All trying-and-failing banana eaters have one thing in common: Bananas that get too nasty, mushy and brown before you’ve had a chance to eat them. So, not to waste them, you throw them in the freezer for the day you tell yourself you’re going to make banana bread. And then before you know it, there are 29 bananas in your freezer and you no longer have room for that school-cafeteria-sized bag of Totino’s Pizza Rolls. Here we offer a traditional banana bread recipe, slightly high-assified, moving it out of the traditional loaf pan, which dries the hell out of banana bread, and using all-things-coconut (oil, flakes and anything else coconutty you have around).
What you’ll need:
2 eggs, beaten
1/3 cup buttermilk (or mix yogurt and milk, enough of each to create the consistency of buttermilk. Noosa brand coconut yogurt would be amazing for this)
½ cup coconut oil (very important)
3 thawed, mashed bananas
½ teaspoon vanilla
1 cup white sugar
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup chocolate chips
½ cup flaked coconut
Directions:
Preheat oven to 350 degrees F. Slather a 13×9 baking dish with a generous amount of coconut oil using a paper towel.
Blend together eggs, vanilla, buttermilk and bananas.
Sift together the sugar, flour, cinnamon, baking soda and salt. Add to banana mixture and stir in chocolate chips. Melt coconut oil and add. Mix well.
Pour into prepared baking dish and sprinkle on coconut flakes.
Bake for 30-35 minutes or until a butter knife inserted in the center comes out clean.
Stuff your face and feed your friends. They will be very impressed.
