Wet Ingredients for Bread:
- 670g (after peeled) very ripe/overripe bananas (about 5 large bananas)
- 80ml (1/3 cup) liquid (not solidified) coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients for Bread:
- 230g (1 ¾ cup) all purpose (spelt) flour
- 85g (½ cup) coconut sugar
- 1 tablespoon chia seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
To Fold Into Batter:
- 120g (¾ cup) refined sugar-free dark chocolate morsels or chocolate bar, chopped roughly
- 2 tablespoons chopped walnuts
- 1 tablespoon cacao nibs
Preheat the oven to 175°C (350°F) and brush a (banana) bread pan with some oil.
In a large mixing bowl, mash the peeled bananas using a potato masher and/or fork. It should be completely mashed, but still on the chunkier side. I do not recommend using a blender or food processor because the chunky banana mash offers a superior end texture in my opinion. Add the liquid coconut oil and vanilla extract and use a spatula to combine the ingredients.
In a medium sized mixing bowl, add the flour, coconut sugar, chia seeds, baking powder, baking soda, and salt and whisk to combine.
Transfer the dry mixture into the wet mixture, and using a whisk or spatula, combine the wet and dry ingredients. Do not over-mix the dough; you should mix just enough to combine the ingredients so that they are fully incorporated into each other.
Using a spatula, fold the chocolate into the mixture.
Pour the banana bread batter into the oiled pan and add toppings of choice (optional). Then transfer the pan into the center rack of preheated oven, and bake for 55 minutes to 1 hour. After the 55-minute mark, I recommend pricking a toothpick into the center of the cake to see if it comes out clean. If it does, it is ready to come out of the oven. If not, bake for another 5 minutes.
Remove the pan from the oven and allow it to cool down for about 10 minutes. Then remove the banana bread from the pan and allow it to cool further for at least 15 more minutes before slicing and serving.
• I believe it is essential to use very ripe bananas; ripe to the point where the peel has blackened almost entirely and you can almost smell a faint alcoholic smell. Not only does this mean that the bananas will be sweeter, but also that they will lend to a moister texture.
• To ripen unripe bananas faster, I always place them in a paper bag, sometimes even with a fruit (like avocado) and wait a couple of days. If your bananas are ripe and ready to use, but you do not wish to or are unable to use them right away, they can always be refrigerated for a few days longer, or frozen. However, I have never tried using frozen bananas for banana bread and cannot speak for that.
• The amount of chocolate used in a sweet baked good (such as banana bread, cake, or cookies) will affect the end texture. I recommend using the full amount of chocolate as written in this recipe if you enjoy moist banana bread.