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Chocolate Chip Banana Bread

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
1

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

2

Combine all dry ingredients in a bowl.

3

In a separate bowl, whisk together all wet ingredients.

4

Pour wet ingredients into dry ingredients and stir to combine.

5

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

6

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

Nutrition Facts

0 servings

Serving size