My family LOVES banana bread, especially if it has chocolate chips in it. I have a recipe that I got from Erin Krug of Krug’s Eco-Logic awhile back that I adapted and modified to be organic and healthier than other versions I have seen. It is so moist and delicious that you will want to keep a loaf or two around at all times!
This recipe can be modified even more to be either gluten-free or made with soaked or sprouted flour. You can also play with the sweetener because the bananas, applesauce, and chocolate chips really do add to it. I find myself putting in less and less sweetener in each time.
If you try to make this with white flour, white sugar, and artificial chocolate chips it won’t taste as good as this recipe, guaranteed!
Organic Chocolate Chip Banana Bread
6 Mashed Organic Bananas
4 Organic Free-Range Eggs (Preferably from a local farm)
2 Teaspoons Organic Vanilla (or use homemade)
3/4-1 Cup Organic Sucanat, Rapadura or Raw Honey
2 Cups Organic Whole Wheat Flour, Einkorn Flour (or substitute gluten-free, soaked, or sprouted flour)
2 Teaspoons Aluminum-Free Baking Powder
2 Teaspoons Sea Salt (I like Real Salt)
1 Stick Organic Butter
1/2 Cup Organic Applesauce (or use homemade)
1 Cup Organic Chocolate Chips
Mix together wet ingredients and add dry ingredients.
Blend well and add chocolate chips.
Bake in a 350 degree oven for 50 minutes. Let cool on a wire rack and then remove from pans.
Serve and keep leftovers in the refrigerator, if you have any!
This banana bread is wonderful with breakfast or a quick snack.
What’s your favorite way to enjoy bananas?
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