#cookingwithbruceandmark #gochujang #bakingrecipe #bananabread ½ cup (100 grams) granulated white or caster sugar ¼ cup (55 grams) packed dark brown sugar ¼ cup (56 grams) coconut oil ¼ cup (60 grams) gochujang 2 large ripe bananas 2 large eggs 1 teaspoon (5 milliters) vanilla extract 1¾ cups (240 grams) all-purpose or plain flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt 1 cup (120 grams) shelled walnut pieces ½ cup (120 grams) mini semi-sweet chocolate chips   1. Heat the oven to 350F/175C (no convection or fan). 2. Line a 9 x 5-inch (23 x 13-centimeter) with parchment paper or spray it with baking spray. 3. Dump the sugars, coconut oil, and gochujang in a food processor, cover, and process until smooth. 4. Add the bananas, eggs, and vanilla; cover and process until smooth. 5. Scrape down the inside of the canister as needed. 6. Add the flour, baking powder, baking soda, and salt. Cover and pulse just until combined. 7. Add the walnuts and pulse to mix in and chop a bit. 8. Uncover, remove the blade, and fold in the chocolate chips. 9. Pour and spread into the prepared loaf pan. 10. Bake until a toothpick comes out clean, about 45 minutes. 11. Cool for at least 10 minutes before slicing.