There is something about fall that really makes me feel like baking. The warmth of the oven. The delicious smells. It’s all so cozy and inviting. Bananas are a staple in my house and it makes me so happy when we have a few spare ripe ones I can bake with. I wanted a baked good I could give to my kids or pack in their lunches that wasn’t full of added sugars, but still tasted good. This chocolate banana bread was a hit. In fact, the only added sugar in this recipe is a few dark chocolate chips, which I simply put in there to make the banana bread a little more exciting. The chocolate chips are completely optional and you can omit them if you wish, although I do love the touch of sweetness they add to the bread.
The chocolate banana bread is gluten-free. Plant based dishes are what feel like home for me so the vast majority of what I share is vegan, however this recipe does contain 2 eggs. Occasionally I will use eggs from a trusted source. What I believe is more important than trying to fit into any box or label is what I like to call intuitive eating. Your own intuition is your best guide for what you should eat, and that may change from day to day or month to month. I encourage you to explore trusting yourself above all else in your food choices. I have not tried a flax egg version yet to make the bread vegan, but if you do please let me know how it turns out.
Chocolate Banana Bread
Yields: 12 servings
Ingredients:
- 3 ripe bananas
- 2 eggs
- ¼ cup avocado oil
- 1 Tbsp. peanut butter
- 2 tsp. pure vanilla extract
- ¾ cup brown rice flour
- ⅓ cup coconut flour
- ½ cup raw cocoa powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- ¼ cup + 12 dark chocolate chips (optional)
Directions:
- Preheat oven to 350 degrees F.
- Lightly grease a muffin pan or bar pan.
- In a large bowl mash bananas thoroughly. Add eggs, avocado oil, peanut butter, and vanilla extract. Stir until well combined.
- In a medium bowl sift together dry ingredients – brown rice flour, coconut flour, cocoa powder, baking soda, and sea salt using a whisk.
- Add dry ingredients to wet ingredients and stir until well combined.
- Stir in ¼ cup chocolate chips if desired for added sweetness.
- Divide batter evenly among 12 muffin cups or bars.
- Optional – place remaining 12 chocolate chips, 1 on the center of each muffin or bar.
- Bake for approximately 12 – 14 minutes until an inserted toothpick comes out mostly clean.
Happy baking my lovely friends! Enjoy your day.
“Everyone must take time to sit and watch the leaves turn.” ~ Elizabeth Lawrence
Sending you warm wishes and lots of love,
Wendy Irene
