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.
- 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