I pulled out my BH&G cookbook for the base recipe for banana bread, then put my spin on it. An acquaintance once asked if I bake without refined sugar, well this is the first way I can implement coconut sugar successfully without the kids noticing. It’s moist and has a tender crumb, exactly what good banana bread should be. While I can’t ingest nuts, I’m sure they would make a swell addition.
- 2 cups organic all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- scant 1/4 teaspoon fresh nutmeg
- scant 1/4 teaspoon ground cardamom
- 4 ripe bananas
- 2 eggs
- 1/2 cup butter, melted
- 1 1/3 cup coconut sugar
- 2 teaspoons vanilla
- 1/2 cup mini chocolate chips
Line a loaf pan with parchment paper. Preheat the oven to 375ºF.
Combine the dry ingredients, including the spices and stir with a whisk. Set aside.
Combine the wet ingredients in a separate bowl.
Pour the wet into the dry bowl. Stir and fold the mixture until the flour is incorporated. Do not over mix.
Pour the batter into the prepared loaf pan and bake for 35-55 minutes. A toothpick inserted in the middle should come out clean.
Immediately remove from the pan and paper to a cooling rack. Wrap leftovers in plastic, it should keep for up to 3 days at room temperature.