Today I have something very special in mind. Even though I love going on food adventures, for the most part I keep my diet simple on the daily. I’ve found that simplicity has helped me regain my health, and helps keep my immune system in check—nourishing simplicity that is. It also requires little effort, giving me time and energy, less stress. However, that doesn’t mean that I don’t begin salivating at delicious looking things! Or from time to time the moment inspires me to go in the kitchen and create.
One day I was perusing my Facebook feed, and saw an intriguing looking recipe shared by a dear friend. Enter: Chocolate Chip Coconut Flour Banana Bread. It’s deemed “safe” by all the latest health-conscious trends, which can be a bonus in my book since I have sensitivities. But what really captured my attention was how scrumptious it looked! Plus, I trust the recommendations of this particular friend.
So three things were on my mind when I was making this bread
- My aforementioned friend. A serious baking maven.
- My beloved. A few altered ingredients thoughtfully inspired by his taste.
- World peace. When I realized how amazing this bread was going to be.
Seriously though, if we’d all just hush, quiet our minds and enjoy a slice of this ultimate banana bread the world would be a much better place.
- 3 large super ripe bananas, mashed
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup fresh organic ricotta
- 2 tablespoons coconut oil, softened
- 2 eggs, at room temperature
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dark chocolate bar, chopped (I used G&B's crystalized ginger dark chocolate bar, but chocolate chips work as well)
- 1/2 cup tahini caramel sauce (recipe below)
- 1/2 cup sugar
- 3/4 cup full-fat coconut milk (or heavy cream, low-fat does not work for this)
- 2 tbl tahini
- Preheat oven to 350 degrees F.
- Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and grease with oil or butter.
- In a bowl combine bananas, honey, vanilla, ricotta and coconut oil and mix until well combined, smooth and creamy. I used a hand-held mixer, but a stand-mixer works as well.
- Add in eggs, one at a time and mix on medium speed until combined.
- With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined.
- Gently fold in chocolate nibs and caramel sauce (think of making each bite flavorful).
- Pour batter into prepared pan and gently shake the pan to even out top.
- Bake for 45-55 minutes or until tester inserted into center comes out clean.
- Remove from oven and let it cool off. Carefully flip the pan and remove bread, then place on a wire rack to finish cooling.
- Cut into slices according to your desired thickness.
- Pour the sugar into an even layer in a medium, heavy-bottomed saucepan. Heat over medium heat until the sugar begins to melt and turn amber.
- Gently stir the melted parts into the un-melted sugar a little bit at a time. If the sugar clumps, stop stirring for a minute to let it melt.
- As soon as all the sugar is melted and amber brown, carefully add a little bit of the coconut milk, stirring as you do so – the milk will make the caramel bubble up violently.
- Once bubbling subsides, add the rest of the coconut milk in a slow stream, stirring. Stir until caramel and milk are fully mixed, then remove from heat.
- Add tahini and stir until it is melted.
- Let cool slightly.
- You can easily make this recipe vegan-friendly by subbing out the ricotta with blended silken tofu or nut butter. Enjoy with a glass of cold milk (homemade coconut milk mmmyum), or even a scoop of ice cream if you dare. Also, the leftover caramel sauce can be used as a topping or whatever your heart desires.
This lasted about two days in my kitchen. But one of the best things about baked goods is that they’re so easy to share! And if you make something wholesome that satisfies the dessert-lover then you’ve got yourself a “win-win”.
Check out the tahini caramel and the chocolate, and oh my goodness… I want more! This is everything that banana bread is supposed to be. Sent from up above.
Do you have any banana bread making secrets? Have you ever made one with alternative foods like coconut flour?