Chocolate Chip Banana Bread
First, let me say I’m not an avid baker. Occasionally, I will try baking recipes that appeal to me, and most of the time, I end up disappointed. Pretty sure it’s user error! BUT, here comes this banana bread that I just couldn’t resist. It’s gluten free, dairy free, oil free, and packed with all sorts of lovely banana, pumpkin spice flavor. Moist and slightly chewy. Leave it naked or add the chocolate chips and walnuts…up to you!
I made a few modifications to this original recipe from Chocolate Covered Katie.
Prep time: 5 minutes
Cook time: 40 minutes
Makes one 9 x 5 loaf
Ingredients
- 2 cups oat flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
- 1-1/2 cups mashed, overripe bananas (about 4 medium bananas)
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup or agave
- 1/3 cup applesauce OR non-dairy milk of choice
- 2 tsp pure vanilla extract
- 1/3 cup chocolate chips, optional
- 1/3 cup roughly chopped walnuts or pecans, optional
Instructions
- Preheat oven to 350 F.
- Use a little coconut oil or parchment line a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients, except chocolate chips.
- Mash bananas in medium size bowl first, then whisk all other liquid ingredients in the same bowl.
- Pour wet into dry and mix thoroughly into a batter. Smooth batter into the prepared pan. If using, press the chocolate chips and walnuts into the top of the batter.
- Bake on the center rack 30 minutes, then keep the oven door closed, turn off the heat and leave bread in the closed oven for 10 more minutes. Let cool completely, at least 1 hour, then cover and refrigerate overnight.
- Leftovers can be sliced and frozen if desired.
No need to harass cows or chickens for this recipe!
True that is, Anne! Thanks for the note and if you have a chance to make this delicious banana bread recipe, check back to tell me how it came out for you.
This is a great GFV Banana Bread! I did not add chocolate chips on top but did sprinkle nuts on top. I also cut maple syrup to 3/4 c and used an 8×4 pan. Thank you!
I’m so glad you liked this recipe and a smart move to cut the maple syrup down. The bananas add so much natural sweetness!