Ok, so here's the deal.

I'm giving you guys my most treasured recipe.

Bananabread.

Who doesn't love bananabread??!!

   Well this bananabread recipe is the one to knock your socks off! Seriously, a guy friend of mine almost ate the entire loaf when I brought it over to his house!

Now, this recipe does take quite a bit of time to make, but the results are worth it!

Like it as a breakfast food and not a dessert? Remove half of the sugar (I get rid of half and half of the brown and white leaving me with a quarter each) and some of the chocolate chips, and it's perfect for breakfast! It's perfect, not too sweet, nor is it a normal bread.

Instructions
1: Preheat oven to 350*F. Line 9x5x3-inch loaf pan with waxpaper (or you can spray pan with nonstick cooking spray)

2: Beat butter with electric mixer until light and fluffy. Add both sugars; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and mix until throughly blended.

3: Combine flour, baking soda, salt and baking powder in bowl. Add flour mixture to butter mixture, alternately with coconut milk. Add walnuts to batter, and mix well.

4: Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
Recipe
Ingredients
5 tabelspoons butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla
1 1/2 cups mashed banana (2 large ones will do)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut milk*** (heavy cream if you don't have coconut milk)
1/3 cup chopped walnuts (pecans will do)
However many chocolate chips you desire


Instructions for baking on the left.

However, if you decide to use coconut milk, after about 50 of that hour fifteen (or until the top is a nice brown), put tinfoil over the pan to bake the bottom more, as the insides will usually be underbaked at this point.

***The coconut milk doesn't leave any coconut flaver, but makes the bread more moist; keeping it soft for a few days longer than with the cream. And the coconut milk doesn't have nearly as many calories as the cream, so you can have this bread for breakfast.
 



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