Like there are 1,001 ways to make a chocolate chip cookie, so it goes with banana bread. I already have a damn good (and clean) banana bread muffin recipe on my blog somewhere but I think THIS recipe takes the cake when it comes to the field of banana bread. It is everything you would want banana bread to be and, in fact, I test drove this on a few kids during an after school playdate and was told, “this is really good banana bread” by someone other than my own kids -- so it's kid-tested and mom-approved! I made this with gluten-free flour from Trader Joe’s but there is some greek yogurt in here, so not dairy free. I feel like this is key to the delicousness though so give it a whirl.
Banana Chocolate Chip Bread
1 ½ cups gluten free flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
3 bananas, mashed (remember, the riper the sweeter!)
¼ cup pure maple syrup
2 teaspoons vanilla extract
2 tablespoons coconut oil
1 large egg
½ cup full fat plain greek yogurt (Siggi’s is my personal favorite)
1 tablespoon unsweetened almond milk
½ cup chocolate chips, plus more for sprinkling on top
* Optional: lemon zest to top
Preheat oven to 350.
Mix flour, baking soda, salt and cinnamon together in a medium bowl.
In a separate bowl mix wet ingredients together until smooth.
Add dry ingredients to wet ingredients and mix until just combined.
Fold in chocolate chips.
Pour into a greased loaf pan (I grease with coconut oil spray).
Sprinkle extra chocolate chips on top (and lemon zest if desired).
Bake for 40 minutes or until toothpick inserted into the middle comes out clean. Remember, under is better than over cooked -- the first time I made this I did 45 minutes and it was too dry.
Cool 10 minutes and then remove from pan and let cool completely.
Try not to eat the whole loaf.