Ok, hear me out. This is the by FAR the best banana bread I've created to date. The outside is crisp with a soft fluffy inside. You would NEVER know it's gluten free. It can also be made dairy free with one simple switch. Personally, I hate it when blogs jabber on for way too long. Just give me the darn recipe. So here it is:
Ingredients:
2 cups - chickpea flour
3/4 cup - coconut sugar
1 tsp - baking soda
1/2 tsp - pink or sea salt
2 - large very ripe bananas, mashed
1/4 cup - plain greek yogurt OR plain coconut yogurt
2 - large pasture raised eggs
1/4 cup - avocado oil
2 tsp - vanilla extract
1 tsp - cinnamon
1 cup - dark dairy free chocolate chips
Method:
Preheat your oven to 350°. Line a bread pan with parchment paper allowing for overhang.
In a large bowl, mix together the flour, sugar, baking soda, and salt.
In a medium bowl, mix together mashed bananas, eggs, yogurt, avocado oil, cinnamon and vanilla.
Add the wet ingredients into the dry ingredients and mix until combined. Add in the chocolate chips.
Pour batter into the bread pan, allowing the overhang to come up the sides of the loaf.
Bake the bread for 50-60 minutes or until a toothpick comes out clean. Mine took 57 minutes.
Allow to cool in the bread pan before removing.
Slice while still a little warm, add a little grass fed butter or alternative and enjoy!
If you make this recipe, don't forget to tag me on Instagram @avonutrition.ca and let me know what you think!
