Chocolate Chip Banana Bread
Another banana bread recipe?? I know, I'm a little late to the party here, but finally caved and jumped on the quarantine-banana-bread-making bandwagon!
I have been LOVING using oat flour with recipes lately - it's cheap, it adds natural sweetness, and makes baked goods super fluffy! Soooo I decided to make a banana bread recipe using it!
I bet you have all of the ingredients to make this easy CHOCOLATE CHIP BANANA BREAD, or at least some substitutions!
So, let's get bakin'!
Here is what you need:
2 overripe bananas
Maple syrup: can substitute with honey or agave
Coconut oil (melted & cooled)
Almond butter: can substitute for any nut butter
Oat flour (oats blended up)
Coconut flour: or almond flour, or more oat flour
Ground flax seed: can omit if wanted!
First, preheat your oven to 350 degrees and grease your loaf tin with nonstick cooking spray (I used coconut oil spray).
In a large bowl, mash up your bananas. Add eggs to mashed bananas and whisk until fully mixed. Then, mix in maple syrup, melted coconut oil (make sure it is cooled before you mix in, as it can cook your eggs and nobody wants that!), almond butter, and vanilla extract.
In a separate medium-sized bowl, mix your dry ingredients together: oat flour, coconut flour, ground flax seed, cinnamon, salt, baking powder, and baking soda.
When dry ingredients are fully mixed, pour them into wet ingredients and mix well. Once batter is fully mixed (like the image above), fold in 1/4 cup of chocolate chips into batter.
Next, spread batter across loaf tin evenly and top with remaining chocolate chips - pressing lightly into batter.
Pop it in the oven for 30 minutes!
Once time is up and you kitchen smells heavenly, let it cool for an hour (I know, the hardest part, but you'll thank me later!). Remove from loaf tin and the edges of bread should be a light golden brown like the picture above!
Slice up into 12 slices and enjoy!!!
Store in an airtight container for 3 days in pantry or a week in the fridge!