Banana Chocolate Chip
I’d say that banana chocolate chip is one of the better food combinations out there, especially in a loaf or muffin when the chocolate chips are slightly hard and cool. You’re probably thinking, “isn’t this supposed to be a healthy food blog?”, yes it is but I’m a girl who loves a treat now and again. The best thing about treats is that if you make them yourself, you can control what goes into them making them healthier!
As I’m sure most of you know, I’m pregnant, and the need for treats had increased slightly…at this point it’s hard to tell if it’s a mental need or a physical need, but it’s a need nonetheless. When the need first kicked in, I went a little nuts on treats that weren’t very healthy; I didn’t want a dark chocolate bar, I wanted a KitKat bar, I didn’t want quinao meusli, I wanted a cheese bagel with butter and honey…obviously this couldn’t continue, so I made the choice to get my shit together and get back on track!
So, the other day I was having the need for a treat, so instead of running to the nearest corner store for ice cream I went to the grocery store and collected the necessary ingredients for a delicious roasted banana walnut bread. This recipe is not completey free of sugar or dairy, but it’s gluten-free, fibre-rich, and nutrient-dense. A great choice for a snack with tea when you’re feeling like some comfort in your life.
Roasted Banana Walnut Bread
- 2 ripe bananas
- 1 1/2 cup mixed gluten free flours, I used a random mix of brown rice flour, quinoa flour, and buckwheat flour
- 1/2 cup ground flaxseeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 6 tbsp soft coconut oil or organic butter
- 1/2 cup organic unrefined cane sugar
- 2 free-range eggs
- 1/2 cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1/2 cup raw walnuts
- 1/2-3/4 cup dark chocolate chips
- Place bananas on a baking sheet and bake in the oven for 14 minutes at 350. Skins should be black and seeping slightly. Remove from the oven and set aside to cool.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl.
- In a seperate bowl cream together coconut oil or butter and sugar with an electric mixer or by hand. Add eggs and mix until completely incorporated.
- Squeeze the flesh of the bananas from the peel into a seperate bowl, add coconut milk and vanilla and mash together.
- Slowly add the banana mixture and the flour mixture to the butter mixture. Mix enough to thoroughly blend ingredients.
- Fold the walnuts and chocolate chips.
- Pour batter into a 9 by 5 inch loaf pan and bake for 1 hour and 15 minutes at 325.
- Serve warm, at room temperature, or my favourite: cool from the fridge.
I shared this with my good buddy Mike T, eating treats alone is never as fun.