I tweaked the recipe a little here- the original recipe doesn't call for the dried coconut. I also subsituted extra banana for the butter called for in the original to reduce fat and calories. I used medium-large bananas the first time I baked it, and waited until they were so ripe they had started to soften. The second time around I used small bananas that a were a little less ripe. I prefer the larger, riper ones! The end result is SO moist and flavorful- the coconut adds a whole new dimension to traditional banana bread. The chocolate chips make it even more incredible. It's even more amazing the next day!
Chocolate Chip Banana Bread with Coconut
1 cup turbinado sugar
2 medium-large, very ripe bananas, mashed
½ cup So Delicious Coconut Milk Beverage, Original flavor
1 teaspoon vanilla extract
½ teaspoon coconut extract
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2c dried, unsweetened coconut
¼ cup dark chocolate chips
Preheat oven to 350°F. Grease a loaf pan with a little Earth Balance or non-stick spray, and set aside.
In a large bowl cream together sugar and bananas just enough to incorporate them together. Add coconut milk, vanilla extract, coconut extract, and Ener-G egg replacer mixture, and blend together.
In a separate bowl mix together flours, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients, and continue to mix together, scraping down sides of the bowl. Stir in dried coconut and chocolate chips. When the ingredients are mixed together, fill the greased loaf pan, and place in oven for 1 hour, until top is golden brown and knife comes clean from the center. The banana bread will get dark on top but will stay moist inside.
Let cool for 30 minutes and cut and serve.