Ingredients
Scale
- 3–4 overripe medium bananas
- 1/4 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 egg + 1 egg white
- 1 tsp pure vanilla extract
- 1 cup unbleached whole wheat flour + 1/2 cup oat flour (may do 1 and 1/2 cups oat flour for gluten free alternative)
- 1 tsp. baking soda
- 1/3 cup 60% dark chocolate chips, plus 1 tbs. for melting
- 1/4 cup walnuts
- Sea Salt
Instructions
- Preheat oven to 350˚F.
- In a mixing bowl, mash peeled bananas thoroughly until mostly smooth. Some small lumps of fruit will remain, that’s ok!
- Mix in melted coconut oil, maple syrup, and vanilla, and then add the egg/egg white (adding the egg and coconut oil too closely together may cause the egg to cook in the hot oil).
- In a separate bowl, combine the remaining dry ingredients (except for the 1 tbs. of chocolate chips for melting), and then slowly mix the dry ingredients into the wet.
- Pour batter into a greased loaf pan.*
- Melt the remaining chocolate chips, pour onto the batter, and swirl with a fork. Sprinkle the top lightly with sea salt, and bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- *I recommend using coconut oil spray, which I swear by for baking, roasting, and sauteeing! So flavorful, and so much better for you than most non-stick sprays.