Chocolate Chip Banana Bread (gluten free)

This banana bread appears in my kitchen about once a week. It slowly disappears, as we eat it for breakfast, snacks, dessert—really at any time of day—and is quickly replaced by a new loaf almost as soon as the old one is finished. There are not that many foods in my household that make it into such heavy rotation, but this (gluten-free, grain-free) chocolate banana bread is just that good. I often add powdered chaga, an adaptogenic mushroom that fights inflammation and supports overall well-being, but you can leave that out if you don’t have it at home. Eating a slice of this banana bread just as-is is delicious, but I really love to have a piece heated with a dollop of coconut yogurt, a drizzle of almond butter, and a sprinkling of cacao nibs. Yum!

Chocolate Chip Banana Bread (gluten free)

recipe adapted from Dani Nemeh

• 3 very ripe bananas, mashed
• 3 large eggs
• 1/2 cup cashew butter
• 3 Tbsp honey
• 1 Tbsp melted coconut oil, plus more for the pan
• 1 tsp vanilla extract
• 2 1/4 cups almond flour
• 1/4 cup cacao or cocoa powder
• 1 tsp cinnamon
• 4 tsp ground chaga (optional)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup chocolate chips

1. Preheat the oven to 350°. Grease an 8 x 4″ loaf pan with coconut oil, set aside. In a large mixing bowl, combine bananas, eggs, cashew butter, honey, 1 tablespoon coconut oil, and vanilla extract. Stir to combine. In a medium bowl, combine all remaining ingredients but the chocolate chips and stir.
2. Gradually add the dry ingredients to the wet ingredients, stir until just combined. Scrape into the loaf pan, top with chocolate chips, and bake until a tester poked into the center comes out clean, about 45 to 50 minutes. This keeps for about a week if you store it in the refrigerator; if you store it on the counter, enjoy within a few days.