We ABSOLUTELY love this Banana Bread and make it every week! It’s a recipe given to us by one of our most brilliant Brides from last year — I think she saw me burning one too many things and took the reigns, so thank you Caroline! I have to say this is one of the more consistent recipes I have ever used. The only swap I made is coconut oil for olive oil which is just personal preference, and adding in a cup of chocolate chips!
I preheat the oven to 350, and heavily grease a 9×5 pan — depending on the size of the bananas, sometimes this cooks in 1 hour and sometimes it takes a bit longer, say an 1 hour 10 minutes, so just keep checking on it!
- 4 ripe bananas, mashed
- 1/3 Cup coconut oil
- 1/2 cup maple syrup
- 1/4 cup greek yogurt (*I use the full 5% fat)
- 2 large eggs
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 cup chocolate chips
- Butter for greasing!
I mix all the wet ingredients up in a bowl and all the dry up in a smaller bowl, add dry to wet and stir to combine before adding 1 cup of chocolate chips (bittersweet) at the very end. It is CRITICAL to really grease the pan quite heavily, and I think that the butter makes for a lovely, crispy edge.
Once the banana bread is cooked (a knife comes out clean from the middle), let cool for 5-10 minutes, run a knife around the edge and tip to cool on a rack. It keeps for several days on our counter under a cloche! Enjoy!