Look, I know that the last dessert recipe I posted was also banana based, but what can I say, bananas are awesome. As the title suggests, this is courtesy of my sister Sophie. She doesn’t like to cook as much as I do but when it comes to baking she is top of the class. This recipe has been in the family for a long time, it was originally my mom’s recipe. It lives in her recipe “book”, a small black three ring binder with an assortment of printed and handwritten recipes. This particular recipe is handwritten on a lined piece of paper, with just enough smudges that it always makes you doubt exactly what you’re supposed to do.

My sister took my mom’s family recipe and threw the kitchen sink at it. Her end goal was to make a delicious banana bread without adding in any sugar (of course there is still chocolate). She sent me the recipe, and since then I have made it twice, only with tiny modifications. It makes a great mid morning treat or post dinner snack. One quick note, I make this recipe with a food processor, but it can absolutely be made without one. You can use a hand mixer and grate your zucchini if you prefer.  I hope you enjoy it as much as I do!

Active time: 15 minutes

Cook time: 40 minutes

Ingredients:

• 3 large or 4 small bananas (very ripe)
• 1 stick butter at room temperature (113g)
• 2 eggs and 1 extra yolk
• 2 tsp vanilla
• 2 small zucchinis (or 1 large)
• 1 cup flour
• ¾ cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 200g dark chocolate chips
• 80g white chocolate chips
• 55g unsweetened shredded coconut
• 1 tbsp chia seeds
• 60g sliced almonds
• ~¼ cup unsweetened almond milk 

Directions:

1. Preheat the oven to 375F. Add the bananas and the butter to a food processor with the blade attachment in. Process until smooth; then add in the eggs, the extra yolk, the vanilla and process until well integrated.
2. Remove the blade from the food processor and add in the grater attachment. Grate the zucchini into the banana mixture and transfer everything into a large mixing bowl. Add in the vanilla, both flours, baking powder, baking soda, salt and combine.
3. Now mix in both chocolate chips, the coconut, chia seeds and the almonds. Adjust the batter based on its thickness. Add in almond milk until it is still thick, but not difficult to mix; typically I add about 3 tbsps of almond milk.
4. Pour the batter into two well greased loaf pans and bake for 35-40 minutes. Begin checking on the loaves after about 30 minutes. To determine if ready poke the banana bread; if it feels spongy and perks back up then they are done. Let briefly cool before digging in, enjoy!