Chocolate Chip Banana Bread is truly one of my favorite desserts...or breakfasts or lunches. On every grocery trip, I always always always grab a bunch of bananas to eat throughout the week. BUT, I must admit that I am super picky about them and prefer to eat bananas when they're still a little green. Call me crazy, but if they have brown spots on them it literally makes me want to gag - so basically after 2 or 3 days, they're no longer edible in my opinion...BUT they never go to waste because brown bananas can only mean one thing - BANANA BREAD! It's the best way to use those mushy, too-sweet nanners before they go bad. Throw in some chocolate chips and we're in business! Eat it for dessert with a scoop of vanilla ice cream, heat up a slice for breakfast on your way to work and, if you're feeling crazy, you can even top it with your favorite nut butter. This recipe never fails to impress, and if you're anything like me, one loaf won't last long!
Ingredients:
2 C almond flour
½ C granulated brown sugar
½ C granulated white sugar
1 tsp baking soda
pinch of salt
¼ tsp ground nutmeg
2 tsp ground cinnamon
3 over-ripe bananas, mashed
2 eggs
1 tbsp vanilla extract
8 tbsp butter, softened to room temperature
1 C semi-sweet chocolate chips + more for topping
Optional:
½ - 1 C walnuts, finely chopped
Directions:
1. Preheat oven to 350 degrees (F). Grease a loaf pan (8½ " x 4½ ") or a square baking pan (9" x 9") liberally with coconut oil.
2. In a large bowl, combine almond flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon. Stir to combine.
3. In a separate bowl, mash bananas with a fork. Add eggs, vanilla and butter. Stir to combine.
4. Slowly add the banana mixture to the dry ingredients and stir until just combined. Add chocolate chips (if using chopped walnuts, stir them in now as well).
5. Pour mixture into baking dish and top with additional chocolate chips.
6. Bake for 45-50 minutes until the top is golden brown. Let cool for 15 minutes and serve.
TIP: To check if the center is cooked through, stick a toothpick (or butter knife) into the middle of the bread. If it comes out clean (or with only a few smudges on it), the bread is one. If the toothpick has batter still stuck to it, cover the bread with foil and bake for 5 minutes at a time until it passes the toothpick test, checking each time you take it out of the oven.
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Total Time: 55 min - 1:10
Servings: 6-8
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