White Chocolate Chip Gooey Banana Bread
Prep Time
15 minutes
Cooking Time
60 minutes
Yields
1 small loaf
Ingredients
3 ripe bananas
1/3 cup coconut oil, melted
1 pinch of salt
1 teaspoon of baking soda
1 teaspoon vanilla extract
1 egg beaten
1/4 cup maple syrup
10 drops liquid stevia extract (I like the Sweetleaf brand, vanilla creme flavor)
3/4 cup almond flour (or your favorite nut flour, such as walnut or pecan)
3/4 cup gluten free flour (I prefer Bob's Red Mill 1:1 GF flour)
1/4 dark chocolate chips
1/4 cup white chocolate chips
Directions
Preheat the oven to 300 degrees F. Line a loaf pan with parchment paper.
In a medium bowl, mash the bananas, then add the coconut oil through Gluten Free flour to the bowl, mixing along the way.
Place the white and dark chocolate chips together in a small saucepan and warm over low heat until slightly melted (alternatively place them in a small glass bowl and microwave for about 45 seconds or until slightly melty). Add the chocolate mixture to the batter and stir gently to combine. The goal here is to mix some of the chocolate into the batter, but still have some chips remaining.
Pour the batter into the prepared loaf pan.
Bake for 30 min at 300 degrees, then cover with foil and bake for another 30 min at 300 F.
Let cool slightly before slicing and serving.
Notes
If melting the chocolate chips is too big of a hassle, just mix them into the batter cold. The cake will still be delicious, the only difference will be that the batter won't have the chocolatey flavor blended into it, and will taste more like a traditional banana bread.