This is a splurge recipe that is meant to take for a special occasion, to take to parties, family gatherings, etc. Serve and eat in small doses. After the new year, I’ll serve up some calorie-conscious ideas. But for now, enjoy. I should have let this cool longer before cutting it, but I couldn’t wait!!
I’ve always been a fan of banana bread, but have FGC issues where I must have gooey chocolate in it in order for me to give a wholehearted “Mmmmmm” feeling.
So here goes – the chicafied version of banana bread, which is now part of the official Chubby Girl Delights™ recipe files.
This recipe is highly dense and decadent. To look normal, cut slices into quarter squares for serving. Or if you are all alone on a Friday night watching holiday tear jerkers, just take a spoon to the pan!
2 teaspoon baking soda
1 teaspoon salt
2 cup white sugar
4 eggs, lightly beaten
6 large, ripe bananas, mashed
1/2 cup butter, melted
1-1/2 bags of Ghiradelli Milk Chocolate Baking Chips (11.5 ounces)
1 bag of walnuts, 10 ounces
1 bag of sweetened shredded coconut, 7 ounces
NOTE: Adjust amounts of chips, walnuts and coconut to your liking!
Directions: Preheat oven to 350 degrees. Grease and flour your loaf pans.
In a large bowl, whisk the flour, baking soda, salt and sugar. Add in the eggs and bananas, and then the melted butter. Mix thoroughly so it is 100% moist. Don’t over mix, just keep folding the batter until all the white powder is absorbed. Add in the milk chocolate chips and walnuts. Set aside a handful of the coconut, and mix the rest in. Pour batter into pans. Sprinkle the remaining coconut on top.
Bake at 350 degrees for 45 minutes. You can insert a toothpick in the center to see if it needs more baking time. If it comes out clean, it is perfect! Let cool for 10 minutes before flipping it onto a cooling rack.
CREDIT: I used the foundation of this recipe from Whipped, which is delicious as is! She also has some great tips for banana bread perfection!