Chocolate Chip Banana Bread

Chocolate Chip Banana Bread Recipe


Prep time : 15 mins
Cook time : 40 mins
Total time : 55 mins
Serves: 8 slices

Ingredients

•     3 medium sized bananas
•     1 tablespoon ground flaxseed
•     3 tablespoon water
•     125ml (1/2 cup) coconut oil
•     120g (1 cup) brown rice flour
•     50g (1/2 cup) tapioca flour (or tapioca starch)
•     50g (1/2 cup) gluten-free oats
•     2 tablespoons ground cinnamon
•     4 tablespoons coconut sugar
•     1 teaspoon bicarbonate soda (baking soda)
•     50g (handful) of dairy-free chocolate chips
•     ½ teaspoon nutmeg (freshly grated)
•     Pinch of ginger (freshly grated) - optional
•     2 teaspoons vanilla extract
•     1 teaspoon apple cider vinegar

Directions

1. Mix the tablespoon of ground flaxseed with the 3 tablespoons of water and leave on the side to thicken whilst you prepare the rest of the ingredients.
2. Melt the coconut oil. Coconut oil solidifies at 24C (76F) and you'll need to melt it for this recipe. If your coconut oil is in a glass bottle or jar, then you can place it in a saucepan with hot water (gently heat). Alternatively, plan ahead and leave it on a warm windowsill, or near a heat source until it turns to liquid.
3. Mash the bananas with a fork in a mixing bowl.
4. Put the oven on in advance to gas mark 5 (375F/190C).
5. Add the brown rice flour, tapioca flour, gluten-free oats, ground cinnamon, coconut sugar, chocolate chips and bicarbonate of soda.
6. Use a super-fine grater and grate the nutmeg. Use more or less than the amount specified above, depending on preferred taste.
7. Finely grate a pinch of fresh ginger (optional).
8. Give the flaxseed/water blend a bit of a stir again. This should have thickened up.
9. Combine the flaxseed/water blend, coconut oil, vanilla and apple cider vinegar in a jug, before mixing in the bowl with all the ingredients. Mix thoroughly.
10. Pour the ingredients into a parchment-paper lined loaf tin.
11. Pop into the oven for 40 minutes.
12. Cool on a cooling rack. You might like to allow it to sit in the loaf tin for a while first like I do. Gluten-free cake can be a bit fragile when it is hot.