1 1/2 cup self-rising flour or white bread flour 9sub with spelt, oat or buckwheat flour)
1 cup brown sugar
1/3 cup LSf almond flour
1/3 cup LSf coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 two aground cinnamon
1 1/2 cup plant milk
1 heaped tbsp apple cider vinegar
1/3 cup melted coconut oil
1 tsp vanilla extract
Chocolate chips
Method
Preheat oven to 180 degrees Celsius. Line a banana bread loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
In a large bowl, whisk together the mashed bananas, milk, apple cider vinegar, oil, and vanilla extract until well combined. Add in the brown sugar, self-rising flour, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
Pour batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some chocolate chips on top. Add a sliced banana and sprinkle on some sugar.
Bake for 50 minutes hour or until the tester comes out clean in the middle of the bread.
Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices.
The bread is best the next day, served with nut butter and a drizzle of honey. Enjo
