Who doesn’t like some yummy banana bread with chocolate chips and walnuts? Oh my word, I LOVE IT. I can’t have banana bread unless it has chocolate chips and then with an added crunch from the nuts? Mmm, so yummy!

I had a ton of ripe bananas a few days ago and already froze a bag full and still had a few more to get rid of. So I decided to make a loaf of banana bread while waiting for my husband to get back work a couple of nights ago. The baby was long in bed and hubby was still gone. I debated with myself if I should go to bed or wait up for Sam. But because I decided to wait for him to get home, I had to stay occupied in order to stay awake and so I baked. Samuel walked inside and immediately went to the kitchen and had the biggest smile on his face when he saw a freshly baked loaf of banana bread. It’s for sure a favorite around this place. Besides, who doesn’t like the idea of eating something so incredibly yummy without refined sugar?

4 Ripe Bananas

1/3 C. Maple Syrup (or honey)

1/2 C. Melted Coconut oil (or butter, but I wanted the vegan version of this!)

2 Eggs (or flax eggs if you want to go entirely vegan!)

1/4 C. Coconut or Almond Milk

1 tsp. Baking Soda

1 tsp. Vanilla Extract

1/2 tsp. Cinnamon

1 3/4 C. Gluten free flour blend (found at any grocery store)

Mix everything together in a mixing bowl and preheat the oven to 325 and bake for 55-60 minutes or until it’s golden brown on top. I added chocolate chips and walnuts (as I mentioned above) or you can go for a fruitier taste and add dried fruit.

Super yummy and Eli loved it for breakfast along with almond butter. Yum!