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Banana bread with almonds and coconut unwrapped from the parchment paper.

3-Banana Bread with Toasted Coconut and White Chocolate

Three spotty bananas, toasted coconut and almonds, white chocolate and golden raisins. My riff on a recipe from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 1 loaf
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 cup almond slivers, toasted
  • 1/2 cup unsweetened coconut chips, toasted
  • 1/4 cup golden raisins
  • 1/2 cup white chocolate chips
  • 1 1/2 cups well-mashed very ripe bananas (3 bananas)
  • 1/4 cup sour cream or full-fat yogurt
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract

Method
 

  1. Preheat the oven to 350. Spray a 9-by-5-inch loaf pan with vegetable spray, line with parchment, and spray again.
  2. In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, nutmeg, and cinnamon. Chop up the coconut slivers and almonds a little and stir them in with the raisins and white chocolate chips
  3. In a separate bowl, whisk together the mashed bananas, sour cream, eggs, butter, and vanilla. Gently fold the banana mixture into the flour mixture until just combined.
  4. Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 45 to 55 minutes, until the loaf is golden brown and a cake tester inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then lift on to a wire rack to cool completely.

Notes

Feel free to play with the mix-ins. The original recipe suggests semisweet chocolate chips which might be even better than the white chocolate.