What a delicious and moist banana bread this is and it’s quick to put together and nutritious for you too!
When we had a small amount of walnuts and choc chips in the cupboard we thought why not make some banana bread and we weren’t disappointed with what we put together.
Sometimes it’s nice to sit with a cuppa tea and some toasted banana bread lathered with some yummy organic butter and a sprinkling of cinnamon on top… warning… mouth drool!
Here’s what you’ll need:
- 1 and 3/4 cups almond flour
- 2 tbsp coconut flour
- 2 large spotty bananas (you don’t want the clean yellow looking bananas)
- 1/4 cup coconut sugar (or you could use 1/3 of a cup of honey, or pure maple syrup but that is too sweet for us!)
- 1/2 cup softened coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp salt or Vital Wellbeing’s All Natural Liquid Magnesium
- 1 tsp organic baking powder
- 1/3 cup chopped organic walnuts
- 1/3 cup dairy-free organic chocolate chips
Here’s how to put it together:
- Pre-heat oven to 180 degrees Celsius.
- In a large bowl or in your Thermomix, mash the bananas.
- Whisk in the eggs, coconut sugar, oil, vanilla, and cinnamon until smooth.
- Stir in the almond flour, coconut flour, baking powder and salt/magnesium.
- Mix until well combined, then fold in the walnuts and the chocolate chips.
- Pour the batter into a bread tin measuring 10cm (H) x 11cm (D) x 70 cm (L) and lined with parchment paper. Shake to even out and tap to remove air holes.
- Bake for 50-60 minutes (depending on the quality of your oven), check after 45 minutes or until a toothpick comes out clean.
- Place some in your toaster and lather with butter.
- Add some extra cinnamon on top of the butter.
You can freeze the bread up to 3 months… but good luck with that because it didn’t last that long in our house. The kids devoured it within a few hours so find a great hiding place if you want it to last longer!