PALEO ALMOND-COCONUT BANANA BREAD
This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.
Provided by Heath Morgan
Categories Banana Bread
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
- Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
- 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.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
- 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.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 37 g, Cholesterol 69.8 mg, Fat 31.3 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 358.1 mg, Sugar 18.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
