For about a year, Kodi has been on a mission to re create his mom’s banana bread recipe she made when he was a kid. It was one of those recipes that are glued to the inside of the kitchen cabinet that was many, many years old. He always talks about how moist and yummy this banana bread was, and yet his mom never could remember it because it was just always there, glued to the inside of the cabinet. He has been experimenting almost weekly to get the perfect recipe, and I asked him if he would share it and he said no, but I will share something else! I said…umm okay but you have been working so hard on this secret banana bread. But he insisted he had something better, that still scrumptious, not overly sweet and still used all the frozen bananas that seem to accumulate in the freezer.
Here is his “Pina Colada Cocoa Banana bread”:
½ cup vegetable oil
½ cup brown sugar
2 large eggs
¼ cup milk
2 tbsp vanilla extract
1 tsp baking powder
1 ¾ cup flour
1 tsp baking soda
1 heaping teaspoon cocoa powder
To start, gather all your ingredients, a large bowl, medium bowl and a small pot. Pre heat the oven at 400 degrees. Place the vegetable oil in the pot over low heat, add the sugar into the oil and stir until it is dissolved. Once the sugar has dissolved, pour the liquid into the large bowl. Add 2 eggs, and stir in milk and 1 tablespoon of vanilla. In the medium bowl, mix together the flour, baking powder. ¼ cup at a time, add the flour mixture into the liquid mixture, stir. Once the batter is all mixed, separate the mixture into two separate bowls (I used liquid measuring cups for a mess free pour). In one bowl add another 1 tablespoon of vanilla and 6 drops of coconut extract, and in the other bowl add 3 mashed bananas and the heaping teaspoon of cocoa powder. Pour both mixtures into a buttered bread pan and create a marbled effect. Place the pan in the oven and drop the temperature to 320 degrees for an hour and 5 minutes. Take out and cool before serving.