Moist and fluffy gluten-free banana bread with chocolate chips
- 4 large ripe bananas mashed, about 1.5 cups
- 2 large eggs
- 1/4 cup grass-fed butter melted and cooled
- 2 tsp pure vanilla extract
- 1 2/3 cups gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon optional
- 2/3 cup chocolate chips optional
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Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
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Mash the bananas in a mixing bowl. Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.
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In a separate bowl, Stir together the gluten-free flour, baking soda, sea salt, coconut sugar, and cinnamon until combined.
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Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.
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Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.
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Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.
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Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.