I admit this was not supposed to be a banana bread. I had every intention of making my almond butter collagen muffins (linked here!) and instead decided on pouring the entire batter into a loaf pan and praying it came out edible. If you know me, you know I’ve struggled with a banana bread recipe, and I can get quite stubborn when trying to figure out the measurements. For this recipe though, I did actually swap out a few ingredients, add in some, and eliminate collagen altogether. Thankfully, this time around it came out damn near perfect, and tastes SO good that it’s already gone. I’ll blame my insatiable hunger from breastfeeding on that.
Now that I’m not completely novice to baking, and from chatting with some close girlfriends who love to bake, I have come to the conclusion that not everything needs (or should) be substituted with healthier ingredients. Sometimes, recipes require specific measurements of particular ingredients and I find that swapping more than maybe one or two (possibly three if you have done it before – which in this case gluten free, all purpose flour) can alter the authenticity of the recipe, thus resulting in poor taste and texture. For this banana bread, I nixed the collagen, swapped whole milk for almond milk, used an all-purpose gluten free flour, and added chocolate chips. I truly think that this banana bread worked so well because it has minimal swaps, I’ve used the flour before (Bob’s Red Mill all purpose GF flour is amazing!), and almond milk is not too hard of a swap anyway. I will be making this again in a few days as my bananas go bad – or I just “happen to forget about them.” The texture in this bread is spongey, with a soft and chewy mouthfeel, the perfect hint of banana and almond butter, and the right amount of sweetness from the coconut sugar and banana.
Here’s what you’ll need:
- 1 large ripe banana (I mean LARGE)
- 1/2 cup almond milk
- 1/2 cup coconut sugar
- 2 eggs
- 4 tbsp (or really large spoonfuls) of almond butter
- 1 tbsp vanilla extract
- 2 tbsp avocado oil
- 1 1/4 cup GF all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup chocolate chips
- *note: toss the chocolate chips in some flour before adding to batter so that they do not fall to the bottom of the pan.
- Pinch of salt
Preheat the oven to 375* and grease a loaf pan with oil spray or butter. Whisk together the banana, almond milk, sugar, eggs, extract, almond butter, and avocado oil in a medium sized bowl until everything is JUST combined, try not to over mix. In a separate bowl or in a measuring cup, add the flour, soda, powder, and salt and whisk together. Add a bit of flour into the wet ingredients and whisk to combine. Continue to pour the flour into the wet mixture as you mix little by little. Once all the flour is mixed in, add the chocolate chips and fold using a silicone spatula or wooden spoon. Pour into the loaf pan.
Top the mixture with chocolate chips. Bake for 40-45 minutes, testing the inside of the bread with a knife; if it comes out clean then it is done! The result is a decadent, tasty, perfectly baked gluten and dairy-free banana bread you can hoard all to yourself, just like I did! NOMaste and stay safe!