Banana Bead is one of my favorite quick bread. Easy and versatile, you can add you favorite ingredients to your basic banana bread recipe. Chocolate chip, apricot and coconut add some wonderful flavor to this moist and tender banana bread.
The best bananas to use in any banana bread or cake are the ones that are so ripe they have turned black just at the point when so many people think they are useless and throw them out. This is the time when the flavor is so sweet and intense.
Pop them in the freezer and when you come to use them, they will thaw with a lovely squishy texture that is just perfect for stirring straight into the cake batter.
I have replaced some of the butter by some coconut oil. But if you don’t have any coconut oil, use butter or canola oil.
- 2 cups white whole wheat flour or whole wheat pastry flour
- ¾ tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar
- 2 Tbsp unsalted butter
- 2 Tbsp coconut oil
- 2 large eggs
- 1 and ½ cups mashed very ripe banana (about 3 bananas)
- ⅓ cup plain Greek Yogurt
- 1 tsp vanilla extract
- ½ cup chocolate chips
- ½ cup dried apricot, chopped
- 3 Tbsp shredded sweetened coconut
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, mix together the flour, baking soda and salt. Set aside.
- In a bowl of a stand mixer, beat the butter, coconut oil and sugar until light and pale in color about 1 minute. Add the eggs one at a time, beating well after each addition. Add the mashed banana, yogurt, and vanilla. Continue beating until blended.
- Slowly stir in the flour mixture by hand, until *just combined* – do not overmix. Fold in the chocolate chips and then gently stir in the chopped apricot.
- Spoon the batter into the prepared loaf pan.
- Bake for 40 minutes. Remove and sprinkle with shredded coconut. Bake for 15-22 minutes longer or until a wooden pick inserted in center comes out clean.
- Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.