Paleo Almond-Coconut Banana Bread
Description
This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.
Ingredients
•
2 medium bananas, mashed
•
3 large eggs
•
1/4 cup almond butter, softened
•
3 tablespoons agave nectar
•
2 cups blanched almond flour
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1/2 cup unsweetened shredded coconut
•
3 teaspoons baking powder
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1/2 teaspoon sea salt
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1 cup mini dark chocolate chips
Directions
1
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.
2
Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
3
Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
4
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.
5
Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
6
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.