In this time of lock down and staying in, everyone is turning to what makes them feel safe and comfortable, whether that be Netflixing, working out, or in many cases, cooking and baking! And while I personally am trying to squeeze in workouts for my sanity, having baked goods around the house negates all of that effort in one sitting. I am famous for my Banana Bread and while I want to give credit where it is due, it is an adaptation on Bon Appetit’s Best Banana Bread with some healthy substitutions (at least that’s what I tell myself on my 2nd slice.). I have not ventured to substitute gluten free flour, but I think that it would be an easy switch if you want to try, and please let me know how it comes out!

1 ½ cups all-purpose flour
1 ¼ teaspoon baking soda
¾ teaspoon kosher salt (or whatever you have around the house)
1 cup of brown sugar (not packed and I usually skimp on the full cup as well)
1/3 cup Greek yogurt (I usually use plain, but whatever you have will suffice, just more fun flavors, right?)
¼ cup coconut oil, room temp
2 eggs, room temp if possible
4 large, very ripe bananas
A handful of chocolate chips (optional)
Nuts if you want (I have a hate relationship with nuts in cakes and breads, so I won’t touch them)

Preheat the oven to 350 and line a loaf pan with parchment paper. Mix the dry ingredients in one bowl, set aside. Mix the coconut oil, brown sugar and yogurt in another until fluffy. Add in the eggs and beat until smooth. Add in the flour mixture a half at a time until incorporated. Set aside. The next step is my favorite for the kids, have them mash those bananas to pulp with their hands, that’s how the love gets into the bread! Add those into the mixture, beat until smooth. Finally, stir in the chocolate chips and pour it all into your lined pan. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool in pan for 15-20 minutes or spoon it out for a delicious cakey and gooey treat. Enjoy!

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