Ahh January, a time to make resolutions: new year, new you! Well in my case, new year, same me and I love food. So instead of making some New Year’s resolution to lose five pounds and work out six days a week, I made chocolate chip banana bread, but I used whole wheat flour and coconut oil, so that has to count for something, right?
I try to use organic, unrefined versions of all of my ingredients so I can justify
devouring a whole loaf of banana bread occasionally nibbling on sweets, but at the end of the day, sugar is sugar and it is damn delicious!
Whole Wheat Chocolate Chip Banana Bread with Coconut Oil
1 + 2/3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup + 2 tablespoons raw cane sugar
1/2 cup coconut oil (any oil will work)
3 extremely ripe bananas
3 tablespoons sour cream
1 teaspoon vanilla bean paste (extract works too)
2/3 cup chocolate chips
Preheat oven to 350F. Spray the bottom and sides of a loaf pan with coconut oil cooking spray (or other cooking spray) and set aside.
Whisk the eggs and sugar together until completely combined.
If your coconut oil is solid, melt it over the stove and whisk into egg mixture, making sure to mix continuously as you pour so the oil does not solidify when it meets the cold eggs.
In a separate bowl, mash the bananas together with the sour cream and vanilla, then add to egg mixture.
Measure the flour, baking soda and salt together directly into a sifter over the egg/banana mixture and sift. Fold dry ingredients into wet ingredients, making sure not to over mix. When there is only a little bit of dry flour visible, add the chocolate chips and fold a few more times until batter is uniform.
Pour batter into prepared loaf pan and bake 45 minutes to 1 hour (if you have a crappy oven like me, it may be closer to the hour mark). Remove banana bread when an inserted knife comes out slightly tacky with crumbs (you want a few crumbs on the knife so the bread is moist).