Friday, October 5, 2012

Chocolate Cranberry Coconut Banana Bread (CCCBB)

We live in a world filled with acronyms. I would like to take the opportunity to refer to this delicious chocolate cranberry coconut banana bread as "CCCBB," because chocolate cranberry coconut banana bread is quite a mouthful! I made this CCCBB last weekend. It was enjoyed for a couple days, but Tuesday night I put some in a container for Greg to take to work, and I left the bread on the counter ALL night long. I woke up to see it on the counter, and although I could have sworn I had put it back in the fridge, my tired brain must had forgotten. It was kind of (really) sad to have to throw it away. Luckily it is really easy to make and I might just have to make a loaf of CCCBB this weekend. Banana bread is a great comfort food, so if you need some comfort, try out this recipe. Enjoy!

Recipe for Chocolate Cranberry Coconut Banana Bread (CCCBB)

2 cups of flour
3/4 tsp. of baking soda
1/2 tsp. of salt
1 cup of granulated sugar
4 Tbsp. of unsalted butter, softened at room temperature
2 large eggs
3 ripe bananas (medium to large in size)
1/3 cup of part skim ricotta cheese
1 1/4 tsp. of vanilla
1 cup semisweet chocolate chips
1/3 cup of dried cranberries (such as Craisins)
1/3 cup of sweetened shredded flaked coconut

Grease a 9 x 5 inch loaf pan with baking spray. Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together the flour, baking soda, and salt. Then, in a large bowl, beat the softened butter and sugar with an electric hand mixer set on medium speed. Mix until the sugar and butter are well combined (3 - 4 minutes). Add in the eggs, one at a time, and beat well after each egg is added.

In a smallish bowl, beat together the bananas with an electric hand mixer on medium-low speed until they are mashed well. Add the bananas to the butter and egg mixture. Stir in the ricotta cheese and vanilla extract, and mix on low until they are blended. Add in the dry ingredients (flour, baking soda, salt) to the wet ingredients. Beat until the dry ingredients are just incorporated. Add in the chocolate chips, dried cranberries, and coconut. Use a spoon to gently fold them into the batter.

Pour or spoon the batter into prepared pan. Bake for 55 - 60 minutes, or until a toothpick pricked in the center of the loaf comes out clean. Let the bread cool for 15 minutes in the pan, then carefully transfer loaf out of the pan and allow it to cool completely on a cooling wrack.

*Makes about 12 - 15 pieces (unless you accidentally leave the bread out on the counter overnight...).

Recipe Adapted from: Recipe Boy

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