This week’s recipe is all about those disgusting, black bananas that you have sitting on your counter. I buy, on average, eight bananas a week. Some weeks we eat all eight and some weeks we don’t touch any of them. On the weeks that we don’t touch them, I usually freeze a couple for smoothie making and then use the other in one of my favorite things…. banana bread! More specifically, I use them in chocolate chip banana bread.
This version removes a bunch of the crap (canola oil, white flour, etc.) and replaces it with some healthier alternatives. Give it a try and let me know what you think!
Chocolate Chip Banana Bread
1/2 c pure cane sugar
1/3-1/2 cup raw honey (buy it here)
1/2 c coconut oil (buy it here)
3 mashed, overly-ripe bananas
1/2 c whole milk
1 tsp vanilla (buy it here)
2 1/2 c white whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 a bag of chocolate chips ( this brand is soy-free)
1. Preheat oven to 350. Grease two loaf pans.
2. Mix sugar, honey and coconut oil.
3. Stir in eggs, bananas, milk, and vanilla
4. Stir in flour, baking soda, and salt.
5. Fold in chocolate chips.
6. Divide batter between the two pans.
7. Bake for 45 minutes.
This is the best banana bread I’ve ever had – really, really good. If you give it a try, let me know what you think.