- 3 overripe bananas
- 3 eggs
- ½ cup almond butter - any nut butter will work
- 1 tsp vanilla
- 1 cup almond flour
- 3 Tbsp coconut flour
- 2 tsp baking powder
- ½ cup mini chocolate chips - plus more to sprinkle on top if desired
Preheat oven to 350 F. In a bowl or on a plate, mash up the bananas with the back of fork. There should be no large chunks left.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the eggs, almond butter, and vanilla until smooth. Add the mashed bananas and mix to incorporate. There may be small little clumps of banana in the batter which is okay.
Add the almond flour, coconut flour, and baking powder to the bowl and fold until no flour clumps remain.
Pour the batter into a lined 8 inch loaf pan. Sprinkle some additional chocolate chips over top if desired and bake for 40 - 45 minutes until the top is golden brown and you can insert a toothpick into the center of the bread and it comes out clean.
Sprinkle some sea salt flakes over the loaf while it's warm and then let it cool before cutting into slices.
Nut-free version : There is a nut-free version of this recipe outlined in the post above. Refer to the section labeled "nut-free version" for ingredients and directions.
Muffins : This recipe can be made into muffins. Follow the recipe as directed then scoop the batter into a muffin tin with liners. Bake for 20 - 25 minutes until risen.
Storing : The optimal way to store this banana bread is in an airtight container in the fridge where it will keep for up to a week. Because it's made with natural ingredients, the coolness of the fridge will keep it the freshest. However, it will stay good left out on the counter in an airtight container for about 4 days as well.
Calories: 308kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 144mg | Potassium: 299mg | Fiber: 5g | Sugar: 14g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 2mg