Raspberry Chocolate Chip Banana Bread
Life is in FULL. SWING. I went from traipsing across the country, eating my way through my savings account (both literally and figuratively) and soaking up rays in my copious amounts of spare time, to working 2 very demanding (yet very fulfilling) jobs, spending every spare moment with my nose in the books, and thriving off of caffeine. I am in go-mode 24/7 it seems like, but I'm not feeling overwhelmed. Though my planner looks like a toddler got into a pack of highlighters, I've effectively figured out how to organize and balance my time between responsibilities and things I need to get done, and things I want to do.
Well...until this Thursday. It's been a very sleep-deprived week, from working, school-work, early morning trips into Austin for exciting projects I have going on with Soul + Spoon, and feeling extra social in the evenings. I may have pushed it a bit by committing to a 6 am yoga class that morning. By 8 am I was DEAD tired, out of coffee, and very hormonal. I could have thrown a temper tantrum and said f it all to hell and crawled back into bed and left it at that. But I took myself to a coffee shop, treated myself to the fanciest, sugariest latte on the menu, and took a little walk around the square before trucking on to class.
There's something to be said about refusing to let yourself have a bad day. About refusing to give in to the little voice in your head that tells you it's ok to dwell on your anger, or take it out on others, or to sweat the small things. When you hold yourself above that, and ask, "what do I need to turn my day around and make it the best it possibly can be, given the current circumstances?" (you can totally use a shortened version of that), you find the strength and the light within you to make every day a fantastic one.
One way you can start your day out on the right foot is by having a breakfast you truly enjoy. Don't have any ideas about where to start? Here, I'll help you. First, throw out all recipes you currently own for banana bread. Second, adopt this one as your new banana bread BIBLE. Third, make and devour this banana bread every day until you finish it and then make some more and then possibly repeat a third time. I'm not sure if I can even describe how much I enjoyed this recipe. Rich, moist, and dense (but not too dense) from the perfect ratio of bananas, decadent from loads of cinnamon and chocolate chips, and bursting with bright zings of flavor from fresh raspberries, this banana bread has got it. goin. onnnnnn. The use of "buttermilk" and baking soda makes it rise into an absolute cloud of heaven. I cut myself a slice every morning, broiled it until the edges were crispy for 5 minutes, and then slathered with almond butter for a sinfully delicious breakfast for oh, two weeks. The slices keep well if wrapped in cling wrap and frozen until you get a hankering as well. I'm telling you guys, if you try any recipe from my site to date, try this one. Let me know if you make it by tagging #soulandspoon on Instagram!
Raspberry Chocolate Chip Banana Bread:
(makes 8-12 slices)
- 2 cups all-purpose gluten-free flour
- 3 very ripe bananas (like, black bananas. They should scare you to eat)
- 2 large eggs
- 3/4 c sugar (I used unrefined coconut sugar, can also use brown sugar or turbinado)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 c butter (I use soy-free vegan butter)
- 3/4 c chocolate chips (I use dairy-free Enjoy Life brand)
- 1 c fresh raspberries
- 1-2 tsp cinnamon (I LOVE CINNAMON)
- 1/2 c "buttermilk" (1/2 c almond milk + 1 tsp white vinegar, left to sit for 5-10 minutes)
method to the madness: In a blender, combine bananas, eggs, melted butter, vanilla, and "buttermilk." Blend that ish until well combined. In a large mixing bowl, combine and sift flour, sugar, baking soda, cinnamon and sea salt. Add the wet ingredients to the dry and mix until thoroughly combined. Finally, fold in chocolate chips and raspberries gently, being careful not to smoosh the raspberries. The batter should be thick! Pour into a greased bread loaf pan (9x5) and bake for 1 hour at 350 degrees. Start checking at 45 minutes to see if you can get a toothpick to come out clean. You definitely don't want to over-bake this baby and everyone's ovens work differently!
tasty tips: Banana bread keeps at room temp for 3 days. Afterwards, I recommend slicing and storing in freezer. As mentioned earlier, I most enjoy my slices toasted in the broiler for 3-5 min at 500 degrees and slathered with almond butter or butter and maple syrup.