It’s been a little bit since I’ve provided you guys with a recipe post…time for more healthy baking!
Whenever I have overripe bananas lying around I simply can’t resist the urge to try out a new banana bread recipe. I was seriously searching deep into the Internet to find one that was easy and simple, but didn’t lack in the flavor department. This recipe does not disappont! I adapted my own version from Peanut Butter Runner’s Paleo Banana Bread Recipe and only had to change one ingredient to make it vegan. That was, until I added dark chocolate chips. Guys, I know. I could not resist. However, I have also made the paleo version and that comes out amazing as well.
My recipe came out very moist, so if you’re into something you can slice more easily and toast up, I reccomend baking it for a little bit longer. Check every few minutes until it is just toasty enough to your liking! Here’s my adapted recipe below:
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 + 1/4 teaspoon of cinnamon
1/4 teaspoon nutmeg
3/4 cup almond flour
1/4 cup coconut flour
2 Tablespoons melted coconut oil
2 flax eggs ( 1 tablespoon flax seed meal + 3 tablespoons water, chilled in the refrigerator for 15 minutes)
2 Large overripe bananas, mashed
1/4 cup of maple syrup
2 teaspoons pure vanilla extract
1/2 cup of dark chocolate chips (regular or dairy-free for vegan)
- Preheat oven to 350 degrees, and prepare a 9×5 inch loaf pan by greasing with coconut oil or lining with parchment paper.
- Combine the 2 tablespoons of flax seed meal and 6 tablespoons of water in a small bowl. Place in the fridge to chill and thicken for 15 minutes while you prepare the rest of the ingredients.
- Peel the bananas a mash in a small bowl so they’re prepared for the rest of the wet ingredients.
- In a medium bowl, whisk together all of the dry ingredients – baking soda, baking powder, salt, cinnamon, nutmeg, and flours.
- In a separate bowl, mix wet ingredients – melted coconut oil, bananas, maple syrup, vanilla – AND flax eggs, as long as it’s been 15 minutes. Make sure everything is well combined.
- Add the dry ingredients to the dry ingredients and mix until combined, do not overmix.
- If using chocolate chips, mix them in now!
- Pour the batter into your prepared loaf pan and bake for about 45-50 minutes, or until a toothpick comes out clean and the edges are toasty. Cool for about 30 minutes, since this bread is so moist it needs to set before it is cut.