- 2 really over ripe bananas
- 1 1/2 cups organic maple syrup
- 1 t vanilla
- 1/2 cup buttermilk
- 1/2 cup coconut oil
- 1 1/2 c walnuts (chopped into large chunks)
- 3/4 of a large dark (Belgian) chocolate bar broken into pieces (I got mine at Trader Joes)
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Preheat oven to 350.
- Prepare a loaf pan, I use coconut oil instead of butter and sprinkle with flour.
- Pour baking soda into buttermilk. Set aside.
- In a bowl with electric mixer -mix together coconut oil and maple syrup.
- Add the eggs and mix well.
- Add salt, ginger, nutmeg, cinnamon, and flour, mix.
- Add butter milk and vanilla and beat.
- Mix in banana and walnuts.
- Pour into prepared pan.
- Bake 1 hour or until toothpick comes out clean.
Once again – the recipe was so good, I just had to share.
Buttermilk is not something I keep in the house. But I do keep a powdered buttermilk by Saco that you can get at the grocery store. You simply mix the powder with milk and it turns to buttermilk.
My bananas were totally black on the outside but I was determined to not throw them away. Not sure if they made the difference, but it really was the best banana bread ever!
It will seem like it should be thicker (probably because I used maple syrup instead of sugar) but it turns out just fine.
I love the crunch of nuts in my baked products (I love nuts) so I always chop them into large pieces.
I think the spices also helped with the flavors. You can adjust them if you’d like more or less.
The chocolate bar was just one I happened to have in the house. You could use chocolate chips.
I always try to use everything organic. The bananas were not organic. They don’t need to be.
This is my new go to recipe for Banana Nut Bread. I hope you like it as much as I did.