Chocolate Chip Banana Bread
Akasha’s easy gluten free banana bread without the egg or butter tastes amazingly moist and flavorful! This recipe has lots of fiber, anti-oxidants lutein and zea xanthin, vitamins Bs, E & K, numerous minerals including calcium, copper, magnesium, manganese, potassium, phosphorous, iron and selenium. Chocolate chips are optional and a ¼ C of raw walnuts can be pleasant as well! Best served 15 to 20 minutes after cooling. These mini loaf sized Banana Breads are a super choice for on the go snacks! Enjoy!
Home-style Banana Bread
Attributes: vegan, gluten free, dairy free and nut free, kid’s favorite
Equipment: Food processor
4 over ripe bananas
⅓ C melted coconut oil
¾ coconut sugar
1 ½ tsp potato starch with 2 T warm water
1 tsp organic vanilla extract
1 tsp aluminum-free baking soda
Pinch Himalayan salt
1 ½ c amaranth flour
½ C organic chocolate chips
Directions: Preheat the oven at 350 degrees F. Prepare a 9“ spring pan or bunt mould by lightly coating with coconut oil and dusting with gluten free flour. In a large food processor blend first 7 ingredients. Once blended, add sorghum flour and blend completely. Add chocolate chips and pulse to mix so most of the chips are broken. This creates spiral patterns of chocolate thorough the bread. Pour batter into 9“ spring pan or bunt mould suitable for the oven and bake for 45 minutes or until a toothpick comes out of the centre clean. Remove from oven and cool for 20 minutes before opening the spring pan.
Tips: Keep banana bread fresh in the fridge for six days or freeze for up to 3 months