Chunky Chimp Banana Bread
So what do you do with overripe bananas when you’re no longer eating gluten? This grain-free sugar-free option is the perfect solution. The ripe bananas are enough sweetness, and a little chocolate and nuts add chunkiness that won’t make you feel like you’re missing out!
Yield: 12 muffins or 1 9" X 5" loaf
Chunky Chimp Banana Bread
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Ingredients
- 4 small or 2 large bananas (about 2 cups mashed)
- 3 eggs
- ½ cup (140 grams) almond butter (or nut butter of choice, I love Nuttzo Butter too)
- 4 tablespoons coconut oil, melted
- ½ cup (75 grams) coconut flour
- ½ teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts
- 1/4 cup dark chocolate chips or chunks (optional)
- pinch of sea salt
Method
- Grease one 8"x4" loaf pan or 12 muffin tins (or use muffin papers)
- Preheat the oven to 350°.
- In a large bowl (or mixer with paddle attachment), mix the bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Combine the coconut flour, cinnamon, baking soda, cream of tartar and sea salt and mix with a whisk to remove any lumps.
- Add the dry ingredients to the wet ingredients and mix well. Add the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly, or scoop into muffin tins using a portion scoop.
- Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.
- Remove from the oven and allow to cool for 20 to 30 minutes. Turn out onto a cooling rack to finish cooling.
- Keeps for 2 to 3 days refrigerated. Just re-heat slightly in microwave to serve.
Pro Tip
Also makes delicious baked doughnuts.
