Toasted Coconut and Chocolate Chunk Roasted Banana Bread
Recipe by half baked harvest. Made by Emily Thomas
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. Peel the bananas and lay them flat on the baking sheet. Drizzle each banana with a drizzle of honey and then sprinkle with cinnamon. Roast them for 20-25 minutes or until the tops of the bananas are very golden brown and caramelized. Remove from the oven and let cool 5 minutes. Once cool enough to handle, mash the bananas and set aside. Reduce the oven temp to 350 degrees F.
Spray a 9x5 loaf pan thoroughly with nonstick spray. In a small bowl, combine the whole wheat pastry flour), all-purpose flour, baking soda and salt, whisking thoroughly. Set aside.
In a large bowl, whisk together eggs and brown sugar until smooth. Add in coconut milk and canola oil, whisking until combined. Stir in mashed bananas and vanilla until mixed. Slowly stir in dry ingredients and mix until just combined. Fold in the chopped chocolate and toasted coconut. Pour batter into the greased loaf pan and sprinkle with the remaining unsweetened coconut flakes.
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown, tent the bread with aluminum foil.
Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
Provided by: Emily Thomas