Chunky Nutty Chocolate Banana Bread
Egg free and Dairy Free and Gluten Free
Enjoy this banana bread with nutritious ingredient swaps. After making you will have a decadent, gluten-free and vegan banana bread that tastes delicious.
• 2 ripe bananas, mashed with a fork
• 1/3 cup unsweetened/or sweetened apple sauce
• 1/3 cup maple syrup
• 2 flax eggs* (If you aren’t vegan you can use 2 real eggs and it comes out extra moist)
• 1/4 cup unsweetened almond milk/oat milk creamer (vanilla or flavored to your liking)
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1 1/2 cup gluten-free oat flour
• 1 teaspoon baking soda
• 4 Heaping tablespoons of dairy free chocolate chips
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon of mahlab spice (spice used in Syrian or Arabic recipes)
• 1/4 cup each of add-ins of your choice: chopped walnuts, chocolate chips, cranberries, pumpkin seeds, sunflower seeds, pistachios (I buy a cranberry nut mix and slightly chop into smaller pieces)
***Flax egg for each flax egg, combine 1 Tablespoon ground flaxseed + 3 Tablespoon water in small bowl for about 5 minutes)
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INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mash the bananas in a mixing bowl with a fork
3. Add all wet ingredients: unsweetened apple sauce, maple syrup, flax eggs, almond milk and vanilla extract. Stir till it is all blended.
4. Add the dry ingredients: Almond flour, Oat flour, baking soda, cinnamon, mahleb and salt. Stir until everything is blended. Add additional add-ins i.e Chocolate chips are a must!
3. Transfer to a loaf pan lined in parchment paper and spread evenly. Top with any extra nuts, chocolate chips or sliced banana. or a sliced banana.
6. Bake for 50-55 minutes, or until cooked through (you will know when you insert a toothpick, and it comes out clean. Let cool for at least 15 minutes before removing from the pan. Store leftovers in the refrigerator. Enjoy!