PALEO ALMOND-COCONUT BANANA BREAD

Paleo Almond-Coconut Banana Bread image

This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.

Provided by Heath Morgan

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

2 medium bananas, mashed
3 large eggs
¼ cup almond butter, softened
3 tablespoons agave nectar
2 cups blanched almond flour
½ cup unsweetened shredded coconut
3 teaspoons baking powder
½ teaspoon sea salt
1 cup mini dark chocolate chips

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