I absolutely love banana bread, especially when chocolate chunks are involved! And this recipe is so moist and delicious that you'll barely believe it’s totally dairy, grain and refined sugar free.
Have you tried cassava flour yet? It’s a great non-allergenic (grain-free, gluten-free, nut-free) option for baking. It has a mild flavour and soft consistency and can be used as a 1:1 substitute for regular flour in many recipes.
Cassava flour is made from the starchy yuca plant, so it is rich in non-refined carbohydrates. With only 120 calories per 1/4 cup, it is less calorie dense than many other traditional and gluten-free flours, including wheat, corn, almond and coconut.
Ingredients for one loaf:
1/2 cup avocado oil, plus more for greasing
1/2 cup Lakanto monkfruit Golden or Swerve Brown sugar-free sweetener
2 pasture-raised eggs
2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
4 ripe bananas, mashed
1 1/2 cups Ottos’s Naturals cassava flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp Ceylon cinnamon
1/2 tsp sea salt
1 cup dark chocolate chunks (such as Enjoy Life Foods)
Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan with avocado oil.
In a large bowl, cream together sweetener and oil. Add eggs, vanilla, apple cider vinegar, and mashed banana and blend well.
In a separate bowl, mix together cassava flour, coconut flour, collagen, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined. Stir in chocolate chunks if using.
Scrape the batter into prepared loaf pan. Bake for 45 to 50 minutes, or until toothpick inserted into middle of cake comes out clean.
Cool in pan for 10 minutes, then remove to wire rack to finish cooling.
Chocolate Chunk Banana Bread can be stored in an airtight container at room temperature for 3 days, in the fridge for a week, or the freezer for up to 2 months.