Almond Banana Bread

• servings: 12 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

3 very ripe medium bananas, mashed (this should measure to be 1 ¼ cups mashed banana)

3 eggs

3 tablespoons unsweetened almond milk

1 teaspoon vanilla extract

2 ½ cups packed blanched fine almond flour (I use Bob's Red MIll)

½ cup flaxseed meal

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top

Directions

Preheat oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.

In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.

Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips on top. Bake for 50 minutes-1 hour or until tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or butter and sprinkle with a little sea salt. Enjoy!

Nutrition

• Serving Size: 1 slice (with chocolate
• Calories: 257 kcal
• Total Fat: 18.5 g
• Saturated Fat: 3.8 g
• Total Carbohydrate: 20 g
• Dietary Fiber: 5.6 g
• Total Sugars: 9.5 g
• Protein: 8 g