Prep time: 10 minutes
Cook time: 40-45 minutes
Cool time: 60 minutes
Servings: 8-10
Ingredients:
- 2 ripe bananas
- 1 1/2 cups gluten-free flour (We used Bob’s Red Mill Gluten-free 1-to-1 baking flour)
- 1/2 cup coconut sugar
- 1/2 cup vegan chocolate chips (I used Nestle Toll House semi-sweet morsels)
- 1/3 cup coconut oil
- 1/3 cup milk of your choice (I used soy milk)
- 1 tsp baking soda
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Functional Medicine Los Angeles, a functional medicine Burbank provider, advises greasing the loaf pan or lining it with parchment paper for easy removal.
2. Prepare the Wet Ingredients: In a mixing bowl, peel and mash the ripe bananas until smooth.
3. Then add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Functional medicine doctors would propose stirring well to combine.
4. Add Dry Ingredients: In the same bowl, add the gluten-free flour, baking soda, and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.
5. Add Chocolate Chips: Gently fold in the vegan chocolate chips into the batter. Our functional medicine Los Angeles specialists recommend reserving a few for sprinkling on top if desired.
6. Bake: Pour the batter into the prepared cake pan, spreading it evenly. If you saved some chocolate chips, sprinkle them on top of the batter.
7. Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.
8. Cool: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
9. Afterward, transfer the cake to a wire rack to cool completely, which should take approximately 1 hour.
Enjoy this easy recipe from our functional medicine Studio City doctors!