You guys, if I could pick one food to eat for the rest of my life…this banana bread would be it! I’ve made a lot of banana bread recipes in my life, but this one’s at the top! It’s so fluffy, has the perfect balance of flavors, and it’s made from a list of good, whole ingredients.
This recipe is for a chocolate chip banana bread loaf, but you could easily adapt it by leaving out the chocolate chips and making it a plain banana loaf, or by switching in nuts or raisins. But, I prefer chocolate chips 🙂
This banana bread is perfect as dessert or a sweet afternoon snack. It’s delicious when it’s still warm, but also good at room temperature. I always like to make a loaf of banana bread on the weekend and then have it throughout the week as a sweet treat!
Ingredients You’ll Need:
- Maple Syrup
- Gluten Free All Purpose Flour
- Baking Powder
- Liquid Coconut Oil
- Dark Chocolate Chips
What You’ll Need:
- Mixing bowl
- Measuring cups/spoons
- Loaf tin
- To store this banana bread, simply cover the loaf tin loosely with tin foil. After 2-3 days, transfer to an air tight container and store in the freezer. Defrost prior to enjoying!