I don’t enjoy scrolling through pages upon pages of how someone made the recipe and why, along with random life stories. So, I won’t put you through that either. Instead, sparing you my tale of woe, here is the recipe:
Ingredients:
- 3 large brown bananas, (1 ½ cups mashed)
- ½ cup coconut oil, melted and slightly cooled
- ½ cup golden monk fruit sweetener*
- 1 flax seed egg
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free flour*
- ½ cup Dutch-process cocoa
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup + 2 T chocolate chips
- ¼ cup + 2 T walnuts(Nut allergy: replace walnuts with more chocolate chips)
Instructions:
- Grease a 9-by-5-inch loaf pan. Gather all ingredients together and whisk together the flax seed egg. Start oil melting.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Chop walnuts and set aside.
- Preheat oven to 350F
- In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir. Stir in the monk fruit, flax egg, and vanilla extract, until smooth.
- Add the dry ingredients to the wet ingredients and mix. Add in ½ cup of chocolate chips and ¼ cup walnuts and stir.
- Pour batter into the prepared pan and sprinkle the remaining chocolate chips and walnuts over the top of the bread.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the pan from the oven and allow it to cool down for about 15 minutes before running a knife around the edges to separate the bread. Remove the bread from the pan and allow it to cool on a wire cooling rack. Slice and serve.
Notes on Ingredients:
* If you don’t have monk fruit sweetner and can eat sugar, substitute with ½ cup packed light brown sugar.
* Bob’s red mill 1-to-1 baking flour is the gluten free flour I use, but feel free to use whatever you have. If you are not gluten free use regular flour.
Tips:
Line the pan with enough parchment to hang over its edges. The parchment flaps don’t have to cascade out of the pan exactly, but you do want them tall enough that you can get a good grip. Then just grease the edges that are not covered. When done baking, run a knife down those edges, grab the parchment paper handles, and lift.