Indulgent Chocolate Chip Banana Bread.


It’s been awhile since I did a recipe post! It’s also been awhile since I didn’t feel like I was going to hurl the moment I step foot into the kitchen….

Now this recipe has 4 bananas in it, so I kid myself into thinking it was somewhat healthy… it also has a half cup of sugar, a stick of butter, and 1 cup of chocolate chips. Mind you, this recipe makes 2 loaves so I mean, divide the calories right? In any case… I was feeling a little bit down on Monday. My birthday high was gone, I was experiencing some unpleasant pregnancy symptoms, and I was cooped up with our 1 year old. In the words of Jim Gaffigan, having 2+ more children can be depicted as such, “imagine you’re drowning… then some one hands you a baby.” Spot on.

I needed to do some thing just for me. Painting my nails seemed tedious, doing my hair and makeup was just straight-up pointless, so I went into the kitchen and grabbed my 10 oz bag of milk chocolate morsels from the cabinet [my solution to most problems…]

I have this gluten free blend of baking flour I’ve been wanting an excuse to use, as well as bananas that our new fruit-fly-houseguests had their eye on. So, I pulled up this recipe from GimmeDelicious and it was DELICIOUS. Moist, chocolately, banana-y, YUM.

I didn’t accomplish much else that day, but a day when I bake always feels victorious.


[it was hard only have 1 bite…]


Avocado Banana Pancakes


When I was trying to stay fit for my wedding, I used to make these pancake alternatives all the time. I have to say, this variation on the little banana pancakes, is delicious. I got the inspiration half from Paleo Mom, and half from a Baby Led Weaning group I’m apart of on Facebook. Sugar Plum finds bananas to be a little strong in taste, so I thought adding the buttery avocado would be a nice balance. They were SO good! I made a couple big pancakes for myself, and then a few little ones for my Little One.

What you need:
-1/2 of an avocado
-1 banana
-2 eggs [preferably free range/organic]
-1 Tbs rice cereal [***optional]

***I only use the rice cereal to get in some extra iron for Sugar Plum. If you’re making these for yourself and not for a babe, obviously you don’t need rice cereal.


Mash your banana and avocado together first, then beat in the 2 eggs. Heat up a skillet [like this awesome organic, ceramic one] and start flippin some pancakes!


[green, like the frying pan]


They were a hit with her!

Favorite Banana Bread

This is my own gluten free recipe, but you can substitute the gluten free flour for regular, if you prefer. Either way, it’s great with a cup of coffee!



2 cups of all purpose, gluten free flour
4 eggs
1/2 cups of dark chocolate chips [or chunks, i use a mix of both]
1/3 cup of organic coconut oil, melted
1/2 cup of unsweetened apple sauce
1/4 tsp. salt
1 tsp. baking powder
1 cup coconut sugar
1 tsp vanilla extract
2 ripe bananas

Sugar Plum wanted to help in the kitchen… and by “help” I mean she wanted to sit on the floor and grab her feet in my presence.


I like to freeze my bananas over night, and then thaw them the next day. They don’t look very appetizing after this process…. but its easier than mashing them with a fork. Personally I feel this technique gets you a more intense banana flavor.



Preheat your oven to 350.
Combine Dry ingredients first, then add wet ingredients such as the extract, bananas, applesauce, etc.
Spray 2 loaf pans with coconut oil or PAM.
Pour mix into pans and bake at 350 for 45 minutes.


This is by far my favorite g-free banana bread recipe and I hope you enjoy it too!

Note: If you do not plan to eat this within 1-2 days, I highly recommend refrigerating it. I microwave refrigerated pieces for 20 secs in the microwave, covering the slice with a paper towel. Enjoy!