Double Chocolate Banana Bread (Gluten-Free)

I’M NOT SURE HOW I HAVE GONE THIS LONG WITHOUT SHARING MY BANANA BREAD RECIPE – BUT THE TIME IS FINALLY HERE! THE ONLY BANANA BREAD RECIPE YOU WILL EVER NEED AND IT’S GLUTEN FREE! THIS BEAUTY HAS BEEN GRACING MY FEED FOR THE PAST YEAR OR SO AND NOW I AM SHARING WITH YOU IN HOPES THAT THIS RECIPE BRINGS YOU JUST AS MUCH JOY (AND CONSISTENTLY PERFECT) BANANA BREAD AS IT HAS BROUGHT ME! 

DOUBLE CHOCOLATE BANANA BREAD

WET INGREDIENTS

2 Ripe Bananas Mashed

1/2 Cup creamy nut butter (I use peanut butter!) 

1.5 tablespoons coconut oil 

1 teaspoon vanilla 

2 Eggs

DRY INGREDIENTS 

1 cup gluten free flour (Can sub regular all-purpose flour if not gluten free!)

2 tablespoons cacao powder

1 teaspoon baking powder 

2 teaspoons cinnamon 

2 scoops Vital Proteins Collagen Peptides (optional) 

1/4 cup chocolate chips 

Additional topping: 

1/4 cup chocolate chips 

DIRECTIONS

1. Preheat oven to 350 degrees 

2. Add all dry and wet ingredients into a mixing bowl and mix well

3. Add a small amount of coconut oil to bread pans (this recipe makes 2 large bread pans or 3-4 mini loafs). 

4. Pour into greased pans and sprinkle the additional chocolate chips to the top 

5. Bake at 350 for 35 minutes (check with toothpick) 

6. Allow to cool and enjoy!  

* These loaves will last for about a week in the fridge and months in the freezer!