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
2cupsoat flour
1tspbaking soda
¾tspbaking powder
½tspsalt
1tspcinnamon
½tspground ginger
¼tspnutmeg
½tspallspice
2tbspground flaxseed
½cupchocolate chips
Wet Ingredients
2large bananas, mashed
½cupfull fat organic Greek yogurt (if dairy free, we use coconut yogurt)
¼cupcoconut oil
½cupmaple syrup (can also sub with coconut sugar... if you prefer a sweeter bread, use 3/4 cup)
1tspvanilla extract
½cupalmond 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!
