crinkle-top roasted banana bread

• celkový čas: PREP 15 MINUTES COOK 1 H

Ingredience

¼ cup melted coconut oil, plus more for greasing

6 medium ripe bananas, unpeeled

¼ cup raw honey or pure maple syrup

2 large eggs

2 teaspoons pure vanilla extract

1½ cups whole-wheat pastry flour

1½ teaspoons baking soda

2 teaspoons fine pink Himalayan salt

1 cup semisweet or dark chocolate chunks or chips

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Pokyny

1. Preheat the oven to 350°F Grease a 9 x 5-inch loaf pan.

2. Line a baking sheet with parchment paper and arrange the bananas on it. Roast until the banana peels have blackened on top, 20 to 25 minutes. Remove from the oven and let cool slightly. Peel the bananas and mash them. You should have about 2 cups of roasted mashed banana.

3. In a medium bowl, stir together the mashed banana, coconut oil, honey, eggs, and vanilla to combine. Add the flour, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Transfer the batter to the prepared pan.

4. In a small bowl, stir together the sugar and cinnamon. Sprinkle the mixture evenly over the top of the batter.

5. Bake until the center of the banana bread is set and doesn't move when you shake the pan, about 1 hour. Let cool for at least 30 minutes before slicing. Store in an airtight container at room temperature for up to 5 days.