Mix Dry: Combine dry ingredients together in a medium bowl and set aside.
Mix Wet: Mash 3 medium bananas in a large bowl until there are little to no lumps. Then, all all of the wet ingredients minus the coconut oil. Whisk to combine.
Combine: Slowly add the dry ingredients to the wet and mix to combine.
Add Coconut Oil: Finally, add melted coconut oil and mix one more time.
Bake: Transfer batter into a standard-size bread loaf and bake at 350ºF for 45-50 minutes.
make chocolate banana muffins instead!
Would you rather make chocolate banana muffins instead? Here some easy direction on how to use this batter to make muffins instead.
Line a muffin tin with muffin liners and spray them with cooking spray.
Make the batter as directed in the recipe card.
Fill each muffin well about 3/4 of the way full. You should get around 12 muffins.
Bake at 350ºF for around 18-23 minutes or until the centers are fully cooked.
PS: check out our healthy chocolate muffins.
Chocolate Banana Bread Tips
The bananas matter: The riper the banana, the sweeter. They are also easier to mash. One thing we’ve learned is that if you don’t mash your bananas enough, they will sink to the bottom, so just make sure you get in there and mash them well.
The pan you use matters, too! There is no wrong answer, but if you use a metal loaf pan, it distributes the heat more evenly, where there is more of a chance of uneven cooking in a ceramic pan.
Add the coconut oil last: I know I mentioned this once before, but it’s the best tip I ever received. Make sure that you add the coconut oil last so that it doesn’t firm up when it mixes with the other cold, wet ingredients.
Don’t over cook: Make sure to keep an eye on the center of your loaf. If you overcook your bread, it will end up tough and crumbly.
Chocolate Banana Bread Variations
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