Island Banana Bread - Recipe by Laura Vitale - Laura in the Kitchen Episode 187

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is a healthier fat option.

dark chocolate chips

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar and add a rich chocolate flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture, while sunflower seeds are nut-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor, while brown sugar is often less expensive.

Preheat the oven to 350°F (175°C).

Spray a 9x5 inch loaf pan with nonstick cooking spray and lay the bottom with parchment paper.

In a large bowl, cream together unsalted butter and sugar using a whisk.

Add 2 eggs and 0.5 teaspoons of vanilla extract, mixing until combined.

Add the ripe mashed bananas to the mixture, ensuring they are overripe and dark brown.

Stir in most of the sweetened coconut, reserving some for topping later.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then add to the banana mixture.

Switch to a spatula and fold in the dry ingredients until just combined, being careful not to overwork the batter.

Add part-skim milk to the batter for moisture and mix until combined.

Pour the batter into the prepared loaf pan, smoothing the top.

Bake in the oven for about 50 minutes, checking for doneness at that time.

After 50 minutes, brush the top of the bread with melted butter and sprinkle with macadamia nuts, then return to the oven for another 10 minutes.

Let the banana bread cool for 20-25 minutes before inverting it onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens