Banana bread is one of things that simply troubles me. No matter how many times I've tried, I can't seem to get it right. Too crunchy on the outside. Completely raw in the middle. Dumped out of the pan too early. Too wet, too dry; too bland, too rich; too short, too tall. It's like a terrible Dr. Seuss book.
One of the aspects that always bothers me about banana bread is that it always seems to lie to you a bit. Seemingly healthy, its ingredients list reveals that it's really just a rectangular cake. I've always thought there must be a better way to make it, some way to make it semi-wholesome. And I think I've found a good combination here.
Sugar stays put for the sake of consistency, but one day soon I hope to solve that challenge. All-purpose flour is replaced by whole wheat, and butter by coconut oil. Of course there is chocolate; banana bread isn't banana bread without chocolate chips.
I think this might finally be it. I have arrived. I can officially call myself a grownup now. This banana bread is a'okay in my book.
Chocolate Chip Banana Bread
adapted from the Kitchn
1/2 cup coconut oil, warmed in a water bath to liquid consistency
1 cup sugar
2 eggs at room temperature
3 ripe bananas
1/4 cup buttermilk
1 tsp vanilla
2 cups white whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line an 8x5" loaf pan with parchment and spray well.
In a large bowl, whisk together the coconut oil and sugar. Whisk in the eggs, followed by the buttermilk and vanilla. Peel the bananas into the bowl and mash with the whisk to small chunks. Gently whisk in the dry ingredients until just combined, then fold in the chocolate chips. Pour into the prepared pan and bake for about one hour, until a toothpick comes out crumbly. Don't over-bake, it'll be dry!
Happy baking, friends.