Sugar-Free, Gluten-Free Chocolate Chip Banana Bread
As much as I love them now, bananas and I have had a bit of a tumultuous road in the past.
I’m sure I probably liked them as a baby… until my sister started eating solids. From there, just the thought of bananas could trigger my gag reflex as I would recall Blaire giving our Barbies deep-conditioning treatments with mashed bananas and cottage cheese. Yummy! 😉
In college, I realized bananas were the easiest, quickest breakfast I could find in the dining hall whenever I was running late (which was often… how I wish my college self could have spent one day in my mom-life shoes to learn how to speed it up). That being said, I learned to like bananas… so long as they were slightly green or perfectly yellow with zero brown spots and with no hint of mushiness.
That all changed now that I have a boy who eats two to three bananas A DAY. Bananas go quickly in our house, and so, I have to stock up… but stocking up usually means they get riper a lot quicker than I was used to.
For those really ripe bananas that I can’t bear seeing get any riper, it becomes a banana bread day. And since discovering my new favorite dark chocolate baking chips that have no added sugar, sometimes it’s a chocolate chip banana bread day. 🙂
Sugar-Free, Gluten-Free Chocolate-Chip Banana Bread
Ingredients (makes one loaf):
- 1/4 c. coconut oil, melted
- 2 eggs, beaten
- 2 ripe bananas, mashed
- 1 ¾ c. gluten-free baking flour (I used Pamela’s gluten-free baking mix. Coconut flour would also work well, but I would suggest doing just 1 cup and doubling the number of eggs.)
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/4 c. no-sugar-added dark chocolate chips (Lily’s baking chips are my favorite)
Preheat oven to 350° F. Combine the coconut oil, eggs, bananas and vanilla together in a bowl.
Add the flour and salt; stir to combine and then slowly fold in the chocolate chips.
Pour into a greased loaf pan (either 8×4 or 9×5) and bake for 30 minutes. Test with a toothpick to ensure it’s fully baked. Allow to cool and then serve (coconut milk, tea or coffee make great accompaniments 🙂 ).
If you have more ripe bananas to use up, try our clean banana muffins next! Or use the bananas as toppings for overnight oats or chocolate chia pudding.
Toddlers and their banana consumption is nuts! Did you now you can put bananas in the fridge to stop them from ripening (or at least slows them down a lot)? I but about a dozen at a time so I don’t have to go back to the store and once they are just right I put them in the fridge and eat them all week.
I need to try that!!