You can never go wrong with having a loaf of banana bread in your house. Never. It is that perfect touch of something sweet for breakfast, as a snack or dessert. Plus, it is super simple to make! And incredibly convenient when you need to use some ripe bananas. This version was a bit of an experiment for me – I wanted a more unique version of the traditional, everyday banana bread that incorporated a mix of fun flavors and textures. I made a zucchini bread last summer (which I am hoping to make again once zucchini is in season) that I added dark chocolate too and it came out amazing! So, I decided that adding dark chocolate to this recipe was an absolute necessity. Additionally, I added in a touch of basil (there was a debate among those who tried it whether or not they could actually taste the basil) – so, just note that it is nothing overpowering but you do get a hint of it (in my opinion) and it’s a nice taste. Overall, it’s a really delicious treat and worth the try if you love the flavor of traditional banana breads, dark chocolate and basil. Hope you enjoy and happy baking! 🙂

Makes 1 Loaf (8 inches by 4 inches)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 325°F

8 Inch by 4 Inch Loaf Pan

Large Mixing Bowl

Mixing Spoon/Whisk

Dry Measuring Cups

Liquid Measuring Cup

Measuring Spoon

Ingredients:

Coconut Oil (*For Greasing Loaf Pan ~ Could Use Unsalted Butter as Well)

3 Bananas (2 Mashed; 1 Sliced Vertically for Topping)

1/2 Cup Coconut Palm Sugar (*Or Light Brown Sugar)

1 Large Egg

1/4 Cup Unsalted Butter, Melted (*Allow to Cool Slightly)

1 Teaspoon Pure Vanilla Extract

1 Cup All-Purpose Flour

1 Teaspoon Baking Powder

Few Pinches of Salt

1/4 Cup Fresh Basil Leaves (Packed)

1/2 Cup Dark Chocolate Chips

1/2 Cup Walnuts, Chopped

For Topping: Extra Basil Leaves, Extra Coconut Palm Sugar (*Or Brown Sugar), Powdered Sugar

Featured Artist:

Wooden Board by Brian Christopher, Creator of Bicyclette (based in Philadelphia, PA)

Instructions:

1. First, preheat the oven to  325°F.
2. Grease loaf pan with coconut oil (*or butter).
3. In large mixing bowl, combine 2 mashed bananas, coconut palm sugar, egg, melted unsalted butter and pure vanilla extract. Mix until well-combined.
4. Next, add in flour, baking powder, salt, basil leaves (torn into pieces), dark chocolate chips and chopped walnut pieces. Mix until everything is just combined.
5. Pour batter into greased pan and top with two large pieces of sliced banana and (if desired) a few whole basil leaves and extra coconut palm sugar (or brown sugar).
6. Bake for 45 minutes to 55 minutes until toothpick comes out clean/bread is firm.
7. Let rest for 10 minutes and top with powdered sugar if desired.
8. Enjoy! 🙂

*Can store at room temperature if eating within a few days. Otherwise, refrigerate.*