3 medium or 2 1/2 large overripe bananas, mashed
2 eggs, room temperature
1/2 cup maple syrup
1 TBSP vanilla extract
1/3 cup milk of choice (I've used pressed coconut water as well)
1/3 cup melted coconut oil
1 cup all purpose flour
1 cup whole wheat flour
^ this is my preferred ratio. You can do all whole wheat for a heartier bread, or all AP flour.
1 tsp baking soda
1 tsp salt
1/2 cup shredded coconut, divided
1/2 cup chocolate chips, plus more for topping, if desired.
1 cup coconut sugar
6 oz unsweetened cream of coconut
Pinch of salt
1 tsp vanilla extract
For banana bread:
Preheat an oven to 325 degrees. Grease a bread tin and line with parchment, leaving an overhang.
In a large bowl, mash bananas and add maple syrup, coconut oil, milk, vanilla extract and eggs. Whisk to combine. In another bowl, whisk together flour, salt and baking soda to combine. Add to banana mixture and whisk just until combine. Fold in 1/4 cup shredded coconut and chocolate chips.
Pour batter into pan and top with remaining shredded coconut and chocolate chips. Bake for 60-65 minutes.
Meanwhile, in a small saucepan, add coconut sugar and cream of coconut. Cook over medium high heat until mixture boils rapidly and begins to reduce, stirring occasionally to prevent boiling over. Reduce to low and let simmer for 20 minutes. Add salt and vanilla extract and remove from heat. Let cool.
Remove banana bread from oven, let cool. Drizzle with coconut caramel.