Almond Butter Banana Bread? For brekkie or a mid-day/late night (because...honestly..?) YES, PLZ!!! Recipe based on the Paleo Chocolate Chip Banana Bread with Almond Butter by @paleorunningmomma and re-created/photo snapped by the lovely @positivelyjenny.
- 3 small overripe bananas, mashed
- 3 large eggs
- 1/2 cup Raw Almond Butter (or Roasted Almond Butter)
- 1/4 cup Maple Crystals or coconut sugar
- 1 1/2 cups Almonds, ground into a flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips or Coconut-Sweetened Cacao Nibs
- pinch Pure Vanilla Powder, sea salt
Preheat your oven to 350 degrees and line a medium loaf pan (I used 8.5 x 4.5) with parchment paper
In a large bowl, combine the bananas, eggs, almond butter, coconut sugar and vanilla and whisk until smooth.
In a separate bowl, combine with almond flour, tapioca flour, baking powder, baking soda and salt. Gently stir the dry mixture into the wet ingredients until just combined (don’t overmix) then fold in the chocolate chips, leaving a few to sprinkle over the top of the loaf.
Transfer to the prepared loaf pan, scraping the bowl with a spatula, spread out and sprinkle remaining chocolate chips over the top.
Bake in the preheated oven for 55-65 minutes or until the loaf is deep golden brown and a toothpick inserted near the center comes out clean.
Cool loaf on a wire rack, allowing to cool completely before slicing. Store leftovers loosely covered at room temperature for the first day, then refrigerate after that. Enjoy!