Choc Chip Banana Bread

PREP TIME 10 MINS
COOK TIME 30 MINS
TOTAL TIME 40 MINS

Ingredients

  • 1 1/4 cups mashed banana (about 3 medium ripe bananas, mashed)
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter (can substitute for peanut or cashew butter)
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 3/4 teaspoon bi carb soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips, dairy free if desired plus extra for sprinkling on top

Instructions

  1. Preheat oven to 180 degrees celsius. Line a 8×4 inch or 9×5 inch loaf pan with parchment paper and or silicone baking mat.
  2. Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
  3. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

Recipe by: Monique Volz
Photography by: Eat Love Eat

Choc Chip Banana Bread

PREP TIME 10 MINS
COOK TIME 30 MINS
TOTAL TIME 40 MINS

Ingredients

  • 1 1/4 cups mashed banana (about 3 medium ripe bananas, mashed)
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter (can substitute for peanut or cashew butter)
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 3/4 teaspoon bi carb soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips, dairy free if desired plus extra for sprinkling on top

Instructions

  1. Preheat oven to 180 degrees celsius. Line a 8×4 inch or 9×5 inch loaf pan with parchment paper and or silicone baking mat.
  2. Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
  3. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

Recipe by: Monique Volz
Photography by: Eat Love Eat

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