For classic, boring banana bread, substitute white flour for whole wheat, use a neutral vegetable oil, and remove the “mix-ins”.

Ingredients

2 eggs

1/3 cup white sugar

1/3 cup brown sugar

1 cup whole wheat flour

2/3 cup white flour

1 teaspoon baking soda

¼ teaspoon cinnamon

½ teaspoon sea salt

½ cup olive oil

3 very ripe bananas, mashed

1 teaspoon vanilla

½ cup shredded coconut

½ cup chopped walnuts

2/3 cup dark chocolate, chopped (I used 90%, but anything above 65% is delicious as well).

Coarse grained sea salt

Instructions:

Step 1. Preheat oven to 350 degrees F. Grease a loaf pan with olive oil.

Step 2. Combine eggs and white sugar in the bowl of a kitchen aid. Using the whisk attachment, mix on medium high speed for 7-10 minutes until pale yellow, fluffy, and ribbon-y.

Step 3. Meanwhile on a cookie sheet, toast coconut and walnuts in the preheating oven for about 5 minutes. When lightly golden, remove and let cool.

Step 4. Combine flours, baking soda, brown sugar, cinnamon, and salt in a medium-sized bowl.

Step 5. Add mashed bananas, oil, and vanilla to the egg mixture. Mix briefly. Add flour mixture ½ cup at a time and stir just until combined.

Step 6. Stir in coconut, walnuts, and chocolate. Dump batter into the loaf pan and bake in preheated oven for 45-60 minutes until a toothpick inserted comes out with moist crumbs but not raw batter. Remove from oven.

Step 7. Let cool for at least 30 minutes. Carefully remove from pan, slice, and serve warm! Leftovers keep well in Tupperware for 4 days, and can also be frozen and defrosted at a later time.