Chocolate Chip Almond Butter Banana Bread

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  This is the first weekend of the semester where I haven't had required events Friday night - Sunday, and it has been AMAZING. I forgot, rather quickly, what it's like to have free time (on non-school days) and truly enjoy it. Today is Saturday, and so far, I went to breakfast with my sister at Dig Inn ('twas bomb, except for the "charcoal lemonade" juice that did not taste like it should've been so expensive), picked up more of my favorite face moisturizer at Follain, did laundry, cleaned the kitchen counters, and made this BANANA BREAD. It's been an ideal rainy Saturday so far, and now I'm going to go make dinner. Ugh I love food. I hope you make this treat & enjoy it as much as I do, friends! This recipe is honestly going to be my new go-to when I'm craving an easy-to-make, savory AND sweet snack. 

Chocolate Chip Almond Butter Banana Bread (GF, DF)

Serves: 7 - 8 

Paleo, gluten-free, grain-free, dairy-free. 

Ingredients

Wet

  • 3 eggs

  • 2 ripe, mashed bananas

  • 1 tbsp maple syrup

  • 1/2 tablespoon vanilla extract

  • 1/2 cup creamy, salted almond butter

  • 1/4 cup dairy-free yogurt (I used Forager's vanilla cashew yogurt)

  • 1 tablespoon solid coconut oil

Dry

  • 1/2 cup chocolate chips

  • 1/2 cup coconut flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon seal salt

Add-in (right before baking): 

  • 2 tablespoons almond butter

Process

  • Preheat oven to 350 F

  • Grease sides and bottom of a bread loaf pan with coconut oil

  • Using a KitchenAid or hand mixer, blend wet ingredients together

  • Add in dry ingredients and mix on low

  • Pour batter into the bread pan

  • Using a knife, swirl the 2 final tablespoons of almond butter into the top of the bread

  • Bake for 36 minutes, remove from oven, let cool, and enjoy!