Although I’ve listed the chocolate chips as an alternate ingredient, I personally consider it a core ingredient in banana bread. Those little melty chocolate spots within the sweet banana bread add even more joy to tastebuds!
Banana Bread
Makes one loaf
1-1/2 cups (90g) all-purpose flour
1/2 cup (28g) whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
8 tablespoons (1/2 cup/1 stick) butter, room temp (+ some for greasing the pan)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
3 super ripe bananas (1 C.), mashed with a fork until smooth
1 teaspoon Madagascar vanilla extract
1/2 cup chopped walnuts or pecans, toasted in a cast iron skillet
/or/ 1/2 cup extra dark chocolate chips
1/2 cup grated dried unsweetened coconut, lightly toasted in a cast iron skillet
Heat the oven to 350 degrees. Grease a nonstick 9- by 5-inch loaf pan or bundt pan with butter.
Using a whisk, mix together both flours, salt, cinnamon, baking powder, and baking soda.
Using a stand mixer, cream the butter and sugar together for 5 minutes, until light and fluffy.
Beat in the eggs, one at a time, beating well after each egg.
Beat in the mashed bananas, then add the vanilla.
Take the mixer bowl off the stand and, using a large spoon, mix dry ingredients into wet mixture until just combined (don’t over mix; lumpy is okay).
Gently fold in the nuts (or chocolate chips) and coconut.
Pour the batter into the buttered loaf or bundt pan and bake for 45 to 60 minutes (check at 40 minutes), until nicely browned. A toothpick inserted into the center of the bread will come out clean, with just a few crumbs attached, when it is done. Banana bread is moister than most—Do not over bake.
Cool on a rack for 15 minutes before removing from the pan.