This is a first. The recipe I’m about to show you is something I came up with, inspired by a dozen other recipes and bakers, drawing upon my successes in trying their recipes and what I’ve learned from reading their (far superior) blogs. I’m super excited to bring you this recipe, so let’s get to it!
Every now and then you come across one of those recipes that’s absolutely amazing and despite the fact that you just made them, so you know quite well how many ingredients were involved, you’re still stunned by how simple they were to make! Michelle’s Coconut Chocolate Chip Brownies from her website, Brown Eyed Baker, match that description perfectly.
Many thanks to Deb at the Smitten Kitchen for this recipe! I can sympathize with her very tiny kitchen because I make do with similar constraints, and so in the spirit of solidarity with those of us who bake in tiny kitchens I decided to give her recipe a try. I’d been wanting to make a banana chocolate chip bread for a while. When I finally went searching for a recipe to try and came across Deb’s the “double chocolate” part won me over right away. In addition to both of us having tiny kitchens, it’s possible that Deb also shares my belief that there is no recipe that cannot be improved by the addition of cocoa powder.
This delightful recipe comes from Melissa at Melissa’s Southern Style Kitchen. I went searching for it after I had a request to make something that involved coconut and pineapple. Cookies are typically the first thing that come to mind for me, but I wasn’t sure how to handle both of those flavors in a cookie so I decided to branch out and try a loaf recipe instead. Melissa’s recipe looked great and the idea of a light and sweet bread definitely appealed so I gave it a try and am very glad I did!