But how can something that has nothing be so delicious, you ask?
I’m not sure but I think the answer lies in bananas & chocolate.
All I can say is – This bread is bananas. B-A-N-A-N-A-S!
Last week all of my college friends came in to town to celebrate and shower one of our friends who just had the most precious baby girl! We’ve done this for every one that’s had a baby- we all fly in for the weekend, we all buy a new book for the baby’s library and we all cook brunch together and spend the day eating and drink mimosas and we are usually asleep by 10 pm because well… it’s been TEN years this spring since we graduated college and those crazy late nights are noooo more.
Usually these brunches are filled with foods that are delicious but full of gluten, dairy, soy and the like. But my friend/the new mom is doing an elimination diet and has currently cut out gluten, dairy, soy, peanuts, tree nuts, eggs and shellfish. That’s extreme even for me!
But since it was her shower I wanted to try and make something that she could eat! I’ve made plenty of treats that are gluten/dairy and soy free but including ALL of these into one treat seemed a little daunting at first.
I figured I would try a banana bread because bananas are an ingredient that could help make something without ALL of these things not come out totally dry. Usually I make banana bread with almond butter and eggs but I subbed sunflower seed butter and flax eggs and presto-changeo I had a dish!
I made the “mistake” of serving it fresh out of the oven and it was the opposite of dry- it was gooey and melty and more of a chocolate banana bread pudding (in the best super chocolate goodness kind of way) and less of a banana bread but no one minded!
Then once the loaf sat at room temp it firmed up into a delicious banana bread:
Here’s how you make it!
Preheat your oven to 350 and grease a loaf pan (I used coconut oil)
Combine in a bowl:
3 ripe mashed bananas
1/2 cup sunflower butter – I used Sunbutter brand. (You can sub almond butter, cashew butter or peanut butter if you prefer and can tolerate them)
1 tablespoon of melted coconut oil
1 and a half tablespoons of maple syrup (can use less if you want to cut down on sweetness and can also sub honey if you want!)
1 tsp vanilla
1 tsp baking powder
1/3 cup + 1 tablespoon coconut flour
3 flax eggs (to make flax eggs for each “egg” combine 1 tablespoon of flax meal or ground flax seeds with 3 tablespoons of water (so in this case- 3 tablespoons flax meal and 9 tablespoons of water) and let sit in the fridge for 15 minutes until it becomes a gel like consistency then add to your bowl!) (You can use eggs if you can have them!)
Then fold in 1/2 cup dark chocolate chips (I used Enjoy Life extra dark- these do have cane sugar so you can use another brand if you want to omit cane sugar completely)
Pour into loaf pan and sprinkle additional 1 tablespoon of chocolate chips on top.
Bake for 30-35 minutes! For a bread pudding, serve warm and scoop into a bowl. For a bread, let it sit for at least an hour and firm up.