I love a good, classic banana bread- don't get me wrong. However, the opportunities are truly endless with flavors! A new favorite is this loaf: double chocolate banana bread. It's seriously just like chocolate cake. This recipe is packed with gluten free and dairy free, nutrient dense baking ingredients, such as gluten free flour, coconut oil, bananas, nut butter, nut milk, free range eggs, unsweetened cacao powder, and more. It's lightly sweetened with coconut sugar and pure maple syrup. Plus, it has the best, ooey gooey texture. It's a one bowl needed recipe, too! I promise this will be fam favorite; its perfect for breakfast, snack, or dessert!
RECIPE
Prep time: 5 minutes
Bake time: 55-65 minutes
INGREDIENTS
3 mashed bananas
2 free range organic eggs
1 1/2c gluten free flour
1/3c cacao powder
3tbs coconut sugar
1/4c pure maple syrup
2tbs nut butter {I prefer almond or cashew}
1/4c melted coconut oil
3tbs unsweetened nut milk
1tsp maca powder
1tsp vanilla
1tsp baking soda
2 scoops collagen peptides {optional}
dairy free chocolate chips {as many as your heart wants!}
pink salt as desired
METHOD
1. Preheat oven to 350 F and line a loaf baking dish with parchment paper.
2. Add all wet ingredients to a large bowl and mix.
3. Fold in dry ingredients until well combined.
4. Fold in chocolate chips and gently mix until evenly distributed.
5. Transfer batter to prepped load baking dish and top with additional chocolate chips and a sprinkle of pink salt.
6. Bake for 55-65 minutes or until toothpick comes out clean.
7. Let cool before slicing!
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