Chocolate Chip Banana Bread
Happy Friday! It’s been awhile since I’ve been on here! I missed it! I hope you guys are doing well. I’ve been in the middle of working on school/getting ready to switch this website over! I will still be sharing lots of recipes but I also want to share more nutrition information with you guys! I’m learning so much good stuff that I can’t help but want to share it with you guys. Anyway, I will keep you updated when I switch things over. The website name will be changing too so stay tuned for that!
Anyway, Let’s get to the recipe! Today, I’m sharing a recipe that I created last week! I was craving banana bread but I wanted to make it gluten and dairy-free and I successfully did it! I’m pretty happy with how it turned out. In fact, I ate the whole loaf in two days! haha
Here all of the ingredients!
One thing I would recommend is to make sure that your bananas are really ripe for this recipe. It helps make the bread really moist. I also like to use a hand mixer to blend my bananas together.
Yum! Even the batter is good! Another thing I would recommend is to place a piece of parchment paper in your loaf pan. It makes it so easy to get the bread out of the pan.
INGREDIENTS:
- 2 cups almond flour
- 1/2 cup oats
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 3 ripe bananas
- 3 eggs
- 1/4 cup almond milk
- 1/4 coconut oil (let it cool before you mix it with the other ingredients)
- 1 TB maple syrup
- 1/4 cup dairy-free chocolate chips (optional but recommended)
DIRECTIONS:
Preheat your oven to 350. Mix the flour (2 cups), oats (1/2 cup), coconut sugar (1/4 cup), baking powder (2 tsp), cinnamon (1 tsp), and sea salt (1/4 tsp) together. Then, mix in the rest of the ingredients.
Pour the batter into a loaf pan lined with parchment paper. Bake for 50-60 minutes or until a toothpick comes out clean. Let cool for 15-20 minutes before enjoying!
*This bread tastes even better the second day
Thank you for stopping by! I hope you have a great weekend. 🙂
