I love banana bread, and always find myself with about 3 dark bananas by Saturday morning. I have a lot of banana bread recipes, but this one is my favorite. I hesitate to even call it bread, since it’s more like CAKE. I spent a week on the island of Kauai with my oldest, and loved the tropical food everywhere. Most prevalent was pineapple, which is not included anywhere in this recipe. HA! Who knows, maybe I’ll try a pineapple extract in this as well…or pineapple cream-cheese icing…hmmm
- 1/2 cup butter, melted
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
- 1/2 tsp coconut extract
- 1 cup (about 3) mashed bananas
- 1 1/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 T. wheat germ
- 1 T flax seed
- 1/8 cup white chocolate chips
- 1/2 cup flaked or shredded coconut
- 1/2 cup chopped pecans
Preheat oven to 350
- Mix butter and sugar in mixing bowl. Add egg and extracts. Beat on high until thickened. Stir in bananas slowly.
- In separate bowl, combine dry ingredients, then gradually add to banana mixture until just mixed.
- Fold in coconut and pecans. For LOAF, stir in chocolate chips. See muffin below.
(SEE NOTE BELOW FOR MUFFINS)
- LOAF: Pour into 8x4x2 inch loaf pan. Bake at 350 for 50-60 minutes or until a toothpick comes out clean.
- MUFFINS: Mix in same manner, but add 3-5 chocolate chips in each muffin, to prevent over-chip in one and zero-chip in another. People take their chocolate seriously…Check after about 15 minutes with toothpick. Bake longer if needed.