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
Preheat the oven to 350.
Lightly grease a 9 inch loaf pan or line with parchment paper and grease the ends.
In a large bowl combine the flour, sugar, baking soda and salt.
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.
Spoon into prepared loaf pan.
Bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing.