To kick off 2014 I bring you a very delicious, slightly pound cake-esqe banana bread. But let's back it up a minute because I need to warn you about something...
So last week we had freezing cold temperatures here in Maryland, which wreaked havoc on pipes all across the state. We unfortunately did not escape unscathed and had a lovely [not lovely] little [big, gushing water] flood in our basement. So how does any housewife deal with this type of drama? WINE.
So here I am slightly buzzed, looking at my VERY ripe bananas. Well now I must make banana bread. And so it begins...the dumping of random ingredients into bowls that I'll do my best to quantify below.
- 2 cups of AP flour spooned in so that it's not a packed 2 cups
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter melted
- 3 ripe bananas
- 1/3 cup non-fat plain greek yogurt
- 1 tablespoon coconut oil
- 1/2 cup or so of semisweet chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking soda, and salt in a bowl with a whisk until completely combined.
In a stand mixer add sugar and butter. Beat at medium speed until well blended. Add your bananas, coconut oil, and yogurt until batter has formed. Add the flour mixture a little at a time until just moist.
On low speed mix in the chocolate chips.
Pour into a greased 8 1/2 x 4 1/2-inch loaf pan. Bake for about 1 hour and 10 minutes or until a toothpick can be inserted into the center and come out clean. Cool for about 10 minutes and then turn out onto a baking rack to cool completely.
This little lovely loaf should come out golden and begging to be eaten when still warm.
Happy New Year!
