Moist, soft, and loaded with healthy ingredients. This chocolate chip chia banana bread is a delicious gluten-free dairy-free alternative to traditional banana bread.
- 2 eggs
- ½ cup packed coconut sugar (or brown sugar)
- 1 ½ cups brown rice flour
- 1/4 cup chia seeds (plus a little more for sprinkling on top)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- a pinch of salt
- 1 teaspoon vanilla extract
- ¼ cup coconut oil (melted)
- 1/2 cup applesauce
- 3 ripe bananas, mashed well with a fork
- 1/2 cup dark chocolate chips (plus a little more for sprinkling on top)
- 1/2 cup walnuts
- Preheat the oven to 350°F (176°C) and line a loaf pan with parchment paper or grease well with coconut oil.
- Using a stand mixer beat the eggs and coconut sugar on high for 7 or 8 minutes until the mixture is thick and light in color.
- Meanwhile, in a separate bowl mix the dry ingredients together.
- When the egg mixture is ready, turn the mixer to a low setting and add in the following order: vanilla extract, coconut oil, applesauce, and mashed bananas. Mix well.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Remove the bowl from the stand mixer. Add the chocolate chips and walnuts mixing gently with a spatula just until combined.
- Transfer mixture to a loaf pan. Sprinkle more chia seeds and chocolate chips on top.
- Bake for 45 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- Enjoy as is or spread a schmeer of butter on top!
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Use bananas that have developed brown spots on their peel. The riper a banana, the sweeter it will be which makes for amazing banana bread!
Bake time can depend on how ripe your bananas are. This banana bread will take at least 45 minutes in a 350°F oven to bake. Be sure to check the bread before taking it out of the oven by inserting a toothpick into the middle of the loaf to check if it’s done. If the toothpick comes out clean, or with just a few crumbs on it, it’s done. If it’s still slightly gooey in the middle it may require an additional 5-10 minutes in the oven.
Allow the loaf to rest in the pan for a few minutes after you remove it from the oven. This will allow the bread to firm up a bit making it easier to remove from the pan without breaking apart into pieces. If the bread doesn’t come out of the loaf pan easily, slide a thin metal spatula or knife carefully around the inner edge of the pan to loosen the bread, and then remove.
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: banana bread, gluten free, breakfast, snack