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the BEST gluten-free dairy-free chocolate chip banana bread

recipesStacey OswaldComment

Banana bread used to be my all-time favorite food, probably because it was the only thing my mom would bake for me on a regular basis. My dad was always the cook in my family, and I quickly took up the role of baker, but my mom’s banana bread, guacamole, and grilled cheeses simply can’t be beat. Legit CAN'T. Ever since I left for college, I’ve made all sorts of banana breads, but I’ve never been able to rival hers… until now.

It all began with three ripe bananas and a bag of bodacious banana bread walnuts from Erewhon. My fiance LOVES super ripe bananas, so I typically am never able to use them for baking purposes (or banana phone purposes), but I randomly got lucky this week. I also invested in these amazing walnuts a couple months ago, and I've been dying to use them for oh so long. Yesterday, I set about creating a recipe for gluten-free, dairy-free banana bread with limited sugar that would also somehow taste good. Not gonna lie, I think I killed it. 

I made these "free" of so many things things because I think I might have an issue with FODMAPS- you can read more about FODMAP intolerance here. I'm not trying to do anything drastic, but I have been much more diligent about taking my digestive enzymes and limiting the amount of FODMAPS in my diet, AKA garlic, onions, avocados (sob), gluten (another sob), high-sugar fruits, and lactose. So this recipe is really great for people with a FODMAP intolerance, as well as anyone who just likes the taste of banana bread. Seriously, it's that good. Even my pup wanted some!

Now let's get baking, the healthy and delicious way! :) 

Gluten-Free Dairy-Free Chocolate Chip Banana Bread
serves: 10 + 12 mini muffins

Ingredients
3 ripe bananas
2 eggs
1/4 cup almond butter, melted
1/4 cup coconut oil, melted
1/2 cup coconut sugar
2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
3/4 cup almond milk
1 1/4 cups almond meal
1 1/4 cups oats
/2 cup (or more!!!) dairy-free chocolate chunks 
1/2 cup walnuts, chopped (optional)

Directions
1) Preheat oven to 350 and grease a loaf pan with baking/coconut oil spray.
2) Now, grind your oats into oat flour. Simply throw your oats in a food processor and process until they've formed a flour- don't worry if you still have oat chunks, the texture is great addition! Put oat flour in a separate bowl.  
3) Combine bananas and eggs in your food processor and blend until no chunks of banana remain.
 4) Add all remaining ingredients up until the almond milk, and process again until smooth.
5) Add in the almond meal and oat flour, reserved in a separate bowl, and process again for about 5 seconds, or until you've formed a batter. It won't be too thick, but that's okay! 
6) Now put the whole mixture in a bowl, and add in your chocolate chips and walnuts, if you're using them. I highly recommend both! 
7) Fill loaf pan 3/4 of the way full with batter, reserving excess for mini muffins or full muffins. Bake for 40-45 minutes, or until set. 
8) Let rest for 15-20 minutes, then slice and enjoy! If you make mini muffins, they'll take about 12 minutes to bake.