Coconut Chocolate Chip Banana Bread

The sun is shining brightly today. I gathered my shoes and socks and found the little 2'x2' space in my family room where the sun was coming in through the windows. I sat down in that little space and soaked up some warmth from the sun.
It just so happens, my calendar is pretty empty today. So I chose to linger on that sunny spot on the floor of my family room.
As I closed my eyes, enjoying the quiet calm (indirect) sunlight, my imagination took me to the beaches of Hawaii. I imagined the sound of waves gently crashing on the nearby rocks at Hukilau Beach. And lost in my day dream, I decided to have lunch at Kahuku Grill. Today I'll order the Terriyaki Chicken plate. For dessert, I'll have the only item on the menu: Coconut Chocolate Chip Banana Bread Sundae!
Well- guilt from lack of progression woke me from my day dream, but my Kitchenaid was calling, and I heeded the call. I may not be able to lunch at Kahuku Grill today, but I think I'll try my hand at that banana bread.
It's a tropical treat. That said, the flavors need to complement each other, and the texture needs to be a bit lighter than my typical banana bread. I think I'll begin with a banana cake recipe from B's friend Saydi, tweaking it just a bit. Next I'll add chocolate chips and coconut. Topping the finished product with a lot of tropical love ;)
Wanna escape for a moment? Give this a try-

Coconut Chocolate Chip Banana Bread

Cream:
1 cup of sugar
6 T softened butter
Beat in 2 eggs
Stir in:
1 1/4 cups mashed bananas
1/4 cup buttermilk
Add:
2 cups flour
1 ½ tsp. baking powder
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground nutmeg
¼ tsp. salt
Mix until well incorporated.
Stir in:
½ cup chocolate chips (I use mini)
¾ cup flaked sweetened coconut
Divide batter between two 3” x 7” aluminum bread pans.
Bake at 350degrees for 50-60 minutes or until inserted toothpick comes clean.
Let cool.

Topping:
Coconut Glaze
1 can of Coco Lopez coconut cream
2 ½ cups powdered sugar
Put both ingredients in the food processor until smooth. (This will top six loaves. Refrigerate or freeze leftovers.)
Mini chocolate chips
Toasted coconut
For the topping, layer glaze followed by chocolate chips and then toasted coconut. Repeat layer again ending with toasted coconut.

Everything tastes better with ocean breezes and warm sun, but this isn't a bad momentary escape for the middle of winter!
Go the distance making it a Sundae by adding vanilla ice cream and warm hot fudge!

Banana Bread

We never had banana bread growing up. If the fruit or vegetable wasn't grown in our garden, it never graced the kitchen table. Apparently, Iowa is the wrong climate for growing bananas. In my adulthood, bananas were purchased and eaten quickly. Until B left for college a few months ago, I was buying 2-3 bunches per week. They never seemed to stay around long enough to turn brown with the tiny giraffe spots, making them sweet and ideal for banana bread.
In the weeks after B (the family banana eater) left, I struggled making the necessary adjustments at the grocery store and during meal prep. We endured a lot of leftovers throughout September, and I have had plenty of bananas to try out a variety of banana bread recipes. In my quest, I turned where I normally turn- to my sisters. My eldest sister has a great recipe. In fact, I had banana bread for the first time in my adulthood at her home. I was reluctant to try it. But after my first slice, I kept returning to the loaf, hoping nobody noticed my over indulgence through a house full of kids and company. Her recipe is great, however, another sister introduced me to the hearty wholesome Williams-Sonoma recipe. I've tweaked it a little, and have used it ever since:

Banana Bread

2 large ripe bananas
1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2 eggs
3/4 cup brown sugar
6 T soft butter
1/2 cup milk
1/2 cup walnuts (optional)

Mash bananas. They should total about 1 1/3 cups. Combine dry ingredients in a separate bowl (except for brown sugar). Mix wet ingredients together with brown sugar. Add bananas. Stir in dry ingredients. Don't over mix. Fold in walnuts.
Bake 50-60 minutes at 350 degrees.

In a few days, I will head out for my weekly grocery shopping venture. I will get to buy bananas in bunches because my banana eater will soon return from college for Christmas break. And- because it's the simple things in life, that seem to bring great joy; in anticipation of B's arrival, I will take great delight in that grocery trip!