Made with almond flour, almond butter, and shredded coconut, this paleo-friendly banana bread is delicious.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 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.
- You can leave out the coconut shreds if you like. You can use any type of dark chocolate chips or chocolate chunks instead of mini chocolate chips.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 358 mg |
| Sugars | 18 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I used honey instead of agave nectar and walnuts instead of chocolate chips and it turned out amazing
My family loved it. The only change I made substitute agave for molasses. I didn’t have agave at home . It was delicious!! Thank you.
I really liked this. I cut the recipe in half and thought I would get 2 mini bread pans out of it, but I filled just one mini pan all the way to the top. It took 40 minutes to cook. It is tasty, just sweet enough, and tender. The almond flour is a different texture if you’re not used to it, but I like it. I cut back on the chocolate chips just a bit for my tastes. Thanks for the recipe!