When I was a little girl, I would avoid eating the bananas my mom kept in the house. I’d let them get brown and freckled in anticipation of what would naturally happen next.
She would make banana bread. Unfortunately, at some point, she caught on.
One look at this loaf and I think even a serious banana lover would think twice before eating one.
Still not sure? This version is studded with buttery pears and chocolate chunks. If you have more restraint than we do, I think this would make a lovely gift. Offer some banana bread to your neighbors, the hostess of your Christmas party or family. No one will be disappointed.
Makes one loaf
1 c. diced and peeled Anjou pears
1 tbsp. unsalted butter
2/3 c. brown sugar
1/4 c. coconut oil, melted
1 c mashed ripe bananas (about 2 or 3)
1/2 c. sour cream
1 tsp. vanilla
1 c. white flour
1/2 c. wheat flour
1 tsp. baking soda
1/4 tsp. and a pinch of salt, separated
2 oz. bittersweet chocolate at least 60% cacao, chopped
Preheat the oven to 350 F. Spray a loaf pan.
In a skillet, melt the butter over medium heat. Then, add the pear, along with a pinch of salt. Cook for about 5 minutes, or until tender. Set aside.
In a separate bowl, whisk together the flours, baking soda and 1/4 tsp. of salt. Set aside.
Now, in the bowl of a mixer, beat the sugar and coconut oil. Then, add the eggs, bananas, sour cream and vanilla. Mix until combined. Slowly, stir in the dry ingredients, scraping as you go. Now, add in the chocolate and pears. Stir to combine.
Pour into the prepared pan and spread out evenly. Add to the oven and bake for 50 to 60 minutes. It should be golden and cooked through. Let cool and serve.