Bananerrrrrrr bread is here!
I’m pretty happy with my banana bread creation. I always have a bunch of bananas getting old on my counter. I almost never just eat a banana, but I freeze them for my smoothies all the time.
But Saturday morning I woke up with a brown bunch of bananas on my counter and brilliance struck me (humility too): must have chocolate chip banana bread! About darn time I make some for the blog!
The best part is that I completely forgot to add sugar to it. Of course, I did taste the batter before I baked my bread, but the bananas and chocolate chips made it so sweet I didn’t notice! (Fine, I guess chocolate chips count as added sugar.)
Hoorah! Even more rationale to allow yourself to eat chocolate chip banana bread for breakfast 🙂 As if we needed that, eh?
serves 10
2 C whole wheat pastry flour
2 t baking powder
1 t baking soda
1/2 C coconut oil, softened
2 C unsweetened vanilla almond milk
1 1/2 t vanilla extract
2 bananas
1/2 C semi-sweet or dark chocolate chips
Preheat oven to 350 degrees.
Sift dry ingredients together in a large bowl and set aside. Blend coconut oil, almond milk, vanilla, and bananas together in a blender until smooth. Then pour the liquid mixture into the dry ingredients and stir until combined. Fold in chocolate chips.
Pour batter into a cooking-sprayed loaf pan and bake for about 1 hour, until the top is golden brown and it’s cooked through.
Devour!
P.S. Do you like my Buddha butter dish my sister got me for Christmas?!? Awesome, right? I think it calls for a gratuitous pic of the amazing gift-giver sister of mine and my adorable niece Molly!
Calories: 259; Calories from Fat: 131; Total Fat: 14.6g; Saturated Fat: 11.2g; Sodium: 170mg; Total Carbohydrates: 28.9g; Dietary Fiber: 3.5g; Sugars: 7.3g; Protein: 3.5g
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