Wednesday, September 16, 2015

Nut-Free Banana Bread

With my school year starting meal prep has taken on a new meaning... last Sunday there were two crock-pots going, things on the grill and things in the oven... but that meant no cooking during the week! Stay tuned because I will be sending out my meal plan and grocery lists weekly. :)

I have also had a lot of events lately. We went to the Macedonian Convention in Detroit and my cousins wedding the next weekend.... Charlie was a fan of new dresses and the chicken dance. 

New artisan stand mixer meant a recipe had to happen in which it could be used!! Although I was tempted to use almond flour, I decided to keep with my typically nut-free recipes. This was incredibly moist and even better the next day after being in the fridge. I don't care for super sweet desserts and so if you bananas are not as sweet as you would like a bit more honey added might be what you want to do.

Nut-Free Chocolate Chip Banana Bread

- 3/4 Cup Coconut Flour
- 1 tsp Baking Powder
- 1 Tbsp Cinnamon
- 2 tsp Allspice
- 1/4 tsp Salt
- 3 Large, Very Ripe Bananas (4 small)
- 4 Eggs
- 1 tsp Vanilla
- 1/4 Cup Coconut Oil (melted)
- 2 Tbsp Milk (or water)
- 2 Tbsp Honey* (more if you want it sweeter)
- 1/4 Cup Mini Enjoy Life Chocolate Chips (non-dairy)

Preheat the oven to 350 degrees.

1. With a mixer, or your arm muscles, mash the banana and add the eggs, vanilla, coconut oil, milk, and honey. Mix until well combined.

2. In a separate bowl, whisk the coconut flour, baking powder, spices and salt. Slowly add this to the banana mixture. Stir until well combined. 

Fold in the chocolate chips.

3. Pour the batter into a greased loaf pan. Bake 45 minutes -1 hour until a toothpick inserted in the center comes out clean. Cool and store in the fridge. 

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