Chocolate Chip Banana Bread

Cup of Yum
1. Preheat the oven to 350°F. Butter a loaf pan and use the coconut to coat the inside.
2. Sift or whisk the dry ingredients together in a small mixing bowl.
3. In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer, cream the butter and sugar on medium speed until it is light, about 3 to 5 minutes. Scrape down the bowl as necessary.
4. Add the bananas and beat until softened. Add the egg and orange juice and beat on medium speed for one minute.
5. Add the dry ingredients and stir or mix on low until incorporated.
6. Add 1 cup of the chocolate chips, reserving the remaining quarter cup for the topping, and mix by hand
7. Scrape the batter into the prepared loaf pan and top with the reserved chocolate chips.
8. Bake for 65 to 75 minutes on a rack in the middle of the oven until a toothpick or knife inserted into it comes out clean. Check at about 50 to 55 minutes and cover with foil if the banana bread is browning too quickly.
9. Cool in the pan for about 10 minutes and then turn the chocolate chip banana bread onto a cooling rack to cool completely before slicing.

Pan Fried Banana Bread

1. Slice cooled banana bread into slices ½ to 1 inch thick.
2. Heat a small cast iron or other skillet over low heat and add a ½ tablespoon of butter per slice of banana bread.
3. Add the banana bread and cook until browned, about three minutes. Use a spatula to carefully flip the slice over, add another ½ tablespoon of butter per slice and cook for another two to three minutes. Serve warm.