Gluten-Free Chocolate Chip Banana Bread
Ingredients
- 2 tbsp ground chia (or ground flax)
- 6 tbsp water
- 1/2 cup large flake oats
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt, finely ground
- 1 tsp ground cinnamon
- 1 cup all purpose gluten-free flour
- 1/4 cup coconut oil
- 1 cup coconut sugar
- 1/3 cup unsweetened coconut yogurt (or unsweetened soy yogurt)
- 1 tsp vanilla extract
- 1 cup mashed banana (I used 3 bananas)
- 3/4 cups semi-sweet dark chocolate chips
Preparation
Make chia egg by combining ground chia and water in a bowl. Whisk with a fork and let sit for 10 minutes.
Sift gluten-free flour into a large mixing bowl with baking soda, salt, and cinnamon. In a blender or food processor, pulse oats until they are in powder form and add to the bowl. Mix the dry ingredients to combine.
In a saucepan, melt coconut oil on medium-high heat. Remove and pour into a large mixing bowl with coconut sugar, coconut yogurt, vanilla, and chia egg. Whisk together to combine. Add wet ingredients to dry and mix until just combined. Then add mashed banana and mix again. Pour in chocolate chips and gently fold into the batter.
Preheat oven to 180C/350F. Rub a rectangular baking pan with coconut oil along the base and up the sides. Pour batter into the pan and bake for 45-55 minutes, or until golden and a toothpick inserted in the middle comes out clean. Let cool for 15-20 minutes before removing from the pan.
Tips
If the top is getting too brown during baking, cover it with tinfoil.
