These days have been dark and gloomy and oh so rainy. What to do on days like this? Bake of course! Filling the house with beautiful aroma’s from the kitchen and warming the house up with the oven at the same time! This chocolate chip banana bread is such a good comfort treat – it stays lovely and moist because of the mashed bananas. And it’s nice and sweet all on its own – although adding in a few chocolate chips never hurts.
I love this recipe – because I love bananas. They’re a good source of potassium, fibre, and also Vitamin B-6. Banana’s also keep this bread moist alongside the milk and oil. I used avocado oil in this recipe – you could also use coconut oil. That would work very well and add a slight coconut flavour. If you do use coconut oil, just warm it until it’s in liquid form before adding to the mixture.
Chocolate chips are, of course, optional in this recipe. We’ve always made this bread without them, and it’s simple and sweet. I love adding just a half cup of the chips – providing little bites of chocolate throughout the bread. I used semi-sweet chocolate chips so they aren’t overly sweet.
It’s pouring rain and cold out here today – I think I’ll be heading into the kitchen to make this right now!
This moist Banana Bread is soft and sweet with bursts of chocolate throughout.
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1 egg
- 3/4 cup milk
- 1/4 cup oil (avocado or coconut)
- 1/8 cup honey
- 2 bananas (large)
Preheat oven to 350°.
Grease a 9x5x3 loaf pan.
In large bowl, mix together dry ingredients - including chocolate chips.
In mixer - mash bananas until almost smooth. Add in remaining wet ingredients and combine.
Add in dry ingredients gradually.
Pour into prepared loaf pan.
Bake for 1 hour or until toothpick comes out of centre clean.
Let cool before removing from loaf pan.
Tools You’ll Need For This Recipe