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Melissa's Perfect Chocolate Chip Banana Bread

This was inspired by a Laura Lee Balanced Recipe, but with significant alterations. It happens to be gluten free, and would be vegan though uses one egg (could sub a flax egg for a vegan bread--but I have never tested this.)


Dry Ingredients

1 3/4 cups rolled oats

1/3 cup coconut flour

1/4 tsp salt

2 tsp cinnamon

2 tsp baking powder

3/4 baking soda

Wet Ingredients

3 medium sized very ripe bananas (about 1 cup mashed)

1/3 cup almond butter plus 1 heaping normal spoonful of chunky almond butter

1 large egg

4.5 TBSP melted coconut oil

1 TBSP Maple Syrup

2 tsp apple cider vinegar

1 1/2 tsp vanilla extract

4.5 TBSP coconut sugar

2/3 cup mini chocolate chips


Preheat oven to 350 degrees and line a loaf pan with parchment paper allowing overhang for easy removal. 

Add oats to food processor and blend until they're pulverized into oat flour. Aiming for as fine a consistency as possible.

In large mixing bowl add oat flour, coconut flour, sea salt, cinnamon, baking powder, and baking soda. Whisk to combine.

In the same food processor, without cleaning, combine bananas, almond butter, egg, coconut oil, maple syrup, apple cider vinegar, vanilla, and coconut sugar. Puree until smooth.

Add wet ingredients to dry and fold together, stir in chocolate chips. Try not to overmix as the oat flour will bake into gummy texture.

Pour batter into prepared pan. Bake for 35 minutes or until toothpick comes out clean.  Allow to cool for 30 minutes before slicing.


Melissa Fuller