FULL DISCLOSURE: I made this without any measuring utensils (they're all in storage) and a mild-severe case of cabin fever. This chocolatey, banaynay bread was definitely medicinal.
We have cabin fever. My kiddo has the flu. I have been in stuffy-nose hell for 4 + months with an allergy to something in our temporary tiny rental. It smells of dead mice and moth balls in here, which is slowly fading... but I am declaring myself allergic to that exact aroma. This tiny rental, we've lovingly dubbed "Baby Cabin," doesn't have laundry access. So today I am doing my weekly workout routine of hauling loads of laundry down the road to a generous person's vacant house where we can wash it. With winter arriving all in the last week, their driveway hasn't been plowed yet. Parking on the road, carrying my family's dirty clothes through snowdrifts 3 feet high, I found myself unabashedly grinning. Looking around at the gorgeous landscape, breathing in fresh mountain air (being able to breathe in general for me lately feels euphoric) I realized: Amidst the chaos, I am so happy.
When life hands you squishy bananas, find chocolate chips and make this!
GF BANANA BREAD
Dry ingredients:
2 c. flour (I used mostly almond with a little coconut)
1/2 c. powdered PB
2 TBSP ground flax
2 TBSP chia seeds
1 TSP sea salt
2 3/4 TSP Baking powder
Dash cinnamon
3/4 c. coconut sugar
Wet ingredients:
1/2 c. coconut oil or butter
2 eggs
3-4 smashed bananas
Extras:
3/4 c. chocolate chips
1~ mix dry ingredients
2~ blend wet ingredients, then add to dry
3~ add chocolate chips
4~ Bake at 350 for 20-25 minutes (or more depending on preference) in 1 greased/floured 9x13" dish or 2 regular bread pans
* Easy to overbake
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