Updated recipe on August 28, 2020
I don’t know about you, but I have a really bad habit of buying an unsuitable amount of bananas. This goes both ways. Sometimes I don’t buy enough bananas, and find myself going insane because I always want something I can’t have, which is a statement that applies to both men and food, but more so food because let’s be real, eating banana pancakes when you didn’t think you could eat them is way more satisfying than getting a stupid boy you’ve been pining over for no reason at all. Unlike men, food is sustenance and you literally need it, but I digress.
Since this recipe is for banana bread, you have probably realized this story is about buying too many bananas as opposed to the opposite. Sometimes I buy way too many and they die a slow, painful death with no company besides a literal heap of sweet potatoes, because my housemates and I also buy an unusual amount of sweet potatoes. I’m not sure why I’m going into so much detail about my grocery store habits, but whatever. If your bananas are dying and deteriorating on your counter, make this recipe, because it’s bad to waste food but banana bread is also amazing. Just don’t forget to add bacon because when in doubt, add bacon.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 cup mashed banana
2 tablespoons avocado oil (or coconut oil)
1 teaspoon vanilla
2 tablespoons milk of choice (I used almond)
2 tablespoons maple syrup (or honey, agave)
1 ¾ cups almond flour
½ cup tapioca flour
½ cup unsweetened shredded coconut
½ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon kosher salt
1 teaspoon baking soda
½ cup chocolate chunks
- Preheat oven to 350℉ and line a large loaf pan with parchment paper.
- In a large bowl, combine mashed banana, eggs, oil, vanilla, maple syrup, and milk.
- In a separate bowl, combine almond flour, tapioca flour, shredded coconut, coconut sugar, cinnamon, salt, and baking soda.
- Combine wet and dry ingredients.
- Fold in chocolate chips.
- Transfer batter to a loaf pan. Smooth the surface with a rubber spatula. Optional to top with more chocolate chips.
- Bake for 30-35 minutes, until golden brown and a toothpick comes out clean or with just a few crumbs.
- Let cool in the pan for about 10 minutes. Then, remove loaf from pan to a cooling rack and let cool completely.