Today was a public holiday in New Zealand, Waitangi Day. This is the first time in three years that Waitangi Day has fallen on a week day. A slight annoyance of mine (and probably most people) is that some of New Zealand’s holidays are assigned a date, rather than a day of the week, and so will change days each year and inevitably will land on a weekend and you will be denied of that precious day off.
We lazed around the house for a good part of the day. We did some reading, coffee drinking, and cleaning. Even after our counters were wiped clean, there was still something that bugged me. Overripe bananas.
The sight of bananas turning brown stresses me out. It always has. We consume a lot of bananas between the two of us but sometimes (typically on the weekend) we can’t keep up with the supply and dreaded brown spots emerge. I have to get rid of them, but never ever will I throw a banana away (especially the ridiculously priced free trade ones our supermarket stocks). And so, I bake. Banana bread, banana cookies, and banana muffins are my go to ‘I need to use my overripe bananas pronto’ baked goods. I used to think Luke would sometimes lower his banana consumption just so he would get some fresh baking.
Since we are moving soon, I have been trying to cut down how much new pantry food we buy. So the challenge for me was to find a banana-friendly recipe that used as much stuff in my pantry as possible. And since we didn’t have any walnuts I had to get creative. I scanned the pantry and saw shredded coconut, coconut oil and chocolate chips.
A quick search and I found just what I was after (give or take a few ingredients due to the limitations of our pantry).
Here’s my Banana Coconut Chocolate Chip Bread adapted from this recipe.
Preheat oven to 180 deg C/350 deg F. Grease medium-sized loaf pan.
3 large overripe (stressful) bananas, mashed
3/4 c brown sugar (I didn’t have white)
1 1/4 tsp baking soda
1/2 c shredded coconut
1/4 c coconut oil
1 1/2 c flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt (I didn’t use)
Chocolate chips (as many as you want)
Sift flour, baking powder, cinnamon and salt together.
Beat egg and sugar together until nice and fluffy. Then fold in mashed bananas and shredded coconut. Sprinkle baking soda over this mixture and fold in. Slowly add coconut oil and mix well into the batter. Finally, fold in the flour in batches and then the chocolate chips and mix.
Bake about 45 mins or until a skewer will come out clean (unless you like your Banana Bread a little mushy in the middle).
Enjoy with coffee, tea, or red wine.