About this Chocolate Chip Banana Bread recipe
Have some leftover bananas that you don’t want to waste? Why not use them to make paleo chocolate chip banana bread? Kim‘s version is free of added sugars, gluten, and unhealthy oils, and is packed with nutrients and flavor!
Ingredients
- 1 1/4 cup almond flour
- 1 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- a pinch or 2 of himalayan salt
- 3-4 bananas ripened and mashed
- 2 eggs
- 1/2 cup melted coconut oil
- 3 tbsp maple syrup
- handful of dark chocolate chips
* For flours, mixes, baking tools, and pans visit King Arthur Baking.
Instructions
- Preheat oven to 350 F / 170 C. Spray a 4×6 baking dish with avocado or coconut oil spray.
- Mix the dry ingredients and wet ingredients in separate bowls. Combine dry and wet ingredients together and mix well. Add chocolate chips and mix until combined. The dough will be thick but not dry.
- Press into pan evenly and bake for 30 minutes.
TIP: I like to add a cinnamon sugar glaze to the centre. I add half the dough to the pan and press down evenly. Then I combine 1 tbsp of melted coconut oil, 1/4 tsp cinnamon, 1 tsp coconut sugar together in a separate bowl. Once mixed, using a spatula or the back of a spoon, smooth the glaze over the dough. Once spread, add the second half of the dough and press down evenly. Bake for 30-35 min until a toothpick can go in and out clean.
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