It’s time to get in shape and that means reducing my carbohydrate intake. My name is Laurel and I am a carb junkie. Yes, its true. It’s one of the main reasons why I’m overweight. So now that I’m going to the gym and reducing my calorie intake, it’s time to kick it up a notch by reducing my carbohydrate intake. My new favorite way to do that is with this delicious banana chocolate chip bread.
I never would have considered alternate flours if it wasn’t for my sister. She has celiacs disease. Her body actually rejects gluten, to an extreme. It was a pretty major life changing moment for her when she realized that all her health issues were directly related to gluten intake… with a few other intolerances as well. She cannot eat dairy or eggs either… which means she can’t eat this bread. It was hard for her today… drooling over this loaf of bread that she could… almost eat. So close.
I’m sure I’ll figure out something that she can eat. For now I’m just trying to work on getting healthy, reducing bloating, reducing carbohydrate intake, and of course… dropping some pounds. I did receive my first compliment today about looking like I’ve lost a little weight. It came from my husband, I caught his eye and I wasn’t complaining!
- 3 ripe bananas; mashed
- 4 eggs
- 1/2 cup coconut oil
- 1/4 cup raw honey
- 1 tablespoon vanilla
- 1 cup coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoons sea salt
- 1/2 cup dark chocolate baking chips
- Preheat oven to 300 degrees F. Beat bananas, eggs, coconut oil, honey and vanilla with a mixer on medium speed until smooth.
- In a medium size bowl, sift together coconut flour, cinnamon, baking soda, and salt.
- Add flour mixture to banana mixture. Beat on low speed until combined.
- Fold in baking chips. Pour and bake as indicated below.
- For one standard loaf - Line a standard 8 1/2" x 4 1/2" loaf pan with parchment paper. Pour batter into lined loaf pan. Bake for 1 hour.
- For two mini loaves - Line both mini loaf pans with parchment paper. Pour batter into lined pans. Bake 45 minutes.
- For muffins - Place muffin liners in muffin tins. Drop batter by spoonfuls into 24 muffins. Bake 30 minutes.