Chocolate Chip
Banana Bread
I grew up with the smell of banana bread in the mornings on the weekend. My mom loves it, and she also loves baking (wonder where I got it from). After figuring out my gut sensitivities, I have experimented with ways to make a banana bread that would sit well with me. Gluten and dairy tend to make me inflamed, so I avoided those in this recipe. Personally, I couldn't tell that this wasn't the "real deal."
I noticed I had a couple bananas rotting, and the moment struck. I'm glad it did because I can say I have finally perfected this banana bread recipe. I wanted to make due with the ingredients I had on hand, but realized I was out of flour. Pro tip- you can blend rolled oats in a blender to make an oat flour. Crisis averted; banana bread was made.
Ingredients
-2-3 bananas, mashed
-1/2 cup coconut oil, melted
-1 tsp vanilla
-2 eggs
-2 cups oat flour
-1 tsp baking powder
-1/3 cup coconut sugar
-1 cup chocolate chips (or more!)
Directions
1. Preheat your oven to 350 degrees. Line a bread pan with parchment paper or oil.
2. Using one bowl (for the whole recipe), add your mashed bananas, coconut oil, and vanilla. Whisk until combined, then add your eggs. Whisk again.
3. Mix in your dry ingredients- oat flour, baking powder, and coconut sugar.
4. Fold in your chocolate chips.
5. Pour mixture into bread pan. I like to top with additional chocolate chips once mixture has settled in the bread pan.
6. Bake for 35 minutes, or until a toothpick comes out smooth. Enjoy!!