Dark Chocolate Almond Butter Bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings8
Ingredients
Wet Ingredients
- 3 banana ripened
- 3 eggs, organic, pasture-raised
- ½ cup almond butter preferably unsalted
- 1 Tbsp. coconut oil (unrefined) melted
- ½ tsp. vanilla extract
Dry Ingredients
- 1 cup almond flour
- ½ tsp. baking powder
- pinch unrefined salt (real, pink, or Celtic salt) only if your almond butter is unsalted
- 1/3 cup dark chocolate chips *
Topping
- ½ banana sliced (optional)
- ½ oz. dark chocolate chunks *
- 2 Tbsp almonds chopped (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- If you have a bullet blender, blend the bananas in it until liquified, and pour into a large bowl. If no blender, in a large bowl, mash well with a fork for a few minutes, until they turn into a smooth, lump-free liquid or soup-like texture.
- Add the rest of the wet ingredients to the bowl and stir well until fully combined.
- Next, add the dry ingredients: almond flour, baking powder and dark chocolate. Stir well.
- Lightly grease a 9-inch loaf pan with coconut oil. Pour the batter into it.
- Optional, add toppings: Lay sliced banana down the middle of the loaf, and sprinkle additional chocolate chips and chopped almonds on the top.
- Bake for 40 minutes, or until top is golden brown, and a toothpick comes out clean.
- Remove from the oven and let cool before removing from pan.
- Slice and enjoy!
Recipe Notes
*For the dark chocolate chunks, I prefer to make my own from a high quality dark chocolate bar sweetened with a gentler natural sweetener, such as coconut sugar. Simply put it on a cutting board, and chop into small chunks.
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