Hey friends!

Apparently winter has decided it isn’t finished yet here in D.C. We’re actually supposed to have a ~snow day~ tomorrow! This warm, chocolatey banana bread is the perfect thing to make while spending a day in.IMG_5566Winter weather may be on the forecast, but these pastel bowls are defiantly spring. Mash your bananas, whisk your dry ingredients, and cream together coconut oil and coconut sugar. I went with a gluten-free flour blend for this recipe, but you could definitely use regular flour, too!IMG_5568I used three bowls to incorporate the different ingredients, then just barely folded them together. This prevents overmixing, which causes the bread to become tough. Take it easy!IMG_5571Double chocolate banana bread isn’t complete without (mini) chocolate chips!IMG_5573You can bake these in a loaf pan or muffin tins, but I decided to use these cute ramekins to create mini-cakes. Just be sure to adjust your bake time accordingly!IMG_5586Done and perfect! These are best enjoyed warm with a strong cup of good coffee.

Double Chocolate Banana Bread (gf)

Ingredients

  • two ripe bananas
  • 1 1/2 cups gluten free flour
  • 1/4 cup cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 c. coconut sugar
  • 1/2 c. coconut oil
  • 1 tsp. vanilla
  • 1 egg
  • 1/2 cup miniature chocolate chips

Instructions

  1. Preheat oven to 350 F. Prepare muffin tins, loaf pan, or ramekins by spraying with olive or coconut oil.
  2. In a small bowl, mash bananas. In another bowl, cream together coconut oil and sugar, adding vanilla and egg until well incorporated. In a third bowl, whisk together dry ingredients.
  3. Using a rubber spatula, fold the wet mixture into the dry mixture, then add bananas and fold until just incorporated.
  4. Fold in chocolate chips.
  5. Bake at 350F for 12-15 minutes if using muffin tins or 40-45 minutes for a loaf pan.
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