INGREDIENTS: (Makes 12 Slices)
- 120g Coconut Flour
- 1tsp Cinnamon
- 1/2tsp Baking Powder
- 1/2tsp Bicarbonate of Soda
- 6 Eggs
- 1/4tsp Salt
- 90g Honey
- 75g Coconut Oil, Melted & Cooled
- 120ml Unsweetened Almond Milk
- 1tsp Vanilla Extract
- 3 Ripe Bananas, Mashed
- 90g Dark Chocolate, Chopped
MACROS (Per Slice):
- 221 Calories
- 23g Carbs
- 6g Protein
- 13g Fat
METHOD:
- Pre-heat the oven to 180’c and prepare a large loaf pan by greasing the sides with coconut oil
- In a large mixing bowl, mix the coconut flour, cinnamon, baking powder, bicarb and salt. In another large bowl, beat the eggs. Add the honey, coconut oil, almond milk and vanilla extract to the eggs, and whisk well to combine
- Pour the dry ingredients into the bowl with the wet ingredients, and whisk very well until combined. Mix in the mashed banana
- Melt the dark chocolate in the microwave for 60-90 seconds, stirring every 30 seconds. Fold the dark chocolate into the banana bread mixture vert gently without over-mixing so the 2 mixtures form a marbled effect
- Pour the batter into the prepared loaf tin and bake uncovered for 45 minutes, then cover the pan with a sheet of tin foil and bake for another 15 minutes or until a toothpick inserted into the centre comes out clean. The cake will be quite moist in texture but should not be wet
- Cool in the pan for about 20 minutes. Remove the loaf from the pan and allow it to cool completely on a wire rack for about an hour, before slicing into 12 slices
- You can store the banana bread in the fridge for 3-5 days, or in the freezer in a ziplock bag for up to 3 months!
