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Chocolate Coconut Banana Bread

Chocolate Coconut Banana Bread

It was Day Two of Hurricane Harvey, and as I sat at the kitchen table eating a steaming hot bowl of my mother's pho, I could not ignore dark brown cluster of ripe bananas in front of me. I pushed aside the need to immediately lie down and take a nap and instead, whipped up a large batch of banana bread. 

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One of my earliest posts was a great banana muffin recipe (which you can find here) - but this time I wanted to incorporate some of the extra ingredients I had around the kitchen. One of my all time culinary heroes is Nigella Lawson. I absolutely loves how she describes food, and I adore her philosophy on cooking. I remember watching episode after episode of her just improvising and using what she could find around the kitchen. Now, I'm fully aware that this isn't a new idea. I think the point is to just have fun and be creative with the ingredients that you do have. My treasure hunt yielded a bag of toasted shredded coconut, cocoa powder, an orange, and butterscotch syrup. 

I used Nigella's recipe for chocolate banana muffins as a base and went from there. Since I had a lot of bananas, I decided to double the recipe. I zested the orange straight into the batter, and added a touch of vanilla before folding in half of the toasted coconut. After dividing the batter into paper liners, I sprinkled a bit more coconut on top, as well as some vanilla turbinado sugar, for a little extra crunch and flavor. As a final touch, I drizzled butterscotch syrup over banana bread, right out of the oven. 

After the banana bread cooled, I wrapped them up in parchment paper and twine. I'm hoping that the rain lets up soon. I for one would like to get out of the house and give these delicious treats to friends and family. The bread can be enjoyed as a part of breakfast, with your coffee and tea, or spread with nutella, butter, or jam. For dessert, I would recommend warming it up in the microwave for about 20-30 seconds, and topping it with vanilla ice cream. 

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Chocolate & Coconut Banana Bread 

Adapted from Nigella Lawson's Chocolate Banana muffin's recipe-

Makes approximately 24 muffins

  • 6 overripe bananas
  • 1 cup vegetable oil 
  • 4 eggs
  • 1 cup of light brown sugar
  • 3 cups of all-purpose flour 
  • 6 tablespoons of cocoa powder 
  • 2 teaspoons of baking soda
  • Zest of 1 orange 
  • 1 1/2 cups of toasted shredded coconut 
  • 1 teaspoon of vanilla extract 
  • 1/4 cup of vanilla turbinado sugar 
  • Butterscotch syrup or honey 
  1. Preheat the oven to 400F and line a muffin pan or loaf pan with paper cups/parchment paper. 
  2. In a large bowl, mash the bananas until there are no large chunks left. Add the oil, sugar, and eggs, and mix until combined. 
  3. In a separate bowl, whisk together the flour, cocoa powder and baking soda. Add the dry ingredients to the wet ingredients and mix gently until combined. 
  4. Zest orange into the batter and add 1 cup of the toasted coconut. Add the vanilla and fold until the coconut is incorporated into the batter. 
  5. Spoon the batter into the prepared pans and sprinkle remaining coconut and vanilla sugar on top. 
  6. Bake in the oven for about 20 minutes. Let cool slightly before serving. As they are cooling, drizzle butterscotch or honey over the muffins. 


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