In 2004, I discovered that I could not tolerate gluten. Until then, I’d been a prolific baker, and ever since I’ve been reinventing the wheel to figure out how to get healthy, tasty baked goods. It can be a challenge.

I’d pretty much settled on a Banana Bread recipe just over a decade ago. I don’t tolerate sweets much, so it was not overly sweet. It has nuts for protein and texture, flax seed for all things omega. I thought it was pretty good. But Rick never ate it. He’d make excuses, said it should be for me, since I didn’t get many baked goodies. But I could tell; it just wasn’t a treat for him. Recently, I’ve made a few changes to the recipe–and now he’s sold. Can you guess?

Perfect Banana Nut Bread

3 medium to large bananas

1 cup chopped pecans

2 eggs

1/2 cup mixed butter and coconut oil (50/50), melted

1/3 cup sugar (or honey)

1/3 cup ground flax seed

3/4 teaspoon xantham gum

3/4 teaspoon baking soda

1 teaspoon vanilla

3/4 cup raisins

1/3 cup chocolate chips

1 cup oat flour

1/2 cup gluten free baking flour

Bake at 350 for 90 minutes (until interior temperature is between 190 and 200)

This is not a fussy recipe and I tinker with it. So, what’s the magic ingredient? If you guessed chocolate chips, you’re dead on. I also subbed in oat flour, for a springier texture, but it’s the chocolate that won him over.