Chocolate Chip Banana Bread

This was such a spur of the moment late night project. I have been home with a boy who doesn't feel well and just kind of feeling like I needed to get my head into something other than...well anything. Baking and cooking are such a release and outlet for me so I greatly enjoy spending my Friday night filling the house with the smells of banana bread and love.

You can use any kind of nut butter you want in this, I used almond. The dried sugar can either be date, coconut or even organic cane. The maple can be substituted with date syrup, coconut nectar or agave! Whatever you love. I love Equal Exchange organic vegan chips so I loaded it with those! You could even add chopped walnuts if you like! It was a hit with my family, crunchy outside, moist inside and bursting with banana bread goodness!


INGREDIENTS:

• 1 3/4 cup Bob's 1-to-1 Gluten-free flour blend
• 1 Tbsp cacao powder
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup coconut oil 
• 1/2 cup nut butter
• 1/2 cup date or coconut sugar
• 4 medium bananas, mashed 
• 1 Tbsp maple syrup
• 1 tsp vanilla extract  
• 1/2 cup vegan chocolate chips

DIRECTIONS:

1. Preheat oven to 350°. Prepare a 9x5" loaf pan by using a bit of oil to grease the inside.
2. In a small bowl, add together gf flour, baking powder, cacao powder, baking soda, cinnamon and salt. 
3. In a medium bowl, using a hand mixer, cream together coconut oil and nut butter then blend in date sugar, bananas, maple syrup and vanilla. 
4. Slowly add in dry ingredients then fold in chocolate chips.
5. Pour batter into prepared loaf pan and bake 40 minutes, until the top is golden brown and  the center comes out clean with a knife. 
6. Let cool for about 10 minutes in loaf pan before removing and cooling completely on a wire rack. 
7.  Store in an air tight container in a dry cool place or in the fridge.