This spongy, chocolatey banana bread is gluten free and dairy free. You can also make this high protein, and more blood sugar friendly, by adding in some unflavoured collagen protein powder.
Ingredients
- 3/4 cup almond flour
- 1/2 cup cassava flour/ tapioca starch
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips
- 2 eggs
- 1/4 cup light tasting oil (I like light olive oil, or avocado oil)
- 1/4 cup cane sugar or monk fruit sweetener
- 2 -3 medium sized overripe bananas
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3 scoops unflavoured collagen protein powder (optional)
Method
- Preheat your oven to 350 degrees F
- Mix the almond flour, cassava flour/ tapioca starch, cocoa powder, baking powder, baking soda, salt and cinnamon powder together
- Mash the bananas and whisk in the oil, eggs, vanilla extract and sugar
- Gradually add the dry ingredients into the wet ingredients until fully combined and no lump are included
- Fold in 1/2 of the chocolate chips into the batter
- Add the batter to a greased loaf pan
- Sprinkle the rest of the chocolate chips all over the top of the batter in the loaf pan
- Bake for 25 mins or until a toothpick test when done on the bread is removed semi clean.
- Allow the bread to cool before slicing
