Imagine the delicious smell of cinnamon, nutmeg and clove dancing in your kitchen, making its way from the oven as it warms the rest of your house. Lifting your spirits in a way that says “I know life right now is difficult, but try and find comfort in the little things… like the way you can whip up this magical treat with pantry ingredients – from nothing to something wonderful”. It’s ok to indulge and seek refuge in something sweet on occasion. Just remember, if you’re going to cheat – CHEAT SMART.
- 2 cups organic all-purpose flour (or GF alternative)
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup mashed bananas (approximately 2 very ripe bananas, mashed using the back of a fork)
- 1 cup canned coconut milk, mixed well before measuring
- ½ cup avocado oil or coconut oil
- 2 teaspoons vinegar (any vinegar will do)
- 1 tablespoon pure vanilla extract
- 1/2 cup dark chocolate chips – I like Lily’s stevia sweetened kind
- 1/2 cup chopped pecans or walnuts
- Preheat the oven to 350° degrees F. Using avocado or coconut oil, lightly grease a 5- x 10-inch loaf pan or muffin tins.
- In a large bowl, whisk together shifted flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla.
- Pour the wet mixture into the dry mixture and whisk until just combined – do not over mix. Fold in the chocolate chips and nuts.
- Spread the batter evenly into the prepared loaf pan, or spoon into the muffin tins (only filling up 3/4 of the way). Bake for 50-60 minutes for the loaf or 30-40 minutes for the muffin tins – until a toothpick inserted in the center comes out clean. *Rotate the pan halfway through baking time.
- Allow to cool before attempting to remove from the pan / muffin tin.
Recipe adapted from Chef Chloe
Photo by Canva