I’ve been experimenting with several variations of banana bread in the past year testing ingredients such as coconut flour, tapioca flour, fresh ground rolled oats, chocolate chips or without, with chia eggs versus real eggs, and the list goes on. I’ve found that the key tip for making banana bread, regardless of what type of flour you select, is go with overripe bananas. Even as the skin turns black, it will add more natural sweetness to the banana bread. I primarily aim to use mostly all natural ingredients when making snacks and meals.
This time I was in chocolatey kind of mood, so I added organic cacao powder to add more sustenance. I like to go easy with cacao as a little goes a long way. Cacao powder, not to be confused with cocoa powder is a superfood and is not sweet as it appears. It is a natural antioxidant and rich in nutrients.
I added dark chocolate chips for a treat and is an optional ingredient. I just started using Bob’s Red Mill Gluten Free All Purpose Baking Flour and so far, I’ve been super impressed with results. This banana bread is tasty, moist and simple to make.
- 1 cup of Bob’s Red Mill Gluten Free Baking Flour (or use ground rolled oats flour)
- 2 large ripened bananas mashed
- 2 Tbsp of organic cacoa powder
- 2 tsp of cinnamon
- dash of ginger
- 1 tsp of baking soda
- 1/4 tsp of salt
- 1/3 cup of honey
- 1 tsp organic vanilla extract
- 1 Tbsp of almond butter
- 2 eggs (or use chia eggs)
- 2 Tbsp of melted butter or 1/3 cup of coconut oil
- 1/2 cup of chocolate chips dark chocolate chips (optional)
- Preheat oven to 375 degrees and have a lightly greased loaf pan ready (I use coconut oil)
- Mix dry ingredients in one bowl (do not add chocolate chips until the end)
- Beat eggs separately and add all wet ingredients in another bowl
- Mix wet and dry ingredients with a silicone baking spatula
- Add in the the chocolate chips and stir
- Pour mixture into the loaf pan
- Bake for 25 minutes. Test with a toothpick as ovens may vary.
- Let it cool for 10-15 minutes