My Very Own Banana Bread

So here's the story behind this banana bread recipe:

I was having one heck of a sweet tooth, and as much as my stomach wanted sugary ice cream and chocolate sauce, my mind new better...and it directed me to making my very own banana bread recipe! I had 3 very ripe bananas I knew I had to use up within the next day or two... so it was time to get baking! I wanted a banana bread that tasted sweet and delicious (duh I had a nasty sweet tooth to get rid of!) but I also wanted the bread to be healthier, and I knew I wouldn't be adding any processed sugar...  
So I rummaged through our pantry, and came up with a recipe! Within the next week, after making it a few times, and using my husband and young son as taste testers (my husband is always brutally honest...which is good...I guess...) I tweaked some ingredients, and the third time making this recipe seemed to be the charm!!!  

This banana bread is amazingly moist thanks to the greek yogurt and applesauce, and it stays that way. It doesn't dry out on you after day 1.
It's also so deliciously sweet due to the maple syrup and honey, it's hard to believe there isn't any processed sugar in it! ...Oh and chocolate chips in banana bread is a must for me too by the way. 

So here you go:
p.s. I always use organic ingredients


Preheat oven to 350.

*Set aside chocolate chips (if you plan to use them) they are added last!*

In a medium sized bowl, combine all "dry" ingredients.
In another medium sized bowl, combine all "wet" ingredients, including the 1 stick of melted butter.

In each separate bowl, make sure you mix your ingredients well. You can use a whisk for the wet ingredients, but I just whip it up really good with a fork. Once you have the two separate bowls mixed up well, combine them into one larger bowl. Fold the batter until there are no clumps, and you have a nice, smooth batter.
There's no set way of doing this, in fact I'm not even sure it's necessary to separate the ingredients, it just so happened that it's the way I did it the first time, and every time there after, I've just made it the same!

If you choose to use chocolate chips, add them now!

After you have your chocolate chips stirred into your batter, pour the batter into a greased (I use coconut oil) bread pan.
The bread will not rise that much, so you can fill up your bread pan to about 3/4 the way full.
This recipe makes 1 nice, big loaf of bread.

Bake for 50 minutes at 350. 
Check the bread at 50 minutes by inserting a knife or toothpick- you want it to come out clean and not battery. Every time I make this bread it takes about 55 minutes until  it's done to perfection, but I always start checking it at 50 minutes.

Let the bread cool, and ENJOY!!!!!!

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