Samoa Banana Bread
Recipe GLPRe3fc86c6017fc0
A tropical-inspired banana bread loaded with butterscotch and chocolate chips, enhanced with coconut milk and coconut extract. This moist loaf is finished with a drizzle of chocolate and caramel sauce for a Samoa cookie-inspired treat. Perfect for breakfast or dessert.
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Ingredients
1 tsp baking soda
3 medium bananas, mashed
1/2 cup brown sugar
1/2 cup butterscotch chips
1 (4 serving size) box instant butterscotch pudding mix
1/2 cup chocolate chips
1/4 cup additional chocolate chips for topping
1 tsp coconut extract
3/4 cup coconut milk
2 large eggs
1 cup all-purpose flour
1 cup whole wheat flour
1-2 tbsp sweetened shredded coconut
1 tsp vanilla extract
Chocolate sauce for drizzling
Caramel sauce for drizzling
Directions
Preheat your oven to 350°F. Grease an 8x5-inch loaf pan with butter or cooking spray and lightly flour the bottom and sides.
In a large mixing bowl, mash the bananas with a whisk until mostly smooth with some small chunks remaining.
Whisk in the brown sugar, eggs, vanilla extract, and coconut extract until well combined. Gently whisk in the coconut milk until incorporated.
Add the butterscotch pudding mix, all-purpose flour, whole wheat flour, and baking soda to the bowl. Stir together gently using a spatula until just barely combined. Do not overmix the batter.
Fold in the butterscotch chips and chocolate chips using minimal stirring to keep the batter light.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-65 minutes, until a toothpick inserted into the center comes out clean or with just moist crumbs. If the top is browning too quickly after 30 minutes, loosely cover with greased foil.
Remove the bread from the oven and allow it to cool in the pan for at least 10 minutes. Turn out onto a wire rack to cool completely.
Once cooled, sprinkle the additional chocolate chips and shredded coconut over the top. Drizzle generously with chocolate sauce and caramel sauce if desired.
