Ingredients
- 1/2 cup coconut flour sifted
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/3 cup creamy almond butter
- 4 large eggs at room temperature
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 large ripe bananas mashed about 1 1/2 cups mashed
- 1/3 cup chopped dark chocolate
Instructions
- Preheat oven to 350°F and generously grease a 9x5-inch loaf pan with coconut oil. Line the bottom of the pan with parchment paper.
- In a medium bowl, stir together the coconut flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
- In a large, microwave-safe bowl, melt the almond butter until smooth and creamy, about 1 minute. You can also melt it over the stove on low heat. Add in eggs, maple syrup, and vanilla extract. Whisk until smooth and well combined.
- Add the mashed bananas to the almond butter mixture and whisk until well combined.
- Add the dry ingredients to the wet ingredients, mixing until smooth with no lumps of coconut flour. Stir in the chopped chocolate until well mixed.
- Pour the batter into prepared loaf pan and let stand for 10 minutes before baking to allow the coconut flour to absorb some moisture.
- Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Let cool completely in the pan.
- Once cooled, remove from loaf pan, slice, and enjoy.
