I don't consider myself a boastful person.
In fact I can be hard on myself sometimes. But the great thing about being in the kitchen is complete unadulterated FREEDOM!
You do what you want. You have the ability to create and imagine and EAT. Which is my personal favourite part.
One fateful Sunday while a fruit fly buzzed around my nose ever so annoyingly I came to the realization that the source of these wonderful little friends were some very ripe bananas.
And when life gives you bananas you make...?
Wait...that's not right is it. Oh yes...BANANA BREAD! The wheels were turning -- I wanted it to be healthy and simply. Something everyone can do with basic ingredients and not a lot of time or preparation.
This was one of those magical recipe experimentation where things just work out and this magical sort of warm bubbly feeling brews in my chest and I want to run out into the streets shaking people (happily, not angrily) yelling "WE MAAAADE IT GURRRRRL!"
I wrote the recipe -- headed to the kitchen -- made it --- waited...AND THEN. Fell in love so hard my heels swept up from underneath me and in moments my cheeks were smeared with warm melty chocolate chip goodness.
This beautiful and healthy banana bread is most definitely a recipe I am very excited and proud to share. I did made a Vegan Banana Bread recipe long ago, and that recipe worked out well enough....But this recipe is just absolute perfection. A beautiful high banana-bread-esque peak with a beautiful scent that fills the house with joy.
I could wax poetic about how warm, fluffy and moist this banana bread is. I could go on and on about how there is no refined sugars and it is gluten free made with whole grain oats and natural nut butter. And then I could how the warm moist exterior and slight crunch from the toppings make it textural heaven. I could. Blah blah blah.
Instead, just look at it:
Look upon it's beautiful banana bread lady lumps and know that this recipe is EASY (one bowl recipe, woop, woop!) and AMAZINGLY DELICIOUS. When photographing I was actually hoping a piece would fall off so I could eat it. That never happened so I ended up intentionally slicing up some pieces because I COULD NOT WAIT. This is everything banana bread has ever been and ever should be. Oh lawd.
The perfect banana bread for the health conscious (or unconscious?) and food lovers everywhere!
If pumpkin fatigue has you down this fall -- this banana bread will save the day. Perfect for breakfast, a snack or anytime!
Speaking of banana (which we are) the lovely Editor-in-Chief over at Well-Being Secrets has written the most comprehensive article on bananas and all of their benefits and uses over here. Honestly, the whole website is insanely informative if you are looking for anything regarding health and when she sent me the link my mind was blown! She goes into all the vitamins and nutritionals (bananas have copper, B6, potassium, manganese and more)! Amazing work, Helen! As if we needed any more excuses to eat this banana bread ;)
Easy Gluten Free Chocolate Chip Banana Bread
Yields 1 loaf (9 x 5 inch loaf pan)
Gluten Free, Refined Sugar Free, Vegan Option
Total Prep Time: 15 Minutes
Baking Time: 45 - 55 minutes
- 1 cup oat flour
- 1 cup all purpose gluten free flour (or regular flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup liquid sweetener (honey, maple syrup, brown rice syrup, agave, etc)
- 1 cup mashed banana (about 3 medium bananas, fully ripened)
- 1/2 cup natural peanut butter
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1 flax egg (2 tablespoons water, 1 tablespoon flax seed) or 1 large egg, lightly beaten
- 1/2 cup dark chocolate chips (plus extra for top of loaf)
- 2 tablespoons walnuts (optional, for topping)
- Preheat oven to 350 degrees
- Grease a loaf pan with coconut oil and set aside
- In a large bowl add all dry ingredients (including the chocolate chips!) and mix together
- Add in wet ingredients and stir until fully combined (you can also mix the wet ingredients in a separate bowl and then add them to the dry. This will give you better encorporation of all ingredients!)
- Pour into greased loaf pan and top with additional chocolate chips and if desired, walnuts
- Bake for 50 - 60 minutes or until top of loaf is slightly browned and springs to the touch
- If your bread is raw in the middle upon checking on it and the top is already browning cover your banana bread with aluminum foil and bake for 10 - 15 minutes longer
Baker's Note: Give the banana bread time to cook! Time will depend on your oven but after 40 or so minutes check on it to make sure all is well. The top should be golden and crackled slightly -- if you are unsure insert a toothpick in the centre and if it comes out clean -- you are done!
If loaf does not cook all the way through (still raw/uncooked in center) your oven temperature may be off, liquid in the recipe may be too much (over measured bananas/liquids) or pan may be overfull. To prevent these issues you may opt to cook mini loaves, cover the top of your loaf pan with foil if you notice the loaf is browning too fast and is raw in the center and by measuring everything carefully!
I will not lie to you -- I almost shed a tear over this bread. I was so sleep deprived but ecstatic over the new Fall weather arrival that I wanted to make something to celebrate.
And it was a good choice, don't you agree?
Of course you can leave out the chocolate chips (if you are a monster....just kidding) and add walnuts INTO the bread instead of on top.
Make it your own! Do what you will! Just make sure you share it. With me. And other people. But mostly me.
I know what you are thinking....why on earth would I need to share your own recipe with you Summer you crazy, crazy woman.
That's because this banana bread vanished within the same day and I don't have any more ripe bananas and we are friends and you got my back, jack!
I had to dig in right away. I just HAD TO! And I hope you do, too!