I’ve been a a bit of a bread making kick lately. But this one, this chocolate banana bread, tops the list. Cacao in the filling gives it a lovely chocolate flavor without being too sweet. Then the chocolate chips mixed in get melty, which is the best part.
I love a slice for dessert, with some peanut butter drizzled over. Name a better combo! It can also be a great breakfast with some yogurt, granola, and berries. Bonus, I use cacao, which a powerful antioxidant. I use AP gluten free flour and just a little maple syrup, which keeps it free from refined sugar. Healthy and delicious, double win!
3 ripe bananas, mashed
1/4 cup maple syrup
1/2 cup coconut oil
1/4 cup nut butter – I use peanut butter
1 tsp vanilla
1 cup all purpose gluten free flour
1/4 cup cacao powder
1 tbsp chia seeds
1 tbsp ground flax
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup chocolate chips + more for topping if wanted
Preheat oven to 350.
In a medium bowl, mix all the wet ingredients.
In another bowl, mix the dry ingredients, except the chocolate chips.
Gently mix the dry into the wet, until just combined. Stir in the chocolate chips.
Pour batter into a greased bread tin. Top with more chocolate chips if wanted, which I highly suggest.
Bake for 45 minutes.
Cool and enjoy! Stores in the fridge for about 5 days. You can also cut it into slices and freeze. Best served warm.
