Chocolate chip banana bread

original blog post:

p.s this will make some bombtastic French toast….




4-5 blackened very over ripe bananas

¾ cup coconut oil

1 ¼ cup brown sugar

½ teaspoon salt

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

2 cups flour

½ cup buttermilk

1 cup milk chocolate chips


Greedy Tips:


  • If the bananas are yellow any at all don’t use them, they need to be black. Let the bananas sit on the counter for about a week or two until they start to get really speckled. Usually the Jamaican bananas are getting dark after a week at room temp. At that point you put them on a plate and place them in the refrigerator for another 2 to three week that way they don’t rot. They continue to over ripe and blacken in the refrigerator. You can certainly use yellow bananas to make this, or skip the refrigeration stage but you won’t get that intense banana flavor.




  • Preheat the oven to 350 degrees
  • Wash and peel the blackened bananas
  • Place in a bowl and mash into a fine paste
  • In another bowl combine all the dry ingredients, flour, baking soda, nutmeg, cinnamon
  • In a mixer cream together the sugar coconut oil and salt
  • After 5 minutes add the eggs and vanilla
  • Once the egg is incorporated add the bananas
  • Add half the flour mixture and half the milk and mix until it comes together then add the remaining milk and flour and continue to mix until everything is combined and there are no flour streaks
  • Fold in the chocolate chips with a spatula or spoon
  • Pour mixture into a prepared baking dish and bake for an hour or until the tester comes out clean
  • remove from the oven allow it to cool slightly before removing it form the pan
  • serve warm or at room temp