Two Burgers & Buttermilk Banana Bread

I was in Dallas recently, and when in Dallas, one EATS.

 I snagged two blog-worthy burgers during my stay. One cheapy and one not so cheapy.

First, a cheeseburger at Texas' first IN-N-OUT!!! Total fast food splurge, but so worth it.

 Second, the Scottish Salmon Burger at The Porch. 

Salmon, Arugula, Avocado, House Made Pickles, Dill Aioli, Tomato & Caper Vinaigrette, on a House Made Whole Wheat Bun.

Life.Changing.

Ok, enough about delicious burgs. Let's talk about my insane banana bread that I made this weekend.

I had 3 nanners sitting on my counter this morning that had seen better days, but we all know that sad bananas = amazeballs banana bread.

 I also had buttermilk leftover from a cornbread that I made last week, and thank heavens I did, because it made this banana bread OFF THE CHARTS moist. I also added some dark chocolate chips, coconut, and cranberries to the batter. Best banana bread to date :)

I hope you had a fantastic, long weekend! You are loved!

Buttermilk Banana Bread

Ingredients:

• 3 small, ripe bananas - mashed
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup buttermilk
• 1 tsp vanilla extract
• 1 3/4 cup whole wheat flour
• 1 cup dark brown sugar, packed
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut
• 1/2 cup dark chocolate chips
• 1/2 cup dried cranberries

Directions:

1. Preheat oven to 325 degrees.
2. Butter and flour a medium-sized loaf pan.
3. In a large bowl, mix your wet ingredients together with a rubber spatula: bananas, eggs, vegetable oil, buttermilk, and vanilla.
4. In a separate bowl, mix your dry ingredients together with a fork until well blended: flour, sugar, cinnamon, baking powder, and salt.
5. Add dry ingredients to wet ingredients and mix until barely combined. Fold in coconut, dark chocolate chips, and dried cranberries.
6. Bake at 325 degrees for 1 hour, or until the middle of the loaf is set.
7. Let it cool completely before removing from pan.

ENJOY!