Banana Bread

Although I’ve listed the chocolate chips as an optional ingredient, I personally consider it a core ingredient in banana bread. Those little melty chocolate spots within the sweet banana bread add even more joy to tastebuds!

Banana Bread
Makes one loaf

1-3/4 cup King Arthur Low-Carb Baking Mix
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/8+ teaspoon sea salt
1/4 cup 70% cacao chocolate chips (optional)
1 cup bananas, overripe and pureed (about 3 medium bananas)
1/2 cup pure maple syrup (sounds like a lot, but the end result is not dead sweet)
1/2 cup almond milk, plain, unsweetened
1 teaspoon vanilla extract

Preheat oven to 350.

In a large bowl, combine dry ingredients: whole wheat pastry flour, oat flour, baking powder, baking soda, cinnamon, and salt. Mix everything very well with a whisk (or even consider sifting), then add the chocolate chips.

In a small bowl, combine wet ingredients: bananas, maple syrup, almond milk, and vanilla.

Add wet ingredients to dry ingredients and mix until just combined…don’t over-mix!

Pour batter into a nonstick loaf pan and bake for 45-60 minutes (or more): until an inserted toothpick comes out clean and dry. This may take awhile, because this loaf contains very moist ingredients. Insert a toothpick into one of the cracks at the center of the loaf. If the loaf begins to brown too much before it’s finished baking, cover it with a tent of aluminum foil.

Remove loaf from oven and let cool completely (about 20 minutes). If your loaf falls after it begins cooling, its center is still wet. Pop it back in the oven immediately for another 10 minutes, then re-test with a toothpick. Use a thin non-stick spatula to loosen the edges and slide the loaf out of the pan.

*Pastry flour has less protein than all-purpose flour, which yields a lighter crumb…very important when using while wheat flour.

Based on a recipe by the amazingly creative Dreena Burton