The Dish:
No matter how we plan, we always seem to end up with a few overripe bananas! I have a whole bag frozen in the freezer so I figured it was time to try something else. Following a banana bread outline from TheKitchn.com, this recipe was a result of what I had in my pantry and it ended up being delicious! The recipe is below with my recipe specifics in pink.
(A mixer is helpful but you can do the whole recipe by hand.)
Serving Size: 1 slice | Servings: 12
INGREDIENTS
Cooking spray
1 cup fat
-4 Tablespoons butter (1/2 stick)
-4 Tablespoons coconut oil
1 cup sugar
-1/2 cup brown sugar
-1/2 cup coconut sugar
2 large eggs
1/4 cup milk
-almond milk
1 teaspoon vanilla extract
3 very ripe medium bananas
2 cups flour
-whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
Optional spices, nuts, chocolate, etc.
-1/4 cup dairy-free chocolate chips (Enjoy Life brand)
-1 Tablespoon cinnamon
-1/2 teaspoon allspice
DIRECTIONS
Preheat oven to 350°F and place an oven rack on a bottom third of oven. Spray an 8 x 5 loaf pan then set aside.
Melt the butter and soften the coconut oil in the microwave or on the stove in a pan. Then in a large bowl combine the melted butter, coconut oil and sugars. Whisk until well combined. Add the eggs and whisk until it is all combined and smooth. Whisk the milk and vanilla into the batter.
Peel the bananas and place in a separate bowl. Mash with a fork until you reach a desired consistency. (I did this until there were no chunks) Add the bananas to the batter and whisk until combined.
Add the flour, baking soda, spices, and salt to the bowl and gently mix with a spoon or spatula. Stir until the flour is no longer visible.
Add the chocolate chips to the batter and gently fold in.
Pour the batter into the loaf pan and smooth out the top. Bake for 45-50 minutes or until the top is browned and a toothpick inserted in the loaf comes out clean. Remove from oven and let cool for about 10 minutes before removing from the pan. Enjoy!
