Ever found yourself face-to-face with some neglected bananas on your counter, looking like they've seen better days? Fear not, for these brown and spotty wonders are about to undergo a delicious transformation! This recipe is here to save the day for all the gluten-free folks! With cocoa for those fancy polyphenols and almond flour and flax seeds for healthy fats, this banana bread is here to impress your taste buds and your health-conscious side.
- **Visual Deception:** Sure, it might not win any beauty contests, but who needs looks when you've got taste? Imagine a banana bread that's a dead ringer for a brownie – now we're talking!
Ingredients:
5 medium bananas, mashed
1/4 cup milk (regular or plant-based)
1/2 c. brown sugar
3/4 c. ground flaxseed
2 whole eggs
1 t. vanilla
1/2 c. cocoa powder
1 c. almond flour
1 c. regular or gluten-free flour
1 t. baking soda
1/2 t. salt
1/2 cup of dark chocolate chips
Directions:
Mash 5 bananas in a large bowl.
Add milk, eggs, sugar, flaxseed, and vanilla. Stir well.
In a separate bowl, mix cocoa, flour, soda, and salt.
Add the flour mixture to the banana mixture and stir until combined. You don't need to over-mix.
Fold in chocolate chips
Line a large loaf pan with parchment paper.
The batter will be lumpy and the pan will be at least 3/4 of the way full.
Bake at 350 degrees for 1 hour or until a toothpick comes out clean.
Let rest for 10 minutes before removing from the pan.
Serve warm, or cooled with almond butter or just plain. It is a challenge to not eat just one slice. Store wrapped in parchment in an air-tight container.
Store in the fridge for up to 5 days.
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