Description
A moist and flavorful banana bread perfect for breakfast or dessert, enriched with chocolate chips and sweetened with coconut sugar.
Ingredients
- 4 large very ripe bananas, mashed (about 1 1/2 cups)
- 2 large eggs
- 1/4 cup butter, melted and cooled
- 2 tsp pure vanilla extract
- 1 2/3 cups gluten-free all-purpose flour blend
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon (optional)
- 2/3 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9″ x 5″ loaf pan with parchment paper.
- Mash the bananas until mostly smooth, measuring about 1 1/2 cups.
- Whisk in the eggs, melted butter, and vanilla extract until well combined.
- In a separate bowl, mix the gluten-free flour, coconut sugar, baking soda, sea salt, and cinnamon, if using.
- Pour the dry ingredients into the wet mixture and stir gently until just combined.
- Fold in chocolate chips, reserving a few for topping.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips on top.
- Bake for 50–60 minutes, until golden brown and a toothpick comes out clean.
- Let cool in the pan for 5–10 minutes before transferring to a wire rack to cool for about 30 minutes.
Notes
Enjoy warm with butter or cream cheese. Can be stored at room temperature for up to three days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American