It’s offically Fall! In my opinion, it’s the best time of year. Warm baked goods, pies, bread, apple recipes, and sweaters. What’s not to love? We had a weekend of apple pie baking.. The reason those aren’t featured on here is simply because of one thing, the pies were nowhere near gluten-free. This week I will be featuring many of my apple and pumpkin recipes on my instagram. You can also find them in the search engine on the site! There will be new recipes up next week as well. Autumn is my favorite time to blog, so stay tuned for those.
This chocolate chip banana bread is perfect for cool fall days. The kids devoured this one. Feel free to experiment using different sweeteners. I used coconut sugar in this batch, but you can also try maple syrup, honey, xylitol, or monkfruit. Let me know how it goes!
Chocolate Chip Banana Bread
Serves 8-12
(Paleo, dairy-free)
Ingredients:
- 3 very ripe bananas (the riper the better)
- 5 large eggs, at room temperature
- 2 tbsp. maple syrup, honey, xylitol, or monkfruit
- 2 tablespoons olive or coconut oil
- 1 teaspoon pure vanilla extract
- 3/4 cup coconut flour
- 1 1/2 teaspoon pumpkin pie spice or cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
Process:
1. Preheat oven to 350 °
2. Grease and flour a standard loaf pan with olive oil and coocnut flour. Set aside.
3. In a stand mixer, add eggs, olive oil, sweetener and vanilla extract. Beat until smooth.
4. In a medium bowl, sift together coocnut flour, baking soda, sea salt, and spices.
5. Slowly add dry mixture to wet mixture and mix until well-combined. Fold in chocolate chips.
6. Pour batter into the loaf pan. Bake for 30-35 minutes.
7. Let cool for 30 minutes.
*You can store this bread in the freezer for 6 months, or enjoy within 3-5 days.
