I had a couple of bananas on their last day of survival before making it to the trash. Spotted brown and slightly softened, the only way to enjoy these babies were in a bread. I’ve been stuck home treating an asthmatic child and haven’t made it to the grocery store in 3 days! Thankfully, this banana bread recipe is quite simple and I already had everything I needed in the fridge and pantry. Whew! The secret to keeping this banana bread super moist is the incorporation of cream cheese. If you are lactose intolerant or just cutting dairy out of your diet, it’s not problem, you can just increase the use of coconut oil or replace the cream cheese with applesauce and it will still turn out deliciously moist.
- 2 ripened bananas (mashed)
- 2 eggs
- 4 oz (half) cream cheese, softened
- 2 cups sprouted whole wheat flour (almond flour also works)
- 1 cup agave nectar (or organic cane sugar)
- 1 tsp baking powder
- 1/4 cup organic coconut oil
- 1/4 cup softened grass fed butter (I like Kerrygold unsalted)
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup chopped dark chocolate with almond bark
- optional 1/4 cup ground flaxseed
Preheat oven to 350° Beat butter and cream cheese at medium speed with an electric mixer or vigorously by hand until creamy. Gradually add agave syrup (or sugar), beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in bananas and vanilla. Combine flour with wet mixture. Fold in chopped dark chocolate bits. Spoon batter into buttered 8- x 4-inch loaf pan. Bake at 350° for 45 min to 1 hour or until a toothpick inserted in center comes out clean and sides pull away from pan. You can also shield with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pan on wire racks 10 minutes. Remove from pan, and cool 30 minutes before slicing. Enjoy!