Everyone is bananas for this Banana Bread

I’m not really a baker, but banana bread is totally my jam. There is nothing easier to bake or more delicious and I always have all of the ingredients on hand. Over the years I’ve tried many different recipes, but this one adapted from https://cookieandkate.com/healthy-banana-bread-recipe/ is my go to. The original recipe calls for whole wheat flour but I try to limit wheat, so I make mine gluten free. I have experimented with various nut flours but oat flour is so far the winner. To make your own, simply use old fashioned rolled oats and grind into flour. My NutriBullet blender does a great job. Here are the deets.

INGREDIENTS

⅓ cup melted coconut oil

½ cup maple syrup

2 eggs

2 large mashed ripe bananas

¼ cup almond or another nut milk

1 tsp teaspoon baking soda

1 tsp vanilla extract

1/2 tsp himalyan pink salt

1/2 tsp ground cinnamon

2 cups oat flour

½ cup dark chocolate chips

DIRECTIONS:

In a large bowl, whisk together coconut oil, maple syrup, vanilla extract, milk and eggs. Add mashed bananas and stir. Slowly add all of the dry ingredients and stir until combined. Fold in chocolate chips. The batter will be pretty runny, but it’s ok. Spray a loaf pan with non stick spray and pour the batter. Bake at 350 F for 45-50 min or until a toothpick inserted in the bread comes out clean.

Try to to wait until the bread is fully cooled before slicing and enjoying. It never works at my house because the kids run into the kitchen as soon as the oven timer goes off :-)