:: Banana Chocolate Chip Loaf ::

{gluten-free}

Let’s talk about this Banana Chocolate Chip Loaf… Nicole and I have already posted several of our favorite banana muffin and bread recipes; however, this one is PERFECT for those of you on a wheat- or gluten-free diet!

As some of you may already know, I have been experimenting with a wheat-free lifestyle since the beginning of January. I have really noticed a difference in my body and my overall headaches, which is a great breakthrough for me. I have spent the last three months eating primarily wheat-free and then… our trip to Maui happened. I purposely let my eating plan go out the window; embracing the warm sunshine, salty sea air, and banana macadamia nut pancakes topped with fresh whipped cream {Haha}! It was wonderful… but upon coming home, I knew my body needed a little detox from my vacation eating! I chose to start the Whole30 the day after we came home from our trip. Smart? Umm… perhaps not! My poor body was forced to deal with the time difference, high altitude {we live a mile above sea level}, and elimination of carbs AND my beloved morning coffee! Sugar, dairy, grains, lentils/beans, and anything processed was removed abruptly! {Yikes!}

Well… as of today, I am 1/3 of the way through my 3o days. I had horrendous headaches day 2 and 3, but have been feeling fairly good and energetic since. I really haven’t had any cravings for sugar or coffee since then, but I will say… it has taken quite a bit of self-control when we are out. Yesterday we went to a minor league baseball game with the kids. I was surrounded by all of that deliciously junky baseball field food! I stuck with a Larabar and water! {Victory!}

It certainly hasn’t been the easiest, but in the end, I hope this provides a good reset for my body. At this point, I’ve actually lost 5 pounds and 6 1/2 inches off of my body {in the areas I measured}! I’m super thrilled with the results thus far {although I’m sure much of what I’ve lost is excess water weight}. I hope to continue on this path of good healthful choices following the Whole30, where I simply focus on wheat-free, clean eating! {I’ll keep you posted with my progress!}

So… I’ve definitely drifted away from this perfectly delicious banana-chocolatey loaf! I adapted the recipe from Danielle Walker {Against all Grain}. I really love her cookbook, you guys! I actually whipped up this breakfast loaf before we went on vacation, so I’d have something tasty to share with you while I was doing the Whole30 plan. I personally love that this recipe doesn’t call for any processed sugar {with the exception of the optional chocolate chips}. The banana bread isn’t heavy or dense. It’s satisfyingly light, yet flavorful… and completely delicious! I promise it will remind you of your tried-and-true favorite recipe!

TIP: After making the loaf, make sure to let it cool before slicing and serving. I’ve found that with all gluten-free baked goods, if the dish isn’t properly cooled… it tends to crumble.

I really enjoyed the loaf the next few days, refrigerated {as did my kids}! Let me know what you think if you try it out! Enjoy!

Print Recipe

Gluten-Free Banana Chocolate Chip Loaf

Ingredients

2 tablespoons coconut oil {or butter} melted
4 large eggs
3 tablespoons raw honey
1 teaspoon pure vanilla extract
1/2 teaspoon apple cider vinegar
1/2 cup coconut flour
1/2 cup *oat flour {gluten-free} or blanched almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup milk of choice {I used unsweetened coconut milk}
3 large ripe bananas
1/2 cup chocolate chips {optional}
*You can make your own Oat Flour by putting your oats into a food processor or blender and blending until it resembles fine flour.

Instructions

Preheat the oven to 350 degrees {Fahrenheit}.
Grease the sides and bottom of an 8 1/2-by-4 1/2 inch loaf pan.
Place the coconut oil, eggs, honey, vanilla, and vinegar in the bowl of a stand-up mixer and beat on high for 30 seconds.
Combine the coconut flour, oat flour, baking soda, and sea salt in a bowl. Add them to the wet ingredients, beating until combined.
Place the milk, and bananas in a separate bowl and mash.
Add the banana mixture to the batter and beat until well combined.
Mix in the optional chocolate chips {reserving a few to sprinkle on the top, if desired}.
Pour the batter into the prepared loaf pan and bake for approximately 40-45 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the loaf pan for 20 minutes. Slice and serve! {The banana loaf is delicious refrigerated and served a day or two after it was made, as well!}