I committed to bringing you more chocolate recipes in 2019 after realizing how popular my chocolate recipes were from 2018. This Chocolate Chip Banana Bread recipe that I’m sharing is similar to my Pumpkin Banana Bread except more banana and no pumpkin and I added chocolate chips.
For this recipe I used gluten free oat flour –one of my favorite flours to cook with. I like to grind my own oats in the food processor or Vitamix as it’s more affordable than buying oat flour. You just have to keep in mind that if you want 2 cups of oat flour you’ll likely need about 2 and 1/3 cups of dry oats. I find oat flour has a good consistency for being gluten free as it allows the bread to rise nicely and provides a great whole grain option.
- 1/2 cup of coconut oil
- 1/2 cup of coconut sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups of gluten free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe bananas
- 1 teaspoon of cinnamon
- Preheat Oven to 350 F and grease a 9X5 loaf pan.
- Start by melting the coconut oil in the micro and then letting it cool for a couple of minutes. Next mix the sugar and the oil together in a medium sized bowl. Then add eggs and vanilla. Mix in flour, baking soda, cinnamon, and salt.
- In a separate bowl, mash your bananas with a fork or masher. Fold the banana mixture into the bowl with the rest of the ingredients.
- Add to greased 9X5 loaf pan
- Top with dark chocolate chips
- Bake for 30 minutes in the center rack. After 30 minutes, turn the oven off and do not open it. Let it sit in the oven for 15 mins. Remove from oven and let it cool before serving
It’s important to not skip the last step of leaving the bread in the oven, it allows the bread to settle nicely.
I like to serve mine with some almond butter. It’s also great with peanut butter, making it a more well-balanced breakfast.
Enjoy!
Marisa
