Your banana bread just got an upgrade.
Do I buy extra bananas just so some will get too ripe and I will need to bake....maybe. Banana bread is one of those staples that is so versatile. You can find a way to make it with just about anything you have on hand. There are times when I pack it with nut butter, pumpkin or applesauce. This time, I kept it simple. I chose to use coconut and cassava flour so anyone who is grain-free can enjoy this.
I loaded this loaf with fresh raspberries and chocolate. Wow, this combo is unreal. I always put some more on top for good measure. The only thing I would do different next time is double (or quadruple) the recipe.
2 ripe bananas
1/4 cup coconut flour
1/2 cup cassava flour
1/4 cup maple syrup
1 tsp vanilla
1/4 cup non-dairy milk
1 tsp baking soda
1 tsp lucuma spice blend (or cinnamon)
2 eggs or flax eggs
3 tsp coconut oil
If you are using a flax egg, make it and set aside.
Preheat oven to 350°F.
In a mixing bowl, mash banana.
Add in maple syrup, coconut oil, vanilla and milk.
Add in the flour, baking soda, lucuma mix and flax egg.
Fold in the raspberries and chocolate.
Prepare a baking dish and transfer batter.
Top with more raspberries and chocolate chips.
Bake for 30-35 minutes or until slightly golden.
Let loaf cool and harden before slicing.
Store in fridge.
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