Rick The Baker’s Banana Bread

We were lucky to grow up in a household that both celebrated and encouraged cooking. Our mom cooked dinner almost every night and on Wednesday’s it was our dad’s turn to cook. Over time, our dad’s repertoire in the kitchen expanded to baking (woohoo!) and he is now baking something almost every week. If you know our family, you know that our dad is famous for his banana bread. If you join us for our Sunday walk or happen to cross paths with him over the weekend, you’ll likely be the proud owner of a banana loaf. He has been altering and tweaking this recipe for a few years and bakes a loaf or two of banana bread each week. After some serious begging and convincing, he finally shared his recipe with us and all of our followers! We have had a lot of fun in the kitchen getting the recipe from his head to paper and can’t wait to see you making it your kitchen as well.

Rick the Baker's Banana Bread

  • Servings: 1 loaf
  • Print

Our dad’s famous chocolate covered banana bread!

Ingredients

  • 2 cups of all-purpose white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons of pumpkin spice
  • 1 stick unsalted butter, room temperature
  • 1/2 cup of coconut milk
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 4 very ripe bananas, mashed
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

Directions

  1. Preheat oven to 350 degrees
  2. Coat a standard loaf pan with cooking spray
  3. In a bowl whisk together the flour, baking powder, baking soda, salt and pumpkin spice.
  4. In another bowl, use an electric mixer to cream the butter, coconut milk, sugar and vanilla.
  5. Add the eggs, one at a time, mixing well between each.
  6. Add the flour mixture and mix until well incorporated
  7. Add the bananas, mix well.
  8. Transfer the batter to the loaf pan and bake for 55 minutes or until the bread is firm.
  9. Let the banana bread cool completely in the pan.
  10. Make the chocolate topping. In a microwave safe bowl, melt the chocolate chips for about one minute. Add the cream and stir until the chocolate and cream are fully mixed. Top the chocolate sauce over the banana bread and let cool completely. The chocolate sauce will harden and slice easily after it has cooled.

One thought on “Rick The Baker’s Banana Bread

  1. Cathy Neistat

    Let me be the first to congratulate Rick the Baker on his (albeit reluctant) making it to print. You’ve made so many people happy with your signature ‘calling card’.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s