Chocolate Coconut Brown Butter Banana Bread

How we make it.

3 bananas, very ripe and mashed
8 tablespoons butter (1 stick), melted and browned
1 cup dark brown sugar, lightly packed
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Dash of nutmeg
Dash of kosher salt
1/4 cup chocolate chips
1/2 cup unsweetened coconut

Preheat oven to 350 and grease a loaf pan lightly with oil or butter. Smash bananas to smithereens in a large bowl. On high heat in a large skillet melt a stick of butter until browned, careful not to burn. Remove from heat and stir in brown sugar until dissolved, let cool. To banana mixture add eggs, milk, vanilla and then cooled butter and brown sugar mixture. Stir to combine. In a separate bowl mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Pour into wet ingredients stirring until just combined. Then fold in chocolate chips and coconut. Pour into loaf pan and top with more coconut. Bake for 50-60 minutes or until toothpick comes out clean. 

Why we make it.

I couldn't tell you when I started making banana bread with my children, but it's been a constant since they were small. Long snowy mornings and slow fall afternoons required an activity we could enjoy together that could serve a purpose in tomorrow's breakfast. Somewhere along the way making banana bread together became a tradition, particularly for my son. Honestly, if you do something twice with my son it's suddenly a tradition. He carries those deep in his heart. He's getting older now but still eyes the fruit bowl from time to time watching for the three overripe bananas his sister hasn't gotten to yet that signal comfort is coming. Someday he'll stop asking so I make it now every time he does. Never the same way twice, but always for Camp. That's why we make it.

Camp and Betsy, many banana breads ago.