Choc-Nut Banana Bread
I'm a straight sucker for banana bread.
2 large ripe-overripe bananas, mashed
¼ cup slightly melted salted butter
¼ cup smooth almond butter
1 teaspoon vanilla extract
¾ cup fine almond flour
¼ cup + 2 tablespoons coconut sugar (or monk fruit sweetener)
¼ cup tapioca starch
1 tablespoon coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
3 large eggs
½ cup walnut pieces
Preheat your oven to 180°C
Mash the bananas in a large bowl
Add in the butter, almond butter and vanilla and continue mashing them in with the banana
Add the almond flour, sweetener, tapioca starch, coconut flour, baking soda and baking powder and mix
Add the eggs and mix until well combined
Fold in about ½ of a cup of chopped walnuts.
Line a loaf pan with parchment paper (I used a 9”x5”)
Pour the batter into the loaf pan and place the remaining walnut pieces on top
Baking times will vary based on the size of your loaf pan, but aim for 30-35 minutes, or until the bread is golden on top and feels fairly firm to the touch
Allow the bread to cool before slicing
If you have extra bananas, this recipe easily doubles and freezes well by the slice or by the loaf.
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