JUMP TO RECIPE
I’ve been enjoying this delicious and irresistibly moist banana bread recipe for years. I only recently included it in my free ebook, Little Food Lovers: Healthy Snackers. Lately, since Vienna, like all kids, is home from school, I’ve been baking much more often. I made this banana bread again last week and realized that I hadn’t posted it on the blog yet! Despite having other banana bread variations like Buckwheat Banana Bread and Earl Grey Banana Bread, this one remains my go-to choice.
This recipe is a favorite because it has all the delicious qualities of classic white flour banana bread. It’s moist, flavorful, naturally sweet, and reminiscent of the kind your grandmother might have made (shoutout to all the banana bread-making grandmas!).
I truly believe this banana bread deserves the title “Best Ever Chocolate Chip Banana Bread.” I may be biased, but I’m thrilled about creating a gluten-free, nut-free, nourishing treat that my whole family loves—even those who aren’t keen on “healthy” food!
Here’s a video tutorial to guide you through the recipe, followed by the detailed instructions below. With Vienna out of school, most upcoming videos will feature her as a special guest.
The recipe is adaptable:
* You can substitute another flour for the brown rice flour, but avoid adding more coconut flour without adjusting the liquids, as it absorbs a lot of moisture.
** If you’re not a fan of bananas, try using 1/2 cup of applesauce as a replacement.
*** The maple syrup can be left out, but replace it with non-dairy milk or water to maintain moisture.
Feel free to add more chocolate chips if you like—no judgment here! You can also include walnuts, but I kept it nut-free for kids with allergies.
Stay healthy, friends!
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Some common questions and answers about the recipe:
– **Can I use almond flour instead of rice flour?**
The texture will be quite different, and it might be denser. Feel free to experiment and let me know how it goes!
– **Will flax eggs work?**
It’s hard to say with coconut flour-based recipes, but give it a try and share your results!
– **Substitutions tried by others:**
– All-purpose flour instead of brown rice flour (worked well as muffins).
– Tapia and almond flour combination for a lighter texture.
– Raisins instead of chocolate chips (still moist and perfect).
This recipe allows for creativity while ensuring delicious results. Enjoy baking it and share your modifications!
**Note:** Important baking tips—don’t add eggs after melting coconut oil, and consider banana substitutes if needed. Keep an eye on baking times, as they may vary based on your oven and banana ripeness.
