Not your regular Banana bread

Gluten-free and egg-free, you can make it vegan. If you so desire, use oil instead of butter.

Makes one large loaf pan 5”x 10” or one bundt pan

Preheat the oven to 350°F

2 Cups AP flour or Gluten-free AP flour + 1 tsp of Xantham gum

1 cup Coconut Sugar or regular granulated sugar

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cloves

1/2 tsp ground Ginger

2 ea Bananas, mashed with a fork in a separate bowl

1 cup Canned Coconut Milk

1/2 cup Avocado oil or Melted butter

1 Tbls Vanilla extract

1 1/2 cup of semi-sweet chocolate chips

If you are using a Bundt pan, grease it properly with butter. If you are using a spray, make sure it is covered. I prefer melted butter and a brush.

In a large mixing bowl, combine all the dry ingredients. Once you have mashed the bananas into mush, add the wet ingredients to the banana and whisk them together into a semi-smooth mix. Add the banana mixture to the dry ingredients and fold together; whisk is unnecessary. Lastly, add the chocolate chips and pour the mixture into the greased pan.

Bake the Bundt pan in the middle of the oven for 40-45 minutes and the loaf pan for about 50-60 minutes. Check with a cake tester when ready. Depending on your oven, you might have to cover the pan to bake the whole time.