Chocolate Chip Banana Bread (grain-free : gluten-free)
Although my daughter's tolerance for grains has improved to where she can now eat several servings per week of non-gluten grains, I still like to create grain-free recipes that she can enjoy without limitations. My latest grain-free recipe is Chocolate Chip Banana Bread.
This recipe includes coconut flour, nut butter, plenty of eggs and butter, and a touch of sucanat (unrefined sugar). The bananas and chocolate chips give this bread a moist punch of yummy flavor. We all loved eating this bread, and devoured over half the loaf in one sitting.
Chocolate Chip Banana Bread
Makes 1 loaf
1/2 cup (1 stick) butter
1/3 cup sucanat
5 eggs, preferably from pastured hens
1/4 tsp finely ground celtic sea salt
1/2 tsp aluminum-free baking powder
1/2 tsp ground ceylon cinnamon
pinch of ground nutmeg
1/3 cup coconut flour (this should be sifted if you are not using an immersion blender)
1/3 cup almond butter, preferably from crispy nuts
1 ripe banana, mashed
1/3 cup mini chocolate chips
Preheat the oven to 325 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat and let cool for a few minutes.
In the meantime, combine the sucanat, eggs, salt, baking powder, vanilla, cinnamon, and nutmeg in a medium bowl.
Add the butter to the bowl and blend it all together well using an immersion blender.
Add the coconut flour and almond butter. Blend well with an immersion blender.
Stir in the mashed banana and chocolate chips with a spoon or spatula.
Pour the batter into a well-buttered loaf pan. I used a 9X5 glass pan.
Bake at 325 degrees for about 40-50 minutes. It will be done when it is set in the middle and no longer wet-looking. You can check for doneness by inserting a toothpick in the middle; when the toothpick comes out with just some tiny crumbs, the bread is done.
Remove from the oven and let cool a few minutes. Then you can use a trick I learned from my days as a baker that helps ensure that bread loaves will be easily released from the pan: let the loaf cool while the loaf pan is lying on its side, and switch it to the other side about halfway through cooling. This allows gravity to aid in the process of liberating the bread from the side of the pan.
Once the bread is no longer hot, use a spatula or knife to go around the edges of the pan. Cool completely and then invert the pan to release the bread.
I like to slice the bread with a Rada bread knife, which works superbly for this type of bread. Leftovers can be stored in the refrigerator or freezer. I place parchment paper between the slices, and store it in the freezer.
This post is part of Recipe of the Week and Weekend Potluck!
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