A couple of years ago—after fighting with digestive issues that I couldn’t explain—I realized that I had a gluten/grain sensitivity. Not necessarily celiacs disease, but a major sensitivity to gluten and certain grains. I’m a stubborn ol’ thing, so I tortured myself for two years before almost completely eliminating gluten from my diet. I still haven’t completely eliminated gluten, but I’m about 90% gluten free!
As you can imagine, especially for a girl who likes sweets, I needed to find some amazing and tasty gluten free recipes that could get me through the moments I had a sweet craving.
Enter side-stage, chocolate chip banana bread.
Dear sweet baby Jesus, it is divine. But let me warn you that you’ll probably sit down and eat the whole loaf by yourself, so if you’re looking to lose weight, it’s not the thing to make!
This recipe is incredibly easy to make. No need to even whip out the stand mixer, you can make it by hand if you want!
Let’s get started on this amazing goodness…
- 2 overly ripe bananas
- 1/4 cup almond butter
- 2 eggs, farm fresh, room temperature
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon, optional
- 1/2 cup chocolate chips, dark chocolate works well
- Preheat oven to 350*
- Oil loaf pan with butter, ghee, or oil
- Mash bananas, combine with almond butter, eggs, vanilla extract until completely combined.
- Add coconut flour, baking soda, baking powder, salt, and cinnamon, until just combined (don't over mix!)
- Fold in chocolate chips.
- Pour batter in pan and smooth out evenly.
- Cook for 30-40 minutes or until center is done with tooth pick. Looks can be deceiving, so make sure you don't over cook it and check it with the toothpick, even if it still looks jiggly!
- Once done, take out and let cool in the pan for 5 minutes, then carefully remove from pan and place the loaf on a cooling rack.
- Once mostly cooled, cut into individual pieces and serve.
• Lasts for about 3 days, if you don't eat it all first!