Chocolate Chip Banana Bread Recipe: Gluten, Dairy, and Nut Free (with Superfood Bonus)
We’re celebrating another birthday around here. When asked what she wanted for breakfast on her birthday, Alina said that she wanted banana bread. Since I had a bunch of bananas on my kitchen counter growing ever-browner and squishier, I was all too happy to oblige. What with it being a birthday and all, chocolate chips seemed to be an appropriate addition. I have even made this recipe into 2 round pans in the past and frosted it as a layer cake for a child’s birthday (put chocolate chips in it and frosting on it, and it’s cake to me).
I like this recipe because it uses a lot of bananas, which lend a great deal of flavor, sweetness, and moisture to the recipe. As a result, you can scale back the sugar and oil if you desire and depending on your other plans (e.g., with chocolate chips and frosting, I’d cut back on the sugar. If you add seeds or nuts you might want to pull back on the oil). I add hemp seeds to all of my quick breads because they boost the protein, fiber, and nuttiness and make me feel mildly less guilty when I gobble a second piece.
Makes 1 9×5 inch loaf or approximately 2 dozen cupcakes
2 cups 3, 2, 1 Flour Mix! or other gluten free flour blend
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 t. cinnamon
1/2 c. grape seed or coconut oil or a blend of the two.
2/3 c. brown sugar
2 1/3 c. mashed overripe banana (approximately 5-6 large bananas)
2/3 c. semi sweet chocolate chips (dairy free; technically optional)
1/2 c. hemp seeds (this brand is my favorite; also optional)
1. Preheat oven to 350 degrees and lightly grease a 9 x 5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Stir to combine.
3. Mix together oil and sugar.
Add eggs and mashed banana, mixing until well blended.
4. Add flour mixture, chocolate chips, and hemp seeds to banana mixture.
Mix to just moisten.
Pour batter into prepared pan. If possible, try to use one that’s been in your mother’s kitchen since 1972. If you’re feeling especially festive, sprinkle top center of loaf with a handful of extra chocolate chips.
5. Bake in preheated for 65-75 minutes, until a toothpick inserted in the center comes out clean (loaf is very dense and takes a while to cook through). Muffins will take closer to 30 minutes to cook through.
6. Cool and enjoy!
This recipe also freezes well. I tend to make them as muffins and then freeze them to give to the kids as treats or as snacks in their lunch boxes.by