I love the smell and warmth of something baking in the oven. There's something so cozy about it all—fitting for these chilly, winter days. I had some bananas that were looking pretty old, so I went with a traditional treat...and personal favorite—banana bread! The recipe I followed is for a healthier type of loaf, but I went ahead and substituted coconut flour for the whole wheat flour that the original recipe called for. More bites, less guilt! I also added a little cacao powder...because, who doesn't love chocolate!
HEALTHY CHOCOLATE BANANA BREAD
Makes 1 loaf
1/3 cup melted coconut oil
1/2 cup raw honey
1 cup mashed bananas (2 large bananas)
1/4 cup milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1 3/4 cup coconut flour
1/4 cup cacao powder
Preheat oven to 325°F. Grease a 9x5in pan.
In a large bowl, beat the oil and honey together. Add the eggs and beat well. Then whisk in the mashed bananas and milk. If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place, like on your stove, for a few minutes.
Add the baking soda, vanilla extract, salt and cinnamon and whisk to blend. Stir in the flour with a big spoon until combined. Lastly, stir in the cacao powder.
Pour the batter into your greased pan and sprinkle lightly with cinnamon.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes, the transfer to a wire rack and let cool for 20 minutes before slicing.