Chocolate Chip Banana Bread—LOVE!

I absolutely LOVE this recipe. My son begs to have a piece at any given moment, and thinks that it is a huge treat to have some in his lunch at school. It is not difficult, and though it is pictured without the parchment paper, it is best to use it for ease and mess.



2 Tbsp Coconut oil, melted
4 large eggs
3 tbsp honey or grade B maple syrup
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut milk
3 large ripe bananas
1/4 cup mini chocolate chips (dairy, soy, gluten free–find them at Target)
Preheat oven to 350 degrees.

Put a piece of parchment in a 8.5 by 4.5 inch loaf pan.

Place the coconut oil, eggs, honey, vanilla, and vinegar in a bowl of a stand mixer or hand mixer and beat on high for 30 seconds.

Combine coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.

Place the coconut milk (don’t forget to shake the can) and bananas in a separate bowl and mash.

Add banana mixture to the batter and beat until thoroughly combined.

Mix in the chips, if desired.

Pour the batter into the prepared loaf pan and and bake for 40-45 min, or until a toothpick placed in the center comes out clean.

Allow the loaf to cool in the pan for 15 minutes. Remove and cool completely on a wire rack.


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