Healthier Chocolate Chip Banana Bread
A healthier twist on a classic favorite, this banana bread uses oat flour and coconut sugar for a delightful treat that's perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 pieces spotty bananas Preferably overripe for maximum sweetness.
- 2 pieces eggs Helps bind the ingredients together.
- ¼ cup oil Avocado oil works well, keeps the bread moist.
Dry Ingredients
- 2 cups oat flour A healthy alternative to all-purpose flour.
- ½ cup coconut sugar For natural sweetness.
- ¼ teaspoon sea salt Enhances the flavor.
- 1 teaspoon baking soda Gives the bread a nice rise.
- a few shakes cinnamon Adds a warm flavor.
Mix-ins
- 1 cup chocolate chips For mixing into the batter and for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, mash the 3 spotty bananas using a fork until smooth with a few lumps.
- Add the 2 eggs and 1/4 cup of oil to the mashed bananas and mix well.
Mixing Ingredients
- In a separate bowl, whisk together the oat flour, coconut sugar, sea salt, baking soda, and cinnamon.
- Slowly add the dry mixture to the wet ingredients and gently fold together, avoiding overmixing.
- Fold in the chocolate chips, reserving a handful for topping.
Baking
- Pour the batter into the prepared loaf pan and top with reserved chocolate chips.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Slice the banana bread and enjoy fresh, optionally with nut butter or yogurt.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze slices for longer storage.