Roasting bananas is one of those things - once you have done it once, you want to do it again.
This is because when you roast bananas, the bananas not only become softer, they also become sweeter. And since this is a natural sweetness, it adds deliciousness to your bakes.
Anyway, it was a toasted coconut banana bread recipe and the end result was not only inedible; I think if I had thrown it at my wall it would probably have made a hole.
So today, since the wound was still rather raw, I decided to modify this other recipe I wanted to try and to leave out all traces of coconut.
The bread is dense but tender, and it is crumbly without the bread falling apart on you as you are eating it. Added to all that, the little dots of melted chocolate chips in the bread really makes this one yummy loaf.
Start by cutting really ripe bananas into chunks.
In a large bowl, whisk together the brown sugar and eggs until well mixed.
Allow the bread to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Roasted Banana Bread with Chocolate Chips (serves 8-10)
Loosely adapted from halfbakedharvest
4 very ripe bananas
2 tablespoons (30ml) honey
1/2 teaspoon cinnamon
1 1/4 cups (150g) white whole wheat flour or whole wheat pastry flour
1/2 cup (62.5g) plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100g) loosely packed brown sugar
1/2 cup (120ml) canned coconut milk (or buttermilk or Greek yogurt) - I used Greek yogurt
1/2 cup (120ml) melted coconut oil (or canola oil) - I use canola oil
1 teaspoon (5ml) vanilla extract
4 ounces (113.5g) dark chocolate, chopped (use more or less to your liking)
1/2 cup toasted coconut flakes (optional) - I omitted this
2 tablespoons unsweetened coconut flakes (optional) - I omitted this
1. Start by cutting really ripe bananas into chunks. Place the bananas on a lined (and greased) baking tray.
2. Drizzle some honey and sprinkle cinnamon on the bananas. Roast at 200°C for 20-25 minutes, or until the bananas are golden brown and caramelized.
3. Transfer the bananas into a bowl and mash immediately. Set this aside.
4. In a large bowl, whisk together the brown sugar and eggs until well mixed.
5. Add Greek yogurt (or buttermilk or coconut milk) and canola oil (or coconut oil). Whisk to combine.
6. Add the mashed bananas and vanilla extract. Whisk until combined.
7. Add the flour and use a spatula or wooden spoon to mix until just combined.
8. Finally, add the chocolate chips (or chopped chocolate chunks). Stir to distribute.
9. Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.
10. Allow the bread to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.