Thursday, June 28, 2012

Chocolate Chip Banana Bread

This banana bread is just lovely! I like to substitute coconut oil for regular oil when I want to add a tropical flair to my baked goods. A very strong banana taste, chocolate chips, a hint of coconut and a yummy pecan crunch topping really puts this bread over the top. And if that wasn't enough, it is super, super moist. Enjoy!

Chocolate Chip Banana Bread

2 eggs, beaten
1/3 cup buttermilk
1/2 cup coconut oil
1 tsp vanilla extract
3 bananas, mashed
1 1/4 cup brown sugar
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup semi-sweet chocolate chips

2 tbsp pecans, chopped
2 tbsp white sugar
1/2 tsp cinnamon
generous dash of nutmeg

Preheat oven to 325 degrees.

Line a 9x5 inch loaf pan with parchment paper.

Mix together well by hand the eggs, buttermilk, coconut oil, vanilla extract, and the bananas.

Whisk together the brown sugar, flour, baking soda, salt, and cinnamon.

Add the dry ingredients to the banana mixture and stir in the chocolate chips. Mix until combined.

Pour into prepared loaf pan.

Mix together the chopped pecans, white sugar, cinnamon, and nutmeg. Sprinkle on the top of the batter and press down lightly with the back of a spoon.

Bake at 325 degrees for about 55-60 minutes, or until a knife inserted in the center comes out clean.

Makes 12 servings

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