This Double Chocolate Banana Almond Bread is full of absolute deliciousness!! You’ll love the fudge-y chocolate texture, sweetness of banana, and crunch of the almonds.
Ingredients
2 cups almond flour blanched
1/2 cup cacao powder or cocoa powder
2 tsp baking soda
1/4 tsp salt
2 eggs whisked
1/2 cup almond butter creamy
2 tbsp real maple syrup
1 tsp almond or vanilla extract
1/3 cup unsweetened dairy free milk
2 very ripe bananas mashed
2/3 cup chocolate chips*
1/2 cup chopped almonds
Directions
Begin by preheating your oven to 350 degrees. Spray a 9×5 loaf pan with non-stick spray, or use parchment paper as a sling over the long edges of the pan. Set aside.
In a large bowl, mix together your dry ingredients: flour, cacao, baking soda, salt.
In a smaller bowl, whisk together your wet ingredients: eggs, almond butter, syrup, extract, milk, and bananas. Now add the wet ingredients to dry, use an electric mixer to combine, scraping all the dry ingredients along the side of the bowl. Now fold in chocolate chips and almonds.
Pour the batter using a rubber spatula into the loaf pan. Smooth out the batter so it’s flat. Top with additional chocolate chips or almonds (optional).
Transfer to the oven and bake for 45-50 minutes (depending on oven) at 350 degrees. Remove and check if ready using a toothpick inserted in the center. Let cool in the pan for at least 10 minutes. Use the parchment paper to remove the bread from the pan. Let cool for at least another 10 minutes before slicing.
Can be stored at room temperature in an air tight container for a few days. Or stick in the freezer for up to 1 month.
