Comforting and nourishing. Always.
We eat it for breakfast, or as a dessert. The natural sugars in ripe bananas make the bread sweet, moist and dense.
This gluten-free, vegan recipe calls for cashews, an oat or almond milk, coconut oil (I use MCT oil for its energizing properties) and gluten-free chocolate chips — simple ingredients to satisfy your sweet tooth as well as your desire for healthier eating.
We bet you won't have time to decide whether it's more of a breakfast or a dessert... it'll be gone from your plate!
Ingredients:
- 4 medium ripe bananas, mashed
- 2 tbsp oat or almond milk
- ¼ cup of MCT coconut oil
- ¼ cup sugar
- 1 cup gluten-free all-purpose flour
- ½ tsp Himalayan pink salt
- 2 tsp baking soda
- 1 cup raw cashews, lightly chopped (they'll add a nice crunch to the recipe)
- ½ cup semi-sweet dark chocolate chips (I use Enjoy Life, dairy- and gluten-free)
Instructions:
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a large bowl, use a fork to roughly mash the bananas. Using a spoon or wooden spatula, stir in the plant-based milk, oil, sugar, flour, salt and baking soda. Scrape the sides and bottom of the bowl well to ensure the mixture is uniform.
Fold in the chocolate chips and cashews.
Pour the batter into your pan and spread it evenly.
Bake 35 to 45 minutes. (insert a toothpick to check doneness; it should come out dry when inserted into the center of the loaf)
Slice into 8 pieces and serve warm (or cold if any is left!) 😄