Banana Bread Recipes:Do your own

Black Dinah Cafe owner Kate Shaffer, of Isle au Haut, says, “I don’t know what it is about this tender, fragrant quick bread, a nice twist on something as homey and classic as banana bread. But if people try this at the cafe, they almost always ask for the recipe. You can make this with or without the coconut; with or without the chocolate swirl. Very versatile, but always delicious.’’

Butter (for the pan)

1 ½ cups flour

1 ½ teaspoons baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

2 tablespoons coconut oil or olive oil

½ cup granulated sugar

½ cup dark brown sugar

2 eggs

1 teaspoon vanilla extract

3 or 4 ripe bananas, mashed

4 ounces bittersweet chocolate, melted

1 cup unsweetened small shred coconut

Extra small shred coconut (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-by-5-inch loaf pan.

2. In a bowl, whisk together flour, baking soda, and salt to blend them; set aside.

3. In an electric mixer, cream the butter, coconut oil or olive oil, granulated sugar, and brown sugar until the mixture is light in color. Beat in the eggs, one at a time, then beat in vanilla and bananas.

4. With the mixer set on its lowest speed, beat in the flour mixture until just blended.

5. Remove 1 cup of the batter and transfer to a small bowl. Stir the melted chocolate into the smaller amount of batter until well-blended. Stir the coconut into the larger amount of batter.

6. Pour the coconut batter into the loaf pan. Add the chocolate batter by spoonfuls on top. With a blunt knife, swirl the two batters together, making sure to cut all the way down to the bottom of the loaf pan. Sprinkle the top of the batter with extra coconut.

7. Bake the bread for 60 to 70 minutes or until a toothpick inserted into the center comes away with just a few small crumbs. Cool the bread on a rack for 20 minutes. Turn it out and set it right side up on the rack to cool.