…need I say more? This easy recipe is gluten-free and dairy-free and will blow your chocolate-loving mind.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
3 bananas ripened
3 organic free-range eggs
1⁄2 cup almond butter preferably unsalted
1 Tbsp. coconut oil melted
1⁄4 tsp. vanilla extract
1 cup almond flour
1⁄2 tsp. baking powder
pinch pink salt only if your almond butter is unsalted
11⁄2 oz. dark chocolate chunks * Topping
1⁄2 banana sliced (optional)
Preheat oven to 350 degrees Fahrenheit.
If you have a bullet blender, blend the bananas in it until liquefied, and pour into a large bowl. If no blender, in a large bowl, mash well with a fork for a few minutes, until they turn into a smooth, lump-free liquid or soup-like texture.
Add the rest of the wet ingredients to the bowl and stir well until fully combined. Next, add the dry ingredients: almond flour, baking powder and 1 1/2 ounces of dark chocolate chunks. Stir well.
Lightly grease a 9-inch loaf pan with coconut oil. Pour the batter into it.
If you like, lay the sliced banana down the middle of the loaf, and sprinkle the remaining chocolate chunks on the top. Bake for 40 minutes, or until top is golden brown.
Remove from the oven and let cool before removing from pan.
Slice and enjoy!
*For the dark chocolate chunks, you can make your own from a high quality dark chocolate bar sweetened with a gentler natural sweetener, such as coconut sugar. Simply put it on a cutting board, and chop into small chunks.
Recipes credits: Healthy – by Marlowe
Maria Marlowe is a Integrative Nutrition Health Coach. She helps busy women develop healthier eating habits, based on a plant-based paleo diet.