1 cup red fife whole grain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter or vegan butter, at room temperature
1/2 cup sugar or coconut sugar
2 very ripe bananas, mashed
1 teaspoon pure vanilla extract
2 tablespoons 2% milk or unsweetened almond milk
1 teaspoon baking soda
1/2 cup milk chocolate chips
1.) Preheat oven to 350. Grease and lightly flour an 8 by 4 inch loaf pan (or line the greased pan with parchment paper)
2.) In a medium bowl, whisk together the red fife whole grain flour, baking powder, and salt. Set aside.
3.) In a large bowl, using an electric mixer (or a stand mixer fitted with the paddle attachment), beat the butter with the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat for 1 minute more, scraping down the sides of the bowl as needed. Add the bananas and the vanilla and beat again until fully incorporated.
4.) In a small saucepan or in the microwave heat the milk until it starts to bubble. Add the baking soda to the milk. (Caution: it will foam and expand, so make sure your saucepan or bowl can accommodate the extra volume!) Add this to the batter along with the flour mixture and beat for another minute or until just combined, scraping the sides of the bowl as needed. Fold in the chocolate chips.
5) Scrape the batter into the loaf pan, smooth the top with a rubber spatula or a large spoon, and bake until a toothpick inserted into the center comes out clean, 20 to 40 minutes. Let cool in the pan on a rack for 10 minutes before turning the cake out of the pan. Let cool completely before slicing. Store, covered, at room temperature for up to 3 days or in the freezer for up to 1 month.
Recipe used from Fraiche Food: Full Hearts cookbook by Jillian Harris and Tori Wesszer