Even though it has been super hot outside (like 100 degrees) and I told myself baking was not in my best interest, I knew that eating this banana bread was...SO this morning I put some extra fans in the kitchen and baked away. This banana bread is soooo good. I hope you like it too.
I believe that the quality of the ingredients is just as important as the recipe itself so I decided to let you in on my top choices below.
1/3 cup butter
(I like Kerrygold- Happy Grass-fed cows)
1/3 cup sugar
(I like Wholesome Evaporated Cane Sugar- Organic & Fair Trade)
(look into Pasture Raised- healthier & the chickens are happier)
3 tablespoons buttermilk
(Organic Valley for us)
1 teaspoon vanilla extract
(I like Frontier- organic & Fair Trade)
2 cups white rice flour (or brown)
(I used Arrowhead Mills Organic)
1 teaspoon baking powder
(I use Rumford- aluminum free & non-gmo)
1/2 teaspoon baking soda
(I used Bob's Red Mill)
1/2 teaspoon salt
(Celtic Sea Salt is the best)
(the more brown spots the better)
1/3 cup chocolate chips
(Fair Trade chocolate just tastes sweeter)
Preheat oven to 350 degrees. In a large bowl, mix the sugar and butter until creamy. Beat in the eggs, stir in the buttermilk, and add the vanilla extract and chocolate chips. Mix well.
Next add the flour, baking powder, baking soda, and salt. Lastly mash in the two bananas.
Spoon the mixture into greased loaf pan. (I choose glass because many loaf pans are coated with Teflon or other chemicals). Bake in preheated oven about 45-50 minutes. Check by inserting a toothpick. When it comes back clean, you are golden...or your banana bread is anyway. Cool, remove from loaf dish and...