Banana bread that will make you believe in a higher power

Pre-celiac, I took the many luxurious desserts available for granted. I liked banana bread but I didn’t love it—it wasn’t one of the many foods that made me devastated that I may never get to have again. After trying this gluten free variation though, I’m converted.

I made sure I made this recipe seamlessly healthy and guilt-free.. making it even more wonderful.

 This is pure heaven, everything from the moist gooey texture to the dark chocolate chips laden amongst the pureed banana. It takes the ideas of simple pleasure to a new level. A timeless combination that seemed to make everything right in the world at least while the melted chocolate chips greeted my tastebuds and the comforting aroma filled my apartment. Bliss.

Ingredients

3 ripe mashed bananas

2 teaspoons vanilla

1 teaspoons almond butter

1 tablespoon chia seed

1/4 cup warm water

1 egg white

1/4 cup agave syrup

1/4 cup light brown sugar

½ cup all purpose gluten free flour

¼ cup quinoa flour

¼ cup ground flax seed

¼ cup sorghum flour

¼ cup quinoa flakes

1 teaspoon baking soda

1 ½ teaspoons baking powder

¼ teaspoon sea salt

1 ½ teaspoon cinnamon

¼ cup dark chocolate chips

2 teaspoons cane sugar

Method

Preheat the oven to 350 degrees.

1. Combine warm water and ground chia seed and set aside.

2. Mash up the ripe bananas until you feel like you have defeated them (they will be pureed by this point, I like to attack them with a potato masher)

3. Add in all of the rest of the wet ingredients, leaving the chia seed/water mixture for last.

4. Mix together all of the dry ingredients leaving out 1/2 teaspoon of cinnamon and 2 teaspoons of cane sugar and add them to the wet, mix until well combined.

5. Fold in the dark chocolate chips, be generous if you're into extra chocolate.. I like to use good quality chocolate so I can add more and rationalize that it is good for me that way.

6. Mix the remaining cinnamon and sugar together in a small bowl. Pour the banana bread mixture into a small greased bread pan and top with cinnamon-sugar mixture. Bake for 25-30 minutes and check with tooth-pick after 20, depending on your oven calibration and altitude, bake time will vary.

7. Remove from oven and allow to cool completely before slicing or risk the dreaded gluten free fall apart. Enjoy responsibly!