We turned to the banana’s starchy sister to give this tender bread a tropical flair. We also tested this bread with very ripe fresh plantains, so feel free to use them in place of the frozen, if you have a few on hand.
Makes 1 (9×5-Inch) Loaf
- 1⅔ cups plus ¼ cup all-purpose flour, divided
- 1¼ cups firmly packed light brown sugar, divided
- ⅝ teaspoon kosher salt, divided
- 2 tablespoons unsalted butter, softened
- 1½ teaspoons vanilla extract, divided
- ½ cup plus ⅓ cup packed sweetened flaked coconut, divided
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 (11-ounce) package frozen plantains, thawed and mashed
- ½ cup unsalted butter, melted
- 2 large eggs
- ⅓ cup coconut milk
- ¼ teaspoon coconut extract
- ⅓ cup chopped bittersweet chocolate
- Preheat oven to 350°. Spray a 9×5-inch loaf pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
- In a medium bowl, whisk together ¼ cup flour, ¼ cup brown sugar, and 1⁄8 teaspoon salt. Add butter and ½ teaspoon vanilla, stirring until mixture is crumbly. Break up any large pieces that remain. Stir in ⅓ cup coconut; set aside.
- In another medium bowl, whisk together baking soda, baking powder, remaining 1⅔ cups flour, and remaining ½ teaspoon salt. In a large bowl, whisk together mashed plantains, melted butter, eggs, coconut milk, coconut extract, remaining 1 cup brown sugar, and remaining 1 teaspoon vanilla. Whisk in remaining ½ cup coconut. Fold flour mixture into banana mixture just until combined. Fold in chopped chocolate. Spoon batter into prepared pan.
- Bake for 40 minutes. Top with streusel, and bake for 10 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.