Tomato Tomatoe

banana bread

Banana bread is classic dessert that could always be found in my home growing up. Often times I find myself buying too many bananas and not using them up fast enough. When you find yourself in this predicament with an abundance of overripe bananas, make banana bread! I’ve tried many recipes throughout the years and this one is the perfect banana bread recipe in my opinion. There’s no butter in this, instead I used avocado oil which give the banana bread a cake like texture. It’s super moist, slightly sweet from the bananas and has a warm cinnamon flavor. You can add in chocolate chips if you like or leave them out completely. I usually add them in because I just love chocolate!

This banana bread can be kept on the counter for up to three days and up to a week in the fridge.

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banana bread

Ingredients

• 2 eggs, room temperature
• 1/4 cup whole milk
• 1/4 cup avocado oil or melted coconut oil
• 1/2 cup organic cane sugar or coconut sugar
• 1 tsp pure vanilla extract
• 2 cups overly ripened bananas (about 4 bananas)
• 1 1/2 cups AP flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chocolate chips + more for the top

Directions

1. Grease an 8×4 loaf pan with avocado oil spray. Preheat the oven to 350° F.
2. Measure out the dry ingredients, flour, baking soda, baking powder and sift through a fine mesh sieve. Add the salt and cinnamon and mix to combine.
3. Prepare the wet ingredients in a separate bowl by mashing the bananas. Add eggs, vanilla, avocado oil and milk. Mix to combine. Mix in sugar until incorporated.
4. Add the wet ingredients to the dry and mix until combined. Add the chocolate chips and mix until incorporated.
5. Pour the batter into the greased load pan. Sprinkle the top with chocolate chips.
6. Bake in the oven for 45-50 minutes until golden. To test if the bananas bread is cooked, stick a toothpick in. If it comes out clean it’s done baking.