I love quick-bread baking, because… it’s QUICK! I also love a quick-bread because having a homemade delicious product that is a delight to taste, touch, and smell, in under an hour definitely makes me happy!
I adore the smell that fills the kitchen, and actually, the whole house! It immediately relaxes me, and if there are others in the home, I’m guessing it relaxes them too. As far as touching goes, getting my hands messy whilst measuring out the ingredients reminds me of times I spent helping my grandma bake, and how much I learned from her. It’s soothing.
I also love the sense of creativity a quick-bread allows; you can vary the ingredients and make it: gluten free, dairy free, egg free, add different chocolates, nuts, and or fruit. You can let your imagination run wild and experiment!
PLUS, there aren’t many bowls or utensils to clean up! PERFECT!!!
I can definitely vouch for ambitiouskitchen.com Paleo Chocolate Chip Coconut Flour Banana Bread! (That was a mouthful!).
It is a moist, gluten-free, flavourful, nutritious, light, no added sugar delicious bread that I have happily been eating to fuel my early morning exercise whether it be running, yoga or strength training. My son has happily been munching on it for an afternoon, before and after dinner snack.
Why did I use Coconut flour? We are fortunate enough to have access to such a diverse range of foods with so many nutritional benefits that I give ‘everything a go’ to hopefully receive those benefits!
Potential health benefits of coconut flour are: controlling blood sugar, avoid gluten, high in fibre, and losing weight.
The peanut butter I used had pumpkin, sunflower, and flax seeds, which add nutrition in the form of protein, iron, zinc, magnesium, calcium, omega 3 essential fatty acids, B vitamins and Vitamin E to name a few. It only added to the flavour of the bread!
Recipe below by: Monique Volz @ Ambitious Kitchen)
1 1/4 cups mashed banana (about 3 medium ripe bananas, mashed)
1 teaspoon vanilla extract
1/4 cup almond butter
2 eggs, at room temperature
1/2 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips, dairy free if desired plus extra for sprinkling on top
- Preheat oven to 350 degrees F. Line a 8×4 inch or 9×5 inch loaf pan with parchment paper and spray with non-stick cooking spray
- In the bowl of an electric mixer or in a regular bowl, combine bananas, vanilla and almond butter; mix until well combined, smooth, and creamy
- Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, cinnamon and salt; mix again until just combined.
- Gently fold in chocolate chips
- Pour batter into prepared pan and smooth top. Sprinkle a few extra chocolate chips on top
- Bake for 25-35 minutes or until tester inserted into centre comes out clean
- Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely.
Cut into 12 slices and enjoy!
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