While a banana bread recipe might seem pretty basic (hello 2020), I can confidently say there’s something about THIS gluten-free chocolate chip banana bread recipe in particular that will most likely reignite your love for it.
Maybe it’s the soft and super moist texture, making it a versatile option for eating by the slice or serving as a bread pudding like dessert.
Or perhaps it’s the pools of melty dark chocolate swirled in with the flaky sea salt, giving it a slightly sweet and salty edge.
Or it could be the fact that despite it’s deceptively delicious smell and taste, it’s free of inflammatory agents like gluten, dairy, refined sugar and grains, making it a gut-friendly and hormone-healthy option most can enjoy without side effects.
Whatever the case may be, the obsession for this gluten-free chocolate chip banana bread recipe is real, and truly I’ve yet to meet a person who hasn’t raved over it.
While I originally posted this recipe in 2019, I’ve been making it a bunch this spring and implementing tweaks to perfect it, which you can find in the updated recipe (and details) below.
To make this recipe as hormone-healthy as possible, try eating it smeared with a little grass-fed vanilla bean ghee or creamy nut butter. The addition of the healthy fats works to keep blood sugar balanced and hormones balanced.
Mix the mashed banana, melted coconut oil, maple syrup or coconut sugar, eggs or flax eggs and vanilla extract in a large bowl with a hand whisk.
Add paleo baking flour (or flour substitutes), baking soda and salt. Mix batter together with whisk, then add chocolate chips, reserving a handful to sprinkle on top.
Pour into a 9 x 5″ loaf pan lined with parchment paper.
Gently lay the halved banana slices on top of the batter (this step is optional but really pretty) and sprinkle with additional dark chocolate chips and sea salt.
Bake 40-50 minutes until the top is golden brown and chocolate is melted.
Remove from oven and let cool on a wire rack before slicing and serving.
*The texture of this banana bread is intended to be very soft and moist, almost comparable to a “bread pudding” type dessert. If you like a firmer texture, try using the coconut sugar instead of the maple syrup and baking longer (50 minutes vs. 40).
**Best when stored in the fridge for up to 5 days after baking.
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