Chocolate Almond Banana Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3 overly soft medium bananas with dark spots everywhere (roughly 1¼ cups mashed)
02 -
3 large eggs
03 -
¼ cup natural maple syrup
04 -
1 teaspoon vanilla flavor
→ Dry Ingredients
05 -
2½ cups finely ground blanched almond flour, firmly packed
06 -
½ cup plain cocoa powder
07 -
1 teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins & Toppings
09 -
½ cup dark chocolate bits, plus 2 tablespoons saved for the top (non-dairy options work too)
10 -
Chunky sea salt for sprinkling at the end
# Instructions:
01 -
Warm up your oven to 350°F. Put parchment in a loaf tin (8½ x 4½ inch) and spray lightly with cooking oil to make sure your bread comes out easily.
02 -
Squash the soft bananas in a large bowl until smooth. Add eggs, syrup, and vanilla, then mix everything until it's all blended together.
03 -
Add your almond flour, cocoa, baking soda, and salt. Mix with a spoon until smooth and even. Toss in most of your chocolate bits but keep 2 tablespoons aside for later.
04 -
Dump your mix into the prepared tin and level the surface. Scatter the leftover chocolate bits on top. Stick it in the oven for 50-65 minutes. You'll know it's ready when a toothpick stuck in the middle comes out nearly clean.
05 -
Let your bread sit in the tin for 10 minutes, then pull it out onto a wire rack until totally cool. Cut into 12 pieces when ready. Fun fact: this tastes way better tomorrow! Try it with nut butter and a tiny bit of sea salt for extra yumminess.
# Notes:
01 -
Chuck in ⅓ cup crushed walnuts or pecans if you want some crunch and good fats
02 -
Stays fresh on countertops for 3 days, then it should go in your fridge or freezer
03 -
Freezes really well - just wrap it tight and it'll last up to 3 months