Low Iodine Classic Chocolate Chip Banana Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 5 min
5.0(25)
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Learn more →Ingredients
10 servings
- 3 medium very ripe bananas (about 1 ½ cups mashed)
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup packed light brown sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- 1 cup semi-sweet chocolate chips, plus 2 tbsp for topping
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
- 2
In a large mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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