Ingredients
8
8 servings
- •2 medium bananas, mashed
- •3 large eggs
- •¼ cup almond butter, softened
- •3 tablespoons agave nectar
- •2 cups blanched almond flour
- •½ cup unsweetened shredded coconut
- •3 teaspoons baking powder
- •½ teaspoon sea salt
- •1 cup mini dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
- Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
- Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
- Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
- Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.
Nutritional Facts
Per 8 servings
- Calories: 444
- Carbohydrate: 37g
- Fat: 31g
- Fiber: 7g
- Protein: 11g
- Sugar: 18g
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