Go Back

Gluten-Free Banana Chocolate Chip Loaf

Ingredients

  • 2 tablespoons coconut oil {or butter} melted
  • 4 large eggs
  • 3 tablespoons raw honey
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup coconut flour
  • 1/2 cup *oat flour {gluten-free} or blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup milk of choice {I used unsweetened coconut milk}
  • 3 large ripe bananas
  • 1/2 cup chocolate chips {optional}
  • *You can make your own Oat Flour by putting your oats into a food processor or blender and blending until it resembles fine flour.

Instructions

  • Preheat the oven to 350 degrees {Fahrenheit}.
  • Grease the sides and bottom of an 8 1/2-by-4 1/2 inch loaf pan.
  • Place the coconut oil, eggs, honey, vanilla, and vinegar in the bowl of a stand-up mixer and beat on high for 30 seconds.
  • Combine the coconut flour, oat flour, baking soda, and sea salt in a bowl. Add them to the wet ingredients, beating until combined.
  • Place the milk, and bananas in a separate bowl and mash.
  • Add the banana mixture to the batter and beat until well combined.
  • Mix in the optional chocolate chips {reserving a few to sprinkle on the top, if desired}.
  • Pour the batter into the prepared loaf pan and bake for approximately 40-45 minutes, until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in the loaf pan for 20 minutes. Slice and serve! {The banana loaf is delicious refrigerated and served a day or two after it was made, as well!}