| 11 | 70 | 269 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 12 |
| 2 1/2 cup mashed | Banana (s) |
| 4 large | Egg |
| 1/2 cup | Almond butter (or any nut butter of your choice) |
| 4 tbsp | Coconut oil (melted) |
| 1/2 cup | Coconut flour |
| 1/2 tsp | Cinnamon |
| 1 tsp | Baking soda |
| 1 tsp | Baking powder |
| 1 tsp | Vanilla extract, pure |
| 1 pinch | Salt (sea) |
| 171 gm | Dairy-free mini chocolate chips |
Preheat the oven to 350ºF.
Grease one 9"x5" loaf pan.
In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for about 50-60 minutes. A toothpick inserted into the center should come out clean to ensure it's baked through.
Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.
| Fruit | 0.4 |
| Meat Alternative | 0.5 |
