Ok. You’ve had a long week.
You came down off the sugar high from all of last week’s butterscotch cookies. You sobered up after Saturday’s wine tasting party and Sunday’s Mad Men premiere.
You somehow made it through the phone conversation that your mom started out by saying, “OK……….. I joined facebook…”
There was not enough coffee to prepare for any of this.
Now you need something chocolatey. And warm, because the weather is still kinda crappy.
Oh wait, what? That was just my week? Really?
Well, maybe you just want something warm and chocolatey anyway.
And maybe you happen to have some overripe bananas. Maybe… you think that chocolate and coconut and bananas sounds like a really good idea. I know I do. So I lined those words up, threw “bread” at the end, and here we are.
For some reason though, when I thought of the type of banana bread I usually make (read: tons of butter, sugar, & belt loosening indulgence) the idea of adding chocolate and coconut seemed a bit overwhelming. I wanted something warm and chocolatey – not to collapse in a food coma on my kitchen floor.
So I went a little easy on the sugar, swapped out the butter for (less) vegetable oil, and even added some low-fat greek yogurt (WHAT).
The result is just barely sweet; it almost feels like banana bread for grown-ups… or at least I would’ve thought so when I was a kid. One of the few things I hated was shredded coconut, and (of course) I preferred milk chocolate. What a silly child I was.
If you're impatient (like me) and cut the bread while it's warm, you'll have a little crumbling action. I can deal with crumbs if it means eating this that much sooner, but if you're able to distract yourself long enough to let it cool, you'll be rewarded with clean slices.
Yields: 1 loafPrint