So, I know you’re going to think this is crazy, but “samoa” is kind of a new concept to me.
And by “new” I mean, in the last 2 or 3 years. Pinterest has changed my life in so many ways.
And so I’ve become a little obsessed.
There’s just nothing I don’t love about toasted coconut, chocolate and caramel.
And I basically come up with new recipes but taking concepts I really like and doing my best to apply them to everything. I guess in that way, I get myself into a bit of a food rut.
But no one around here seems to mind.
I started out with one of my favourite banana bread recipes from Life, Love and Sugar. I reduced the sugar a bit (because I was going to be adding plenty of it back in with the chocolate and butterscotch chips!), I swapped out some of the all-purpose flour for whole wheat, and I swapped out the liquids for coconut milk. I also added more samoa flavour with butterscotch pudding mix and coconut extract.
I added copious amounts of chocolate chips and coconut to the top of the bread, and the coconut gets nice and toasty all by itself in the oven (no need for the extra step of toasting it!). And if you want to get a little ridiculous, feel free to give it a good coating of chocolate and caramel syrup right before you serve it.
Usually, I like to think of banana bread as a healthy snack. And I’m going to go ahead and do that again (I used 50% whole wheat flour, so that counts, right?), but you could easily serve this warm with a scoop of ice cream, and no one would be complaining.
And there’s my sweet baby girl, enjoying her role as taste tester!
Samoa Banana Bread
Toasted coconut, caramel and chocolate make this banana bread so good, it could even be dessert tonight!
- 3 bananas, mashed
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp coconut extract
- 3/4 cup coconut milk
- 1 (4 serving size) box instant butterscotch pudding
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- additional chocolate chips
- 1-2 tbsp sweetened, shredded coconut
- caramel sauce
- chocolate sauce
- Preheat oven to 350 degrees F. Grease and flour an 8x5" loaf pan.
- In a large bowl, mash bananas with a whisk. Whisk in brown sugar, eggs, vanilla and coconut extract.
- Stir in coconut milk with whisk.
- Add pudding mix, both flours and baking soda to the bowl and stir until just combined.
- Stir in chocolate and butterscotch chips. Be careful not to overmix.
- Spread into prepared pan and bake for 50-65 minutes, until a toothpick comes out clean or with moist crumbs. *If your bread is browning too quickly, cover loosely with a piece of greased tin foil for the second half of baking time.
- Let cool at least 10 minutes before removing from loaf pan. If desired, drizzle with chocolate and caramel sauce of choice.