Updated: Apr 19
What is is about a pandemic and a quarantine that makes people want to bake? Is it all this new found time? Is it because we found ourselves eating all our quarantine snacks on the first day we have bought them? Or maybe its because now that we are required to be home, we want to hone in on a new skill?
I am not sure what the answer is, but what I do know is that for WEEKS I have been craving banana bread, but didn't want to make it while I was sick, (yes, I caught the dreaded coronavirus) so that I could revel in all of the glory that is banana bread.
So alas, I am better now and the bananas are perfectly over-ripe so check out the recipe below, and send me your pics of your own banana bread!
3 overly ripe bananas
1⁄2 cup grapeseed oil, plus more for the pan
1⁄2 cup coconut sugar or Swerve granulated sugar
1 1/2 teaspoon vanilla extract
135 grams Otto's Naturals - Cassava flour (1 well whisked cup) or 1 cup 1:1 gluten free baking flour
1⁄2 teaspoon baking soda
1 1⁄2 teaspoon baking powder
1⁄2 teaspoon finely ground sea salt
1/2 cup Enjoy Life Mini Chocolate Chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9” x 5” bread pan or line a muffin tin.
In a large bowl, mash the bananas with a fork
Whisk in the eggs, oil, coconut sugar and vanilla extract
In a small bowl, whisk together Otto's Naturals - Cassava flour, baking soda, baking powder, and salt .
Stir the dry ingredients into the wet ingredients until just combined
Fold in the chocolate chips
Pour into the prepared bread pan.
Bake for 45-55 (bread pan) or 30 (muffin) minutes, or until dark golden brown and baked through. Allow to cool before removing the pan.