Chocolate Chip Banana Bread

This gluten free banana bread is nutrient-dense, naturally sweetened and still light and fluffy.

Makes: 1 loaf

Ingredients

Dry

• 1 3/4 cups almond flour

• 1/2 cup arrowroot flour*

• 2 scoops vanilla protein powder or collagen (optional)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp sea salt

• 1/2 cup chocolate chips

Wet

• 4 very ripe / overripe bananas

• 4 eggs

• 1/4 cup melted grass-fed butter*

Instructions

1. Preheat oven to 350F.

2. In a small bowl, combine and whisk together all dry ingredients (except for the chocolate chips). I like to add vanilla protein powder for extra protein and in place of vanilla extract. But you can omit if you’d like.

3. In a large bowl, melt your butter or coconut oil and allow a little time to cool. Combine with whisked eggs and mashed bananas.

4. Slowly add dry ingredients into wet ingredients, mixing just enough to combine. You don’t want to over mix or the bread will be dense and not as fluffy. Stir in chocolate chips.

5. Pour batter into a parchment lined bread pan. Top with additional chocolate chips. Bake at 350F for 45 to 60 minutes, or until a toothpick inserted comes out clean.

6. Allow to cool for at least an hour before eating. I know, it’s hard! Store in the fridge.

Ingredient Notes

*I prefer arrowroot because it has a lower glycemic index, but you can also use tapioca flour.

*You can sub coconut oil or ghee for butter to make this recipe dairy or lactose free and paleo.