Banana Bread with Coconut Oil, Chocolate Chips and Kefir
When life gives you bananas, make Banana Bread.
I do it all the time because I always buy too many bananas. Ed eats a couple of them but the rest get brown and spotty and then no one will eat them.
But everyone loves Banana Bread.
But everyone also knows I can’t leave a recipe alone. I like to tweak and tinker and see if a new version is even better than the last one.
My newest recipe includes coconut oil, because I read that it might be healthy. I had some kefir hanging out in the fridge, so I added that too, for even more moisture. And off course, why not add chocolate chips?
Banana Bread with Coconut Oil, Chocolate Chips and Kefir
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup coconut oil, melted
2 large eggs
3 medium very ripe bananas, mashed
1/4 cup kefir
3/4 teaspoon vanilla extract
6 ounces chocolate chips or chopped chocolate
Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, baking soda, baking powder, salt and cinnamon into a bowl and set it aside. Beat the sugar, vegetable oil and coconut oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Add the bananas and beat the mixture to blend the ingredients thoroughly. Add the flour mixture, stirring only enough to blend in the dry ingredients. Add the kefir, vanilla extract and chocolate chips and stir them in. Pour the batter into the prepared pan and bake for one hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes, then invert onto a cake rack to cool completely. Makes one loaf.