For more than two decades, Chef/Owner Lupe Ledesma has been treating his ardent followers to his special homemade banana bread which includes the addition of coconut along with a drizzle of chocolate. It’s not unusual for his restaurant to go through three batches of this house favorite on a busy day
Ingredients
(Yield 16 Loaves – 6 slices per loaf)
8 Bananas, peeled and mashed
8 Large Eggs, beaten
2 Cups Vegetable Oil, plus more for pan
4 Cups Sugar
5 Cups All-Purpose Flour
1 Tbs Baking Powder
1 Tbs Baking Soda
2 Tsp Salt
2 Tsp Cinnamon
2 Tsp Vanilla
½ Cup Coconut
½ Cup Chopped Walnuts
½ Cup Hershey’s Chocolate Syrup
Preparation
Heat oven to 350º F. Grease 8-ounce miniature loaf pans, set aside. Using a large bowl, combine bananas, eggs and oil. Add the sugar, mixing until combined. Add the flour, baking powder, baking soda, salt and cinnamon, mixing just until combined. Add the vanilla, coconut and walnuts. Divide batter between prepared pans. Drizzle a line of chocolate syrup on the top of each pan. Run a knife through the syrup into the batter in a swirling motion. Bake until top of loaf bounces back when lightly touched in center, about 40-45 minutes. Cool on a wire rack for 10 minutes. Invert pans on wire rack and cool completely.
You can find the Lazy Lobster at 102770 Overseas Hwy (MM 102, Bayside) in Key Largo. 305-451-0656; lazylobsterinthekeys.com
