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
- 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
- Preheat oven to 350 degrees
- Coat a standard loaf pan with cooking spray
- In a bowl whisk together the flour, baking powder, baking soda, salt and pumpkin spice.
- In another bowl, use an electric mixer to cream the butter, coconut milk, sugar and vanilla.
- Add the eggs, one at a time, mixing well between each.
- Add the flour mixture and mix until well incorporated
- Add the bananas, mix well.
- Transfer the batter to the loaf pan and bake for 55 minutes or until the bread is firm.
- Let the banana bread cool completely in the pan.
- 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.