Chocolate Chunk Coconut Banana Bread

I wanted a quick bread batter to use in this Nordic Ware Mini Easter Bunny Cakelet Pan found at your local Williams Sonoma. I chose this Chocolate Chunk Coconut Banana Bread recipe from Half Baked Harvest

Fill the batter 3/4 full in the pan giving them room to rise. I used Vietnamese Cinnamon because it boast a an Intense flavor in your baked goods.

Ingredients

4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)

1/4 cup melted coconut oil

1/4 cup honey

2 eggs

2 teaspoons pure vanilla puree

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon Vietnamese Cinnamon

1/2 teaspoon kosher salt

1 cup semi-sweet or dark chocolate chunks

Directions:

Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.

 In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, Vietnamese Cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

 Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. Remove and let cool for at least 30 minutes before cutting.

*Optional-bake this batter in muffin pans, Bundt cake pans or Nordic Ware Mini Easter Bunny Cakelet Pan