Time for another round of Secret Recipe Club! It's oh so much fun. I recently cleaned out our freezer and found what amounted to a whole bunch of bananas, frozen. Now I've done banana on here before. Rather frequently, actually. But I have never had a banana bread recipe. Which is weird! Because it's like, the most basic thing to do with speckly bananas.
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| But they are just SO ugly. I will never get over that. |
For my whole baking life I feel like I've been striving to achieve banana bread perfection. Nirvana, if you will. I've found recipes that were very tasty (I'm partial to this one) but I've never felt like "oh, this is it. My banana bread search is over". I have a funny feeling I will never reach that point. But I'm okay with that. Nothing wrong with continuing to strive for something elusive, something better.
My blog assignment this month was Robin, Restored and lo and behold, she had a banana bread recipe posted! And...it was from Joy the Baker. I know I promised I wouldn't post anything else from Joy's cookbook, but this was serendipitous. And I adapted it a little, adding some coconut and substituting bourbon (with which I was unfamiliar. Don't judge) with rum. Can't go wrong there. In my opinion, this bread tastes even better the second day. So be patient!
Choco-Coco Banana Rum Bread
adapted from Joy the Baker, via Robin, Restored
2 cups flour
3 tsp baking powder
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups mashed bananas (about 3 bananas)
3 Tbsp rum
1/2 cup shredded coconut
1 cup chocolate chips
Preheat oven to 350F. Grease a 9x5 loaf pan.
Sift flour and baking powder
Sift flour and baking powder
Beat butter and sugar until light and fluffy.
Add eggs one at a time to butter mixture. Add bananas, vanilla, and rum Mix well.
On low speed, add flour mixture.
Stir in chocolate chips and coconut.
Batter will be very thick. Spoon into prepared loaf pan.
Bake for 45 minutes to 1 hour, or until skewer comes out clean.
Remove from oven and cool about 20 minutes before turning onto wire rack to cool completely.
Add eggs one at a time to butter mixture. Add bananas, vanilla, and rum Mix well.
On low speed, add flour mixture.
Stir in chocolate chips and coconut.
Batter will be very thick. Spoon into prepared loaf pan.
Bake for 45 minutes to 1 hour, or until skewer comes out clean.
Remove from oven and cool about 20 minutes before turning onto wire rack to cool completely.
Very very long back, I too made a Banana bread recipe from Joy the baker, she is so fantastic, Your ugly looking banana has created a master piece :). your bread looks so very cute with that specks of chocolate, wants me to take a slice out of it!, beautiful photos
ReplyDeleteThank you! Joy has a ton of banana bread recipes...I'd like to try all of them.
DeleteLooks delicious and I always find that banana bread tastes better the second day...if I can make it last that long.
ReplyDeleteIf you haven't already, I'd love for you to check out my group "A" SRC entry: Candied Popcorn.
Lisa~~
Cook Lisa Cook
This does look like a tasty pick for SRC. While I do like bananas and chocolate, that extra zing from the rum does make for one awesome slice of sweet bread. Oh-I just noticed the coconut on the ingredients list as well-another delicious bonus! Well done!
ReplyDeleteOo, rum and cocunut in banana bread sounds like a tropical drink in the making! Great combination of flavors!
ReplyDeletethis looks really awesome! Pinned for later use :D
ReplyDeleteyes and please! seiously, banana, coconut, chocolate chips and rum--totally making this. thanks for sharing!
ReplyDeleteThis looks delicious! I'm also not very well acquainted with bourbon, so rum would suit me fine too.
ReplyDeleteoh my gosh, that banana bread does look amazing, and I love the rum and chocolate.. Yum
ReplyDeleteMy word, this version of the banana bread packs some serious punch. Can't wait to try it!
ReplyDeleteThis looks pretty intense! (in a good way) Great post!
ReplyDeleteBe sure to stop by Seasonal Potluck this month to link up your pineapple or strawberry recipes http://bit.ly/KeYUr2 Or surf the collection to find some recipe inspiration!
I always add rum to my banana bread too - yours looks fabulous!
ReplyDeleteRebecca, did you notice the number of banana recipes this month? We love banana bread, especially paired with chocolate, coconut, and rum. Too good.
ReplyDeleteI did notice that! One of those was someone else's post about my blog, so I am largely contributing to the banananess of the SRC, haha.
DeleteI've never seen banana bread with rum, but it makes sense - the flavours would totally go together. Looks awesome!
ReplyDeleteRebecca, I am so thrilled to have found your blog via your articles in FCM. I made this bread last week and doubled the recipe. It was fantastic! Moist and flavorful. I will definitely make sure to have some brown bananas to use again soon. I look forward to following you!
ReplyDeleteThat's so great, thank you so much for the support! I'll have another FCM blog post up this week :)
DeleteVery delicious (-:
DeleteYum. Banana bread is a favorite of mine too. I had to laugh when you talked about "ugly". I do the same thing. They are perfectly fine inside but yes...they do look terrible. lol
ReplyDelete