Hi everyone, how the heck are you? I am back with another recipe! It’s been a whirlwind autumn, and I am so pleased to be back in my kitchen and city.
I’d like to point out that I am not a baker, simply because I never really grew up with “baking things”. My Chinese immigrant mom (bless her heart) used our oven and dishwasher as storage for pots and pans and woks. LOL
This banana bread is one of the few things I can bake with guaranteed success because it is so damn easy! Moreover, it is free of all the shit that makes me gassy and cramp-y, so you bet I’ll be bringing these to holiday get-togethers and brunches. :)
4 Very Ripe Bananas mashed, about 1-1/2 cups
(you can use frozen, just microwave it for 2 mins to thaw so it’s mashable)
1/2 cup Coconut sugar
1/2 cup Coconut Oil
2 Tbsp Water
1/2 tsp Vanilla
2 tsp Baking Soda
1/2 tsp Sea salt
A shiiiiiiit ton of Made Good Dairy-free, Soy-free, Egg-free Chocolate Chips
(I used about 2 cups)
**You can probably add nuts and seeds, but I wanted to keep it allergen-free as much as I can.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, combine flour, baking soda, baking powder and salt, set aside. In a separate bowl, cream together coconut oil and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and 1 cup of chocolate chips into flour mixture.
Pour batter into prepared loaf pan. Sprinkle on additional chocolate chips (I used about 1 cup because I am aggressive).
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 10 minutes, then slice and serve warm!