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Bananas are one of my favorite foods. They're the perfect afternoon snack and pre or post workout meal. I always keep bananas in my house and usually I eat them before they get too brown, but sometimes I find myself stuck with brown bananas that I don't know what to do with.
It's great to freeze these over ripe bananas to save for smoothies, but it's even better to make some chocolate chip banana bread with! Baking is not my best talent, so I like to try to make recipes that are fool-proof and use as minimally processed ingredients as possible. Bananas, almond butter, fresh vanilla bean and all of the other ingredients in this recipe are fresh, healthy and satisfying. That’s why I also love using Enjoy Life’s gluten free dark chocolate morsels because they only have two ingredients: unsweetened chocolate and cane sugar. Exactly what chocolate should be!
You can make a loaf of chocolate chip banana bread (pictured below) or muffins for a portable treat. Either way, you won’t be able to stop eating it!
- 1 cup gluten-free rolled oats
- 1 cup almond meal
- 1 cup gluten free all-purpose baking flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup Enjoy Life gluten free dark chocolate morsels
- 3 ripe bananas
- 1 vanilla bean or 2 tsp vanilla extract
- 1/3 cup almond butter
- Juice of one lemon
Preheat your oven to 350 degrees.
Take all of the dry ingredients minus the chocolate chips and process in your food processor until fine. Move flour mixture to a bowl and set aside. Next take your wet ingredients and process in your food processor. You can process until the bananas are smooth or leave chunky for chunks of banana in your bread.
Take your flour mixture and slowly add in the flour and mix until well incorporated. Then mix in the chips and add your batter to a parchment paper lined loaf pan or muffin tins. Top with a sprinkling of chocolate chips and bake for 45 minutes. Enjoy!