I love the smell of banana bread baking in the oven and I do realize most people think of baking banana bread in the fall but I couldn’t help myself. The bananas were just sitting there all brown and begging to be transformed into wonderful banana bread goodness. This time I used coconut oil which is something I have been wanting to try for a while just never committed to it. You can’t even taste the coconut oil-good for those that want the health benefits but not the taste. However I was hoping it would give a slight coconut flavor. I think if you added in some coconut flakes it would amp it up a bit. This chocolate chip banana bread is really moist and has just the right amount of chocolate in it. Just a tip- if you want moist banana bread use extremely ripe bananas like the totally brown ones.
- 2 c. all purpose flour
- 1/2 - 3/4 c. sugar
- 1 tsp. baking soda
- 1/4 tsp salt
- 3 very ripe bananas mashed well
- 1/4 c. buttermilk
- 2 eggs
- 1/3 c. coconut oil melted (can also use melted butter)
- 1 1/2 tsp vanilla
- 1/2 c. chocolate chips
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Preheat the oven to 350.
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Lightly grease a 9 inch loaf pan or line with parchment paper and grease the ends.
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In a large bowl combine the flour, sugar, baking soda and salt.
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In a medium bowl combine the mashed bananas, buttermilk, eggs, coconut oil and vanilla. Add to flour mixture along with the chocolate chips and stir just until combined.
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Spoon into prepared loaf pan.
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Bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before removing.
