Chocolate Chip Coconut Banana Bread

Chocolate Chip Banana bread has always been a favorite of mine. A great addition was coconut!  This recipe does make 2 loaves so it is perfect for gift giving, taking to gatherings, or your family enjoying both loaves.

Chocolate Chip Coconut Banana Bread

~ 1 1/4 cup sugar

~ 1/2 cup butter, softened

~ 2 eggs

~ 1 1/2 cup mashed rip bananas, about 4 medium bananas

~ 1/2 cup buttermilk

~ 1 tsp. vanilla

~ 2 1/2 cup flour

~ 2 tsp. baking powder

~ 1/2 tsp. salt

~ 1/4 tsp. baking soda

~ 1 cup mini chocolate chips

~ 3/4 cup shredded coconut

 

1. Heat oven to 350^o F and grease the bottom only of 2 loaf pans.

2. Mix sugar with butter. Stir in eggs. Add bananas, buttermilk and vanilla.

3. Stir in flour, baking powder, salt, and baking soda until just moistened. Do not over stir! Fold in chocolate chips and coconut.

4. Evenly pour the mixture into the 2 loaf pans. Bake 1 hour until top and edges are browned and the when a toothpick is inserted in the center it comes out clean. Cool 5 minutes in pan and then place on a wire rack to finish cooling.

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Chocolate Chip Coconut Banana Bread

Pineapple, Banana, Coconut, and White Chocolate Chip Bread

As soon as I stumbled upon this recipe over at For the Love of Cooking I was super excited to make it. The white chocolate is what really got me excited, I love white chocolate. The pineapple and coconut gives this more of a tropical feel. It was super yummy and simple to make. Give it a try and you won’t be disappointed!

Pineapple, Banana, Coconut, and White Chocolate Chip Bread

~ 1/2 cup butter, softened

~ 1 cup sugar

~ 1 tsp. vanilla extract

~ 2 eggs

~ 2 very ripe bananas

~ 1/2 cup drained pineapple tidbits, drained well

~ 1/2 cup sweetened shredded coconut

~ 1/2 cup white chocolate chips

~ 2 cups flour

~ 1 tsp. baking powder

~ 1/2 tsp. baking soda

~ 1/2 tsp. salt

 

1. Preheat oven to 350^o F. Coat a bread pan with cooking spray.

2. Cream the butter and sugar together in a bowl with a beater. Beat in the eggs and vanilla extract. Stir in the mashed banana, pineapple, coconut, and white chocolate chips.

3. Mix the flour together with the baking powder, baking soda, and salt. Add the flour mixture to the banana mixture until just combined. Pour the batter into the prepared bread pan. Sprinkle a little more coconut on top of the batter.

4. Bake in the oven for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove to a wire rack.

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Pineapple, Banana, Coconut, and White Chocolate Chip Bread

Tropical Fruit Sorbet

My husband loves ice cream. Almost any kind and any time of year, even in the dead of winter! We finally broke down and got our selves an ice cream maker. One of the ones that doesn’t use ice and salt so there isn’t much mess and it makes the ice cream in like 20 minutes. Our first attempt was this Tropical Fruit Sorbet. It was such a refreshing dessert and besides the sugar was all fruit. This sorbet will not disappoint!

Tropical Fruit Sorbet

~ 2 ripe bananas, peeled

~ 1/2 pineapple, peeled and cored

~ 1 mango, peeled and cored

~ 1 cup orange juice, I used fresh squeezed

~ 2/3 cup sugar

~ 2 Tbsp. coconut rum, I didn’t have any and so I omitted it

~ juice of half a lime

1. Cut the banana, pineapple, and mango into small chunks. Add to the blender, along with the orange juice, sugar, rum, and lime juice. Puree until very smooth.

2. Chill the mixture thoroughly and then freeze it in your ice cream maker according to the manufacturer’s instructions.

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Tropical Fruit Sorbet