Name: Chocolate Chip Banana Bread
Yield: 1 servings
Cuisine: American
Ingredients: 2 cups oat flour; 1 tsp baking soda; ¾ tsp baking powder; ½ tsp salt; 1 tsp cinnamon; ½ tsp ground ginger; ¼ tsp nutmeg; ½ tsp allspice; 2 tbsp ground flaxseed; ½ cup chocolate chips; 2 large bananas, mashed; ½ cup full fat organic Greek yogurt (if dairy free, we use coconut yogurt); ¼ cup coconut oil; ½ cup maple syrup (can also sub with coconut sugar... if you prefer a sweeter bread, use 3/4 cup); 1 tsp vanilla extract; ½ cup almond butter

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This chocolate chip banana bread is the one my kids ask for by name, and it’s the reason I never throw out a brown banana. It’s made with oat flour instead of white flour, sweetened with maple syrup, and there are no eggs in it at all — ground flaxseed does that job. The spice mix is what makes it: cinnamon, ginger, nutmeg and allspice, so the whole house smells like fall while it bakes.

Dry Ingredients

2 cups oat flour

1 tsp baking soda

¾ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

½ tsp allspice

2 tbsp ground flaxseed

½ cup chocolate chips

Wet Ingredients

2 large bananas, mashed

½ cup full fat organic Greek yogurt (if dairy free, we use coconut yogurt)

¼ cup coconut oil

½ cup maple syrup (can also sub with coconut sugar... if you prefer a sweeter bread, use 3/4 cup)

1 tsp vanilla extract

½ cup almond butter

Preheat oven to 350F. Grease a 9x5 loaf pan with coconut oil or line with parchment paper.

Combine all dry ingredients in a bowl.

In a separate bowl, whisk together all wet ingredients.

Pour wet ingredients into dry ingredients and stir to combine.

Pour batter into prepared pan. If desired, sprinkle top with a mix of cinnamon and coconut sugar.

Bake for around 50-52 minutes or until a toothpick inserted into the center comes out clean. Enjoy!

CategoryBreakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, SnacksCuisineAmerican

Ingredients