Chocolate Chip Banana Bread Skillet

Oil free, lactose free if you use ghee, refined sugar free without the subs, can be easily made with regular flour if you are not GF, and it is most importantly REAL GOOD. This is a recipe filled with love as it was the very first thing that I made with my beloved pink Kitchen Aid that was gifted to me by someone special. Please leave a comment/let me know if you try it :-)

Ingredients:

• 2 eggs

• 1/4 C softened butter or ghee (I used @fourthandheart Vanilla Bean ghee)

• 1/4 C nut butter of choice (I used cashew)

• 1 C Bob's Red Mill 1:1 GF baking flour (*can sub all purpose non GF flour)

• 1/2 C coconut sugar (*can sub brown sugar)

• 2 tsp vanilla extract

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 2 large overripe bananas

• 1/2 C chocolate chips/chunks

Directions:

1. Preheat oven to 350 and grease a 10-12" cast iron skillet or round cake pan

2. "Cream" butter/ghee and sugar for 1-2 min. using a stand mixer or hand mixer

3. Add vanilla and eggs, mix again until smooth

4. Add in flour, baking soda, salt, cinnamon, and mix until a thick dough forms

5. Add in the bananas and let the mixer mash them for you. The dough should thin into a batter

6. Fold in the chocolate chips/chunks and pour into your skillet/pan

7. Bake for 20-25 min.

8. Optionally, melt 2 T chocolate with 1 tsp coconut oil and drizzle over the top and garnish with a few banana slices immediately before serving :) Y U M

Notes* if your bananas are not overripe, place them on a baking sheet and bake at 350 for about 10 minutes, until they turn dark brown/black!

 xo, Celiac Sweetie