nut free | vegetarian
+ gluten-free flour + baking powder + baking soda + fine salt + butter, melted + coconut sugar or brown sugar + eggs + pure vanilla extract + ripe bananas + chocolate chips
In a mixing bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a medium bowl, cream together the butter, sugar, eggs, and vanilla. Add the dry ingredients and stir.
Fold in the chocolate chips. Pour the batter into the prepared loaf pan and bake for 45-55 minutes.
Remove from the oven and let cool completely before slicing into 14 even slices.
Keep the bread in a covered container for up to 5 days, in the fridge for 10 days, or in the freezer for 3 months.
Soft and tender with just enough sweetness, this banana bread is sure to please! perfect for serving as part of a breakfast or as an afternoon snack!
A delicious snack, dessert, or breakfast!!