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chocolate banana buttermilk bread

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~chocolate banana buttermilk bread~

I call this houdini batter~~the better batter than can become just about anything you want it to be.  Need brownies?  Well, then put this batter in a square or rectangular baking pan.  Need a bundt cake?  Pull out the bundt pan and bake it. In the mood for muffins?  How ’bout going rustic and using a cast iron skillet! Presto, you got the batter right here!  The big thing you’ll have to do is adjust your baking time depending upon your pan~~here’s a guide that can give some help!  Click here~~

If you’re serving this to others, imagine the possibilities for garnishing, styling and plating it!  How about some chocolate ganache with chopped fresh mint? Whipped cream, ice cream, plain yogurt with a drizzle of honey, fresh berries, bananas, sprinkles of coconut, a slather of cream cheese on a slice, mascarpone~~just let your dreams float and imagination soar!
Makes:  2 loaves
Preheat oven to 350
What you need:
4 very ripe bananas smashed
2 tsp vanilla
3 beaten eggs
¾ cup coconut oil (if your coconut oil is in solid form, put in the microwave on high for a few seconds to change to fluid oil)
½ cup buttermilk
2 cups self-rising flour
1 tsp baking powder
½ tsp sea salt
½ cup unsweetened cocoa
2 tbl instant espresso coffee (optional)
½ cup sugar
¾ cups chocolate chip chunks
2/3 cups chopped walnuts (optional)
~chocolate banana buttermilk bread~
What you do: 

You’ll need two mixing bowls.  Combine the bananas, vanilla, eggs, oil, and buttermilk in one and blend well.

Combine the flour, baking powder, salt, cocoa, coffee, and sugar in another mixing bowl and blend well.  Incorporate the dry ingredients into the wet and beat well for a couple of minutes.

Fold in the chocolate chips and walnuts (optional).  Pour into two greased and lightly dusted with flour bread pans.  Bake in a preheated 350 oven about 40-45 minutes or until a toothpick comes out basically clean.

Remove and let cool on a rack.
~chocolate banana buttermilk bread~
©alice d’antoni phillips   www.allyskitchen.com

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  1. I tried this today, but I experienced 2 problems- the coconut oil solidified & I had a very hard time combining the ingredients. Also the cake was too bland & not sweet at all. I was wondering if I could use butter or canola oil next time & maybe add more sugar? It did however have a good texture. Thanks

    1. Hi, Norma! Thanks for sharing those challenges w/me…most certainly you could sub canola oil…I think that would work fine. If I buy coconut oil that is solid, I microwave to change from solid to fluid oil…I’ll make note of that in the recipe! And, for sure, if you want it sweeter, then add more sugar. Let me know how it fares for you, luv! Thanks for checking in w/me! xo ~ally

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