AuthorMariaCategoryBreakfast, Dairy-Free, Desserts, Nut-Free, Vegan, Vegetarian
Preheat oven to 350F. Grease a bread loaf baking pan with coconut oil (or use a silicone pan).
In a large bowl, whisk together the wheat flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the mashed banana, melted coconut oil, and maple syrup. Add the hot coffee and whisk again. Add the vanilla extract and whisk again. Pour wet ingredients into larger bowl with dry ingredients and stir just to combine. Gently fold in the chopped walnuts and chocolate chips (if using).
Spoon the batter into the prepared loaf pan. Bake in preheated oven for 35-40 minutes, or until golden brown on top and toothpick inserted in the center (avoiding the chocolate chips) comes out clean. [Be careful not to overbake or it will dry out.] Cool in the pan for 10 minutes before removing to a cooling rack. Enjoy!
(recipe adapted from Banana Bread Scones by The First Mess)
Ingredients
Directions
Preheat oven to 350F. Grease a bread loaf baking pan with coconut oil (or use a silicone pan).
In a large bowl, whisk together the wheat flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the mashed banana, melted coconut oil, and maple syrup. Add the hot coffee and whisk again. Add the vanilla extract and whisk again. Pour wet ingredients into larger bowl with dry ingredients and stir just to combine. Gently fold in the chopped walnuts and chocolate chips (if using).
Spoon the batter into the prepared loaf pan. Bake in preheated oven for 35-40 minutes, or until golden brown on top and toothpick inserted in the center (avoiding the chocolate chips) comes out clean. [Be careful not to overbake or it will dry out.] Cool in the pan for 10 minutes before removing to a cooling rack. Enjoy!
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