I shared this recipe on Instagram, but truly this Chunky Monkey Banana Bread is all I want to eat during this WFH/stay at home time. Sweet ripe bananas, crunchy walnuts, dark chocolate chunks, and sweet almond flour are all you need (plus a few more staples) to make this cozy loaf in your own kitchen! The best part is that this banana bread is made without any sugar (the bananas provide natural sweetness) and is also grain-free and gluten-free.

I’ve been loving this hearty banana bread sliced with a big smear of almond butter on top and sprinkled with flaky sea salt. It’s the perfect little treat to enjoy while watching your favorite shows or sipping a cup of coffee. Enjoy!

Gluten-Free Chunky Monkey Banana Bread

Yields 1 loaf

Ingredients:

3 very, very ripe and spotty bananas
3 eggs
3 tbsp almond milk
1 tbsp vanilla extract
1/2 tsp sea salt
1 tsp baking soda
2 1/2 cups almond flour
1/2 cup flax meal
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup walnuts
1 bar of dark chocolate (80% cacao or higher, preferably), roughly chopped (or 1/2 cup dark chocolate chips)
1/4 cup unsweetened coconut flakes

Directions:

1. Preheat oven to 350F and line a loaf tin with parchment paper. Mash bananas until they are smooth and creamy. Add eggs, almond milk, and vanilla. Whisk well to combine.
2. Stir in almond flour, flax meal, sea salt, spices, and baking soda. Fold in walnuts and majority of the chocolate/chocolate chips (reserve some for sprinkling on top). Pour into lined loaf tin.
3. Sprinkle bread with remaining chocolate and coconut flakes.
4. Bake 50-60 minutes or until toothpick inserted into center comes out clean. Let cool slightly, cut into slices and enjoy!

Loving Lately:

OMG. The Coconut Cult mint chocolate chip coconut yogurt is the most wonderful thing I’ve ever had – other than the above banana bread. I’ve been dying to try that flavor ever since it was released, so I finally decided to treat myself during these crazy quarantine times. I’m so happy I did, because the treat is very worth it. According to Coconut Cult’s website, there are 25 billion probiotics per serving of coconut yogurt. They small batch ferment 800 billion highly active probiotics into every quart, “creating an insanely probiotic coconut yogurt.” I’m considering this yogurt a “supplement,” not something to be added to a big yogurt bowl with berries and nut butter, like I’d usually would. I tend to have a tablespoon or two after breakfast or lunch for a dose of gut-healthy goodness.

Spring blooms. All the fresh flowers and blooms are making me so happy right now. In my neighborhood it seems like everything is growing and blooming, which is so fun to see. Since this is our first spring in our new home, it’s fun to see our trees and backyard come to life, and plan what to plant and grow next. We’re in the process of planning what to plant in our raised garden beds (lots of veggies, please) and map out what to do in our backyard – which is so fun! Are you gardening and loving spring right now, too?

This really simple salad with Annie’s Organic Goddess Dressing. This dressing goes on alllll of the things: fresh salad bowls, marinades, and so much more. I love pairing it with fresh spring greens, lots of avocado, fresh veggies (whatever I have on hand), hardboiled eggs, and any seed or nut.

That’s it! What are you loving? Share with me on Instagram or in the comments below!