Super Moist Banana Bread

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A couple tips before you start baking:

the riper the bananas, the better

make sure your baking powder and baking soda are not expired. If they smell like paint, they need replacing

make sure your butter is room temp

Wet ingredients:

4 small ripe bananas or 3 large

1/2 cup coconut milk

Dry ingredients:

1 ½ cups flour

1 tsp baking powder

1 tsp baking soda

Assembly bowl:

1/2 cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1/2 - 2/3rd cup chocolate chips

1/2 - 2/3rd cup chopped walnuts

1 tsp flour for tossing in chocolate/walnuts

Mash the bananas and add the coconut milk, mix it in. Set aside. Mix together the flour, baking powder, and baking soda, set aside. In the assembly bowl, cream together the butter and sugar until smooth. Then switch to a whisk and add the egg and vanilla. Whisk very well until smooth. Alternately add the wet and dry ingredients, 1/3rd at a time and whisking after each addition. During this process, it is normal for the batter to appear curdled, it’ll come together in the end.

Coat the chocolate chips and walnuts in a tsp of flour, then add them to the batter and gently fold them in. Don’t over mix. Pour batter into a lightly greased bundt pan, and top with more chocolate chips and walnuts if preferred. Bake at 350 for about 40 mins or until a toothpick comes out clean, alternatively you could also bake in a loaf pan for about an hour.

Let it cool for 20 minutes before flipping the banana bread out of the pan or it might deflate/collapse. I also like to go around the edges with a knife in case any of the chocolate chips stuck to the edges.