Chocolate chunk banana bread

So if you didn’t know, in a past life I used to manage a sweet little Inn up here in Minturn, CO. A log hewn home built in 1915 that was once a boarding house for railroad workers and wayward travelers turned quaint & cozy bed & breakfast! It had 9 rooms, all tastefully themed according to important landmarks and correspondences to the area. Columbine, our gorgeous state flower; Camp Hale, now a National Monument just a short scenic drive from the Inn; The Angler, for our world class fly-fishing just steps out the front door.

I managed the Inn for four years, doing everything from reservations, to happy hour check-in, preparing our gorgeous spread of Italian meats & cheeses, fresh baked pastries, fresh espresso, local granola, and homemade quiches and breads baked daily! I got to be a host for on average 18 people per day during our peak seasons, which only took a break in May during ‘mud-season’. It was a time in my life I will treasure forever.

My quiche and banana bread were always the things that people went back for seconds on. It’s that good. Pair with a cup of hot coffee or tea, and YUM you’ve got yourself a little slice of heaven.

I got to meet, host, and become friends with guests from all over the world. Different cultures, backrounds, & languages. And despite their differences the breakfast table in the morning bred nothing but connection. And this banana bread was a part of it. I swear there is some special kind of magic in homemade baked goods.

Try this recipe and let me know what you think, I hope it brings you a little simple homemade magic too :)

• 1/3 c melted coconut oil

• 1/2 c honey or maple syrup (I do 1/4 c honey - 1/4 c maple!)

• 1 c mashed banana - make sure your bananas are SUPER RIPE, with lots of brown spots, it makes all the difference, trust me

• 2 eggs

• 1/4 c whole milk or half & half (can use plant based here too, but try a heavier plant based substitute if so. Almond milk doesn’t give the same moisture)

• 1 tsp baking soda

• 1 tsp vanilla extract

• 1/2 tsp salt

• a dash of each of cinnamon & nutmeg, I just eyeball here! Depends how much warm spice you want to your bread! Around the winter holidays I add a bit more for more of a spiced banana bread! Play around with other spices too! There’s a kitchen witch in there somewhere I just know it! Trust yourself!

• 1 3/4 c whole wheat flour (can substitute gluten free)

INSTRUCTIONS:

1. Preheat oven to 325. My old 1950’s GE oven cooks better at 350, so the first time you make this, watch the bread to make sure you don’t overcook! You may need to adjust the temp or time in the oven!

2. Whisk the oil & honey together in a mixing bowl until well combined

3. Add mashed bananas, mix

4. Add eggs & vanilla extract, mix

5. Add dry ingredients, baking soda, salt, cinnamon & nutmeg, mix

6. Slowly add in flour and mix until combined. No need to over mix! Some lumps are okay.

7. Mix in chocolate chunks, eyeball it here… is too much chocolate even a thing?

8. Grease a metal bread pan with coconut oil. I just take a chunk in my fingers and rub it in, the spray coconut oil works well too.

9. Pour in batter, place pan on middle rack in the oven, cook for 45-55 minutes or until a toothpick comes out slightly clean. (I like to take mine out slightly before it’s done to get a gooey moist bread, cover with foil and let sit overnight for the best moisture level! It’s hard to do….)

Slather on a hefty pad of organic grass-fed butter and share with your friends :)

Makes the best on the go breakfast, or late night snack!

Let me know how you like this recipe! And please tag me on Instagram @the_beldenwitch with your gorgeous bread! I love to see you enjoying my concoctions!