This recipe is very easy, I love that it works equally well for breakfast as it does dessert. Some variation is normal, not all bananas are the same size or ripeness. If yours are small, maybe throw in an extra. Super-sized? Use one less. Preheat the oven to 250. Use some coconut oil to grease the inside of a bread loaf pan, rub any extra into your cuticles and elbows. Sprinkle the inside of the greased pan with flour, set aside.
- 5 ripe (brown to black) bananas
- 1/2 C natural sugar
- 1/2 C melted coconut oil
- 2 farm eggs
- 1 tsp vanilla
- 2 C flour sifted with 1.5 tsp salt and 1 tsp each baking powder and soda
- 1 C dark chocolate chips
With a hand or stand mixer, mix the bananas and sugar together until homogeneously creamy, this could take a few minutes. Add the eggs, vanilla and melted oil; blending well. Slowly add the flour mix, and lastly the chips. Pour mixture into prepared pan. Place in center of oven and bake 1.5-1.75 hrs or until a toothpick inserted into the center comes out clean. Place pan on it’s side on a cooling rack, after 15-20 minutes, turn pan upside down and remove loaf. Place loaf right-side-up directly on cooling rack. Loaf will keep for several days at room temp when tightly covered (only once completely cooled).