Weekly Banana Choco Nut Loaf [GF] [DF]

I'M BACKKK!! And I'm thrilled to share with you one of my most made recipes that's a true staple in my home, that can be made as both bread and muffins.

This recipe has been a go-to for me for years, and I can't count the number of times I've whipped up a batch of this delicious treat. What I love most about it is its incredible versatility. Whether you're in the mood for classic chocolate chip goodness, the freshness of blueberries, the sweetness of strawberries, or the tartness of raspberries, this recipe has got you covered!

The base is simple yet packed with flavor and nutrition. With ripe bananas, eggs, a touch of butter or your favorite oil, and a hint of honey or maple syrup for sweetness, it's wholesome and satisfying. But here's where the magic happens: the flour blend. Almond flour adds a nutty richness, while tapioca flour or your preferred gluten-free flour keeps everything light and fluffy. A dash of cinnamon and a pinch of salt bring out the flavours beautifully.

And let's not forget the optional add-ins! Whether you're indulging in melty chocolate chips or enjoying bursts of fruity goodness from fresh berries, each bite is a delight for the taste buds.

So whether you're craving a cozy slice of banana bread or a grab-and-go muffin bursting with flavor, this recipe has got you covered. It's perfect for breakfast, snack time, or any time you need a little pick-me-up. Plus, it's gluten-free, making it suitable for all dietary preferences.

Weekly Banana Choco Nut Bread 

Prep time: 10 mins

Cook time: 25 mins (muffins) - 50 mins (bread)

Ingredients:

• 4 mashed bananas
• 2 eggs
• 1/4 cup melted butter or olive oil
• 1/4 cup honey or maple syrup
• 1 1/3 cup almond flour
• 1/3 cup tapioca flour or all-purpose gluten-free flour
• 1 tsp baking soda
• 1/2 tbsp cinnamon
• 1/2 tsp salt
• Optional: 1/4 cup chocolate chips
• Optional: 1/4 cup walnuts

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with butter or oil.

2. Combine Wet Ingredients: In a large mixing bowl, combine the mashed bananas, eggs, melted butter, and honey or maple syrup. Mix well until all the ingredients are evenly combined.

3. Combine Dry Ingredients: In another mixing bowl, combine the almond flour, tapioca flour or gluten-free flour, baking soda, cinnamon, and salt. Stir until the dry ingredients are well combined.

4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. If using, fold in the chocolate chips and walnuts until evenly distributed.

5. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

6. Bake: Place the loaf pan in the preheated oven and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the bread comes out clean. If you're making muffins, the bake time will be shorter, so keep an eye on them and start checking for doneness around 20-25 minutes.

7. Cool and Serve: Once baked, remove the banana bread from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm, or store in an airtight container for later enjoyment.

Enjoy your delicious and nutritious gluten-free banana bread or muffins!

Find more recipes here at Energy School and follow @becka.crowe on Instagram to get access her all her recipes as videos!