Banana Chocolate Chunk Loaf

Ingredients:

• 1 3/4 cups (210 g) King Arthur gluten-free flour
• 2 finely chopped Organic mejdool dates
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of mineral salt
• 1/3 cup (75 ml) organic virgin coconut oil in liquid state, vegan butter at room temp or applesauce
• 1 teaspoon vanilla extract
• 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups (338-410g), mashed
• 1/4 cup (56 ml) almond milk, use only if needed
• 1/4 –  1/2 cup Hu Kitchen dark chocolate gems

Instructions:

Preheat oven to 350 degrees F. Grease your loaf pan.

One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk. Add few of the gems. Pour batter into a greased loaf pan. Top with rest of the gems. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.