up.
Make fancy chai spice mix. Mmm don’t you love cardamom? I do, I do!
Measure and set aside the toasted coconut for topping.
Gradually add dry mix to wet mix, and mix until blended.
Sitr or fold about a cup of toasted coconut into the prepared batter.
Transfer into greased 9 x 5 loaf pan and spread evenly.
Bake until a toothpick inserted in the very center comes out clean! Let cool in pan for 10-15 minutes before removing and placing on a wire rack to finish cooling.
When fully cooled, drizzle with prepared chai-spiced glaze. This is the fun part .
Immediately, sprinkle with the remaining toasted coconut, so that it sticks with the wet glaze, before that sets.
Some of the coconut will shake off, if you are so lucky to have extra toasted coconut, reserve to add to yogurt, oatmeal, a salad, or gobble up right there!
You’ll love this as much as I do, I just know it. Enjoy this spruced up banana bread!
Toasted Coconut Chia Chai Banana Bread
Makes 1 loaf (12 slices)
For the bread:
1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain fat-free Greek yogurt
2 1/2 Tbsps coconut oil, liquid form
4 Tbsps unsweetened applesauce
2 large eggs
1/4 cup granulated sugar
1/2 cup packed brown sugar
2 1/4 cups white whole wheat
1 1/3 cup shredded coconut, unsweetened & toasted (reserving about 1/3 cup for topping)
3 Tbsp chia seeds
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1 1/2 tsps vanilla extract, divided
For the glaze:
1/3 cup powdered sugar
1 1/2 tsps coconut milk or regular milk
1/4 tsp vanilla extract
Remaining spice mixture, about 1/2 tsp
Remaining 1/3 cup toasted coconut
Toast shredded coconut on a parchment-lined baking sheet, at 400 degrees until golden brown, about 5-7 minutes, shuffling around halfway through; let cool.
Set oven to 350° and coat 9 x 5-inch loaf pan with cooking spray; set aside.
In the bowl of the stand mixer fitted with the paddle attachment, combine the banana, Greek yogurt, coconut oil, applesauce, and eggs, mixing together until well combined.
Add both sugars and continue to beat until combined.
In a medium bowl, mix together the flour, chia seeds, baking soda, and salt.
Add the flour mixture to the banana mixture; beat just until combined.
In a small bowl, mix together cardamom, cinnamon, ginger, and allspice. Add 1 1/2 teaspoons of the spice mixture and 1 1/2 teaspoons of vanilla, into the batter and mix until combined.
Add 1 cup toasted coconut to batter and fold or stir in until just mixed.
Pour batter into prepared loaf pan and bake for 50-65 minutes or until a wooden pick inserted in center comes out clean. Let cool for 15 minutes before transferring to wire rack to finish cooling.
For the glaze: Combine the remaining spice mixture, 1/4 teaspoon vanilla, powdered sugar, and coconut milk. Drizzle over the cooled bread and immediately sprinkle remaining toasted coconut on top.
From the Little Yellow Kitchen,