This gluten-free, naturally sweetened, moist and addicting banana bread won’t last long.
Some of my very first memories baking where when I was about 4 years old making banana bread with my grandmother. She woke me up every Sunday morning to join her in the kitchen. It’s been a favorite of mine ever since.
There are so many variations you can make when baking banana bread. I’ll probably continue to make changes and alterations every time I make this. As long as the essentials stay constant.
For example, there are several ways to change up the flour combination of this bread. I’ve tried many variations but this one is my favorite so far. I sometimes add walnuts, more chocolate, oats, or more cinnamon, it really just depends on how I’m feeling!
The most important thing to remember when eating banana bread is that it should always be eaten warm. Take the extra time to warm up a slice in a skillet with some butter or in the oven for a few minutes. It’s a must.
My Favorite Banana Bread
- MAKES: 1 LOAF
- TOTAL TIME: 1 HR 15 MIN
1 cup fine oat flour*
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup dark chocolate chips + more for topping
3 large, over ripe, bananas
1/4 cup + 2 tbs coconut oil, melted & cooled
1/4 cup maple syrup
1 egg, or flax egg
1 tsp vanilla
Preheat your oven to 350 and line a 8×8 loaf pan with parchment paper and lightly grease with coconut oil.
In a medium bowl, whisk dry ingredients together until well combined.
In a large bowl, mash bananas using a fork or a potato masher until only small chunks remain.
Stir in melted and cooled coconut oil, maple syrup, egg and vanilla and mix until combined.
In two batches, incorporate dry ingredients into the wet ingredients. Fold in 1/4 cup of the chocolate chips. Try not to over mix. The batter will thicken as your incorporate but that is okay.
Evenly pour mix into the prepared loaf pan and top with the remaining chocolate chips and other toppings of your choice, if desired.
Bake for at least 55 minuets or until the top is golden brown the inside is done. You can check with a toothpick, it won’t come out completely clean, but it shouldn’t be covered.
Allow bread to cool for a few minuets then remove from the pan, using the parchment paper as handles, and cool for an additional 20 minutes before slicing into the loaf and devouring it. Enjoy!
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