The chocolate banana bread is gluten-free. Plant based dishes are what feel like home for me so the vast majority of what I share is vegan, however this recipe does contain 2 eggs. Occasionally I will use eggs from a trusted source. What I believe is more important than trying to fit into any box or label is what I like to call intuitive eating. Your own intuition is your best guide for what you should eat, and that may change from day to day or month to month. I encourage you to explore trusting yourself above all else in your food choices. I have not tried a flax egg version yet to make the bread vegan, but if you do please let me know how it turns out.
Chocolate Banana Bread
3 ripe bananas
¼ cup avocado oil
1 Tbsp. peanut butter
2 tsp. pure vanilla extract
¾ cup brown rice flour
⅓ cup coconut flour
½ cup raw cocoa powder
½ tsp. baking soda
¼ tsp. sea salt
¼ cup + 12 dark chocolate chips (optional)
Preheat oven to 350 degrees F.
Lightly grease a muffin pan or bar pan.
In a large bowl mash bananas thoroughly. Add eggs, avocado oil, peanut butter, and vanilla extract. Stir until well combined.
In a medium bowl sift together dry ingredients - brown rice flour, coconut flour, cocoa powder, baking soda, and sea salt using a whisk.
Add dry ingredients to wet ingredients and stir until well combined.
Stir in ¼ cup chocolate chips if desired for added sweetness.
Divide batter evenly among 12 muffin cups or bars.
Optional - place remaining 12 chocolate chips, 1 on the center of each muffin or bar.
Bake for approximately 12 - 14 minutes until an inserted toothpick comes out mostly clean.
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Sending you warm wishes and lots of love,