🍌🍫🥣 Chocolate Chip Banana Bread with Almond & Coconut Flour

This one comes together so easily in one bowl, can be mixed by hand (no mixer required!), uses a combo of almond flour and coconut flour, so it’s gluten/grain-free, but also paleo, dairy-fre, oil-free & refined sugar free. And if you swap out the eggs for flax eggs – this can be vegan/egg-free too!!

Ingredients:
2 ripe bananas
3 large eggs, or 3 flax eggs
1 tsp vanilla extract
1/4c (or 4 tbsp) maple syrup/honey
130g/1 cup almond flour
2tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup of dark choc/df chocolate chips (you can also omit this, or swap out for your fav nut for double the nuts)
1/2 cup walnuts, coarsely chopped (or swap out for your fav nut)

Directions:
Preheat over to 325F
Mash your banana (tip: I find it easiest to mash them on a flat surface like a cutting board rather than in the curved bowl)
Add rest of wet ingredients and mix until combined
Add the dry ingredients, choc chips & walnuts and mix until just combined.
Transfer to a greased or parchment lined 9×5 loaf pan
Bake for 50-60minutes, until golden brown on top and toothpick test comes out clean.
Let cool 20-30 minutes before slicing (or dig in right away if you can’t wait, but it will not slice nicely for you).
Store leftovers in airtight container at room temp or in fridge for 3-4 days, or slice and freeze for longer storage so you can pull it & enjoy some whenever you like
Dig in & enjoy!! 🙂

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https://www.epidemicsound.com
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