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Welcome to my blog. I'm excited to share with all of you paleo inspired family friendly EASY recipes and wellness tips. Have a nice stay, and join me again soon!

Chocolate Chip Banana Bread ( Egg, Dairy, Nut and Grain Free)

Chocolate Chip Banana Bread ( Egg, Dairy, Nut and Grain Free)

I'm super excited to bring you this recipe today because it's a recipe that so many people can enjoy even those who have allergies or dietary restrictions due to other health conditions. One of the things that to me has been the most difficult part of my healing journey  is having to eliminate certain foods. I personally don't have an extreme allergy to any foods, but I have had and still do have food sensitivities meaning if I eat certain food they cause mild inflammation in my body and/or gut issues which is not fun. Even foods that cause mild sensitivities to your body it is important to eliminate them for a period of time to allow your gut and body to heal. Many times you will actually be able to reintroduce those foods back into your diet with no problem after you have done some healing. For anyone with a severe allergy or having to eliminate foods it can be extremely tough and sometimes limiting on treats that we used to love. Food is a huge part of most peoples lives. We are around it at social events and parties. It can be extremely difficult knowing you can't have a certain food and seeing the people around you enjoy it. That is why I love to create recipes that can be enjoyed by most everyone and bring back some joy and deliciousness that may have been missed. 

This banana chocolate chip bread uses dairy free dark chocolate chips making it completely dairy free, I use a combination of flax seed and chia seed to replace the eggs, it is tree nut free (coconut and arrowroot flour are the base, and their are no added sugars besides the minimal amount found in the chocolate chips. I want to note that this bread will not rise like most because there are no eggs, and it will be very dense and will be moist because of the banana and lack of eggs. So when you take it out of the oven let it sit for a good hour or so to allow it to cool otherwise it will still be too moist.

Thanksgiving is in just a couple days from now so I want to wish you all an amazing Thanksgiving full of lots of joy and relaxing time with your families. If you are still in need of some recipes make sure to go back and check out my Pumpkin Spice Muffins, Gingery Butternut Squash Soup, Crustless Pumpkin Pie, Dairy Free Pumpkin Cheesecake, and my Simple Kale Salad which will all be great on your Thanksgiving menu!

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Servings: 1 Loaf

Ingredients:

  • 2 VERY ripe Bananas
  • 1/4 Cup +3 TBSP Coconut Flour
  • 1/4 Cup Arrowroot Flour/starch
  • 1/3 Cup Dairy Free Dark Chocolate Chips 
  • 2 TBSP Coconut Oil 
  • 2 TBSP ground Flax Seed
  • 2 TBSP Chia Seed
  • 12 TBSP filtered Water
  • 1.5 tsp Vanilla Extract
  • 1 tsp Cinnamon 
  • 1 tsp ACV (apple cider vinegar)
  • 1/2 tsp Baking Soda
  • 1/8t tsp Sea Salt

Directions:

  1. Preheat the oven to 375 degrees F
  2. In a bowl add chia seeds, flax seeds and water and mix then let sit for 5-10 minutes. This will form a paste that will be used as an egg replacement.
  3. While your chia and flax mixture is sitting grease a standard sized loaf pan with some coconut oil and line with parchment paper so bread will not stick.
  4. Melt coconut oil and set aside.
  5. In a large bowl add your 2 bananas and mash so that there are not large clumps. Then sift in your coconut and arrowroot flours and mix.
  6. While continuing to mix add your melted coconut oil and the rest of your ingredients minus the ACV, chocolate chips and your flax/chia mixture. Mix completely.
  7. Fold in your chia and flax mixture chocolate chips and last your ACV. You want to add the vinegar right before you add your batter to your dish and bake because it helps the bread rise so do not let batter sit. 
  8. Make sure your batter is completely mixed it will be thick. Now add the batter to your parchment lined loaf pan and place in the oven to bake.
  9. Bake for 45-50 minutes until top begins to brown. Your bread will still be moist that is normal. Remove bread from pan and place on a plate or baking rack to cool for at least 1 hour before eating. 

Enjoy :)

**This bread will keep for several days in the fridge and you can warm it up by placing it in the toaster oven for a few minutes**

Gingery Butternut Squash Soup

Gingery Butternut Squash Soup