CHOCOLATE CHIP BANANA BREAD

Dairy-free, gluten-free, grain-free and great for breakfast (if on the go) as well as a tasty snack option. Healthy eating is easy right… it is when snacks taste this good. Let us know if you try this recipe in our Facebook group.

INGREDIENTS

  • 1 ¼ cup mashed bananas (roughly 3 medium ripe bananas)
  • 1 teaspoon vanilla extract
  • ¼ cup almond butter (use peanut or cashew nut butter if you prefer)
  • 2 eggs (at room temp)
  • ½ cup coconut flour (alternatively use self-raising, gluten-free flour)
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup chocolate chips (dairy-free ones if going dairy-free, plus a little extra for sprinkling on the top)

RECIPE TIPS

For best results: Use bananas with lots of brown spots (perfect way to use up those bananas we have leftover).

METHOD

 

1. Preheat the oven to 350 degrees F (180 degrees C).

2. Line an 8×4 or 9×5 inch loaf tin with parchment paper and spray with nonstick cooking spray.

3. In a bowl (with an electric mixer or handheld mixer) combine the banana, vanilla and almond butter; mix until well combined (smooth and creamy texture).

4. Add in the eggs one by one, mixing until combined with the mixture for each egg. Then add the coconut flour, baking soda, cinnamon and salt – mix with a low-medium speed, until just combined.

5. Gently fold in the chocolate chips.

6. Pour batter into the prepared pan and smooth the top. Sprinkle with a few extra chocolate chips on top. Bake for 25-35 minutes, 20-25 minutes if using self-raising gluten-free flour (until the tester inserted into the centre comes out clean).

7. Remove from the oven and place on a wire rack to cool for 20 minutes. Then carefully invert and remove from the pan and place on a wire rack to cool completely. 


Serves 12 

Per serving:

kcal: 138kcal per serving

Fat: 7.8g

Carbs: 16g

Protein: 3.3g

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