I went a little over board on the banana bread this week but I do love banana bread and we had a ton of over-ripened bananas. Our daughter has to be one of the pickiest eaters and usually doesn’t like anything that resembles a fruit but for reasons beyond my understanding she just loves this bread. I’m not going to question it too much, I’m just grateful that she’ll eat it. She keeps asking for more.
This time she even wanted to do it together so she was my little helper for this one. I thought it was a great way to keep her entertained for a few hours. It is one of the few recipes that she can get excited about baking with me. Its moist, healthy and uber yummy!
Choco-Banana Bonanza Bread
- 3 ripened bananas
- 2 tbsp ground flaxseed
- 1/3 cup plant-based milk of choice
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup cane sugar
- 1/2 cup rolled oats + more for sprinkling over
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup BobÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Red Mill Flour
- 1/4 tsp Xanthan Gum
- 1 cup chocolate chips
- Preheat the oven to 350Ãƒâ€šÃ‚Â°F (180Ãƒâ€šÃ‚Â°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides of with coconut oil.
- In a large bowl, mash up the banana until almost smooth then add in the wet ingredients until well combined.
- Mix in the wet ingredients until well combined.
- Stir the dry ingredients without over mixing.
- Spoon into the loaf pan ensuring that dough is spread evenly. Sprinkle with the left over oats.
- Bake for 45 to 55 minutes until lightly golden and tooth pick comes out clean.
- Let cool for 15 minutes and only slice once cooled. Enjoy!