Hey beauties!
I have a super moist and irresistable banana bread recipe for you guys! Gluten-free, nut-free, dairy-free AND paleo! What more can you ask for?
Serves: 10
Nutrition per serving: cal 165, fat 6g, carb 24g, sugar 13g, protein 4g
WHAT YOU NEED
1/4 cup coconut milk, blend first if separated (almond milk works too)
1/2 tbsp apple cider vinegar
3 very ripe small bananas or 2 large ones
3 large eggs, room temp
1/4 cup raw honey
1 tsp vanilla extract or powder
1/2 cup coconut flour, sifted
2 tbsp arrowroot starch or tapioca flour
6 tbsp raw cocoa powder, sifted
1 tsp baking soda
1/2 tsp baking powder (make sure it is gf)
1/4 tsp salt
1/2 cup dairy-free/paleo chocolate chips
WHAT TO DO
1. Preheat your oven to 350 F and line a loaf pan with parchment paper.
2. Combine the coconut milk and apple cider vinegar and set aside.
3. Gently whisk together the coconut flour, arrowroot starch, cocoa powder, baking soda, powder and salt in a mixing bowl – make sure to sift the coconut flour and cacao powder prior to mixing.
4. In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey and vanilla.
5. Gently stir the dry ingredients into the wet using a spatula or wooden spoon. Do not mix vigorously as it will prevent the bread from rising. Batter will nbe relatively thick and lumpy once combined.
6. Stir in 1/3 cup of chocolate chips, then transfer the batter to the prepared loaf pan, spreading evenly on the top. Sprinkle the remaining chocolate chips over the top.
7. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean of batter. Allow the loaf to cool for 15 minutes in the pan, then carefully transfer it to a cooling rack. Allow bread to cool completely to room temp before slicing. Store leftovers covered in the refrigerator.
Enjoy!
Xo
Amanda