Just before getting in line at TJ’s this afternoon, Andrew and I realized we hadn’t picked up any “treats” for the week – something to grab in those moments where you’re suddenly desperate for something sweet, like right around 3pm and then sometimes (usually) after dinner around 9pm.
Jam bars? Had those last week, still detoxing. Dark chocolate covered raisins? Moving in the right direction, but still not right. Something homemade, but easy, and on the healthier side. What about… Banana bread? With chocolate chips. And hold the gluten. (Nailed it.)
GF Chocolate Chip Banana Bread
(Just in case: c = cup, t = teaspoon, T = tablespoon)
2 ripe bananas (mine could have been riper), mashed
3/4 c almond meal
1/4 c coconut flour
1/4 t baking soda
1/2 t salt
2 T olive oil
1/4 c maple syrup
1/2 c chocolate chips (I used dark)
1. Preheat your oven to 350 degrees.
2. Mix all the dry ingredients together.
3. Do the same with the wet ingredients.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Grease a loaf pan (or line with parchment paper). Pour the mixture into loaf pan and bake 40 minutes or until a toothpick comes out clean and the top is golden brown.
6. Let cool completely before slicing. The texture and overall flavor of this bread improves greatly over time.
*Store covered at room temperature for a few days or freeze immediately.
Note: You could easily get away with less syrup in this recipe, especially if your bananas are extra ripe.
Try toasting a piece of this bread and spreading some sunflower seed butter on top. Or crumble it into some greek yogurt (or ice cream).