Banana Bread :: {with coconut oil + dark chocolate}

Years ago, when making banana bread for the first time, I was shocked at the amount of sugar going into a 'healthy bread'. I am convinced this famous quick bread (that is oh-so-good on these cool fall mornings) does not need that much added sweets. After several attempts, I came up with this version using organic expeller-pressed coconut oil, honey, and dark chocolate. The secret is using very ripe bananas to get the max amount of natural fructose sweetness. I had to hurry and take these photos; there wasn't a slice left!

3 to 4 ripe bananas

1/4 cup organic expeller-pressed coconut oil--melted

4 T. shaken buttermilk

1/2 c. honey

1 1/2 cups flour--can use whole wheat

1/4 teaspoon salt

1 egg, beaten

1/2 tsp. pure almond extract

1 tsp. pure vanilla extract

1 teaspoon baking soda

1/2 c. (more or less) dark chocolate chips--I used 60% cacao bittersweet

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 45 to 50 minutes. Slice and serve.

(almost) everything you need