I used to work in a coffee shop. There were many perks to this. One obvious one should have been unlimited coffee. It wasn’t… From experience, that gets carried away far too fast and suddenly you can’t operate without an extravagant amount of caffeine. Realizing this huge fault, via constant shakes and headaches, you eventually give the coffee up. Then years later, as pay back for abusing the free caffeinated drinks at work, the smell of caffeine continually makes you nauseous…. Hence, not a bonus of coffee shop life, for me anyways. Some perks that were truly perks was unlimited baked goods coupled with awesome co-workers with creative minds. The best invention from a co-worker with a creative mind and a baked good product, in my opinion, had to do with the leftover banana bread. It was grilled banana bread and peanut butter. Do you own a George Foreman or something similar? Good, because after you make this banana bread (and wait for it to cool) you are going to grill it and then spread peanut butter on it. Voila, the newest and more delicious version of toast with peanut butter and bananas (a traditional “on the run” Potter family breakfast).
Before spreading the peanut butter, this banana bread is almost healthy. Almost being that I’ve never been able to say no to sugar nor do I ever want to; we’ve been friends for too long. I have read a lot of blog posts regarding banana bread recipes and know that in certain communities there is a lot of animosity towards adding sugar to banana bread as banana’s are naturally sweet. While I may be inclined to agree with that statement, I’m not about to forfeit both sugar and butter in my recipe. That being said, I did forfeit the butter and trust me when I say it was hard for me to do so. However, the taste and moistness (had to drop everyone’s favourite word!) the butter would add isn’t missing in this recipe (this is coming from the girl who strongly endorses the mantra that butter makes everything better). Therefore it’s almost healthy … only one of my baking friends were compromised … for now.
- 2 cups all purpose gluten free flour (I recommend Bob's Red Mill)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 4 eggs (room temperature)
- 5 over ripe banana's, mashed
- 1 cup granulated sugar
- 104 mL (one small container) unsweetened apple sauce
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- 3/4 cups milk chocolate chips
- Preheat oven to 350°F.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, cloves, and nutmeg. In a medium bowl, whisk eggs, mashed bananas, granulated sugar, apple sauce, canola oil, and vanilla extract. Fold wet ingredients into dry ingredients. Just before the mixture is fully combined add in chocolate chips and stir until chocolate chips are well dispersed.
- Butter two loaf pans (I use 4 inch X 8 inch pans). Pour batter evenly into pans. Bake for approximately 50 minutes, until the top is golden brown and a toothpick comes out clean.
- Cool prior to trying to get the loaves out of the pans.