Makes: 12 slices Time: 1 hr
INGREDIENTS
2 large ripe bananas, mashed
3 eggs
½ cup almond butter
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup Coconut Flour, sieved
1 /2 tsp baking powder
1 /2 tsp baking soda
1/4 tsp salt
1 /2 cup chocolate chips, dark
METHOD
Pre-heat oven to 175°C. Grease a loaf pan.
Cut a rectangular strip of baking paper, long enough to line the bottom and longer sides of the pan with some extra overhang (for easier removal from the pan once cooled).
In food processor, mix together the mashed bananas, eggs, almond butter, oil and vanilla.
In a bowl sieve the coconut flour, baking powder, baking soda and salt. Stir until combined. Pour in the processed ingredients. Gently stir in the chocolate chips, retaining 1 tbsp for decorating.
Pour batter into a prepared loaf pan. Decorate the top of the batter with chocolate chips.
Alternately retain all chocolate and pour enough batter into tin to cover bottom, add layer of choc chips, cover with batter. Makes a gooey centre when sliced.
*Sprinkle desiccated coconut over the top before cooking if you like a toasted coconut flavour.
Bake for 35-40 minutes or until golden and a toothpick inserted into the middle of the loaf comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Freezes well in slices.
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