I loooove making this simple and delicious banana bread recipe. But I can't take the credit for it. This delightful treat comes from a member of my virtual fit-squad, Jacqui. (go ahead - give her a follow!) These are perfect if you're gluten free or following a paleo diet (just leave out the chocolate chips for paleo.)
I guarantee you're going to fall in love with these just as much as I have once you give them a try.
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
TOTAL TIME: 30-35 minutes
- 3-4 larger ripe bananas
- 3 eggs
- 3 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/3 cup almond butter
- 1/3 cup coconut flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon of Himalayan sea salt
- 1/4 cup shredded coconut
- 1/2 cup chocolate chips (omit for paleo)
- OTHER OPTIONS FOR TOPPINGS/FILLINGS: strawberries, blueberries, nuts, banana chunks...the possibilities are endless!!!
RECIPE:
- Preheat your oven to 350 degrees and line your muffin tin with paper cupcake cups. (if you're using a silicon mold, lightly oil with coconut oil.)
- Smash up your bananas in a large bowl with a fork. (TIP: If you don't have overripe bananas, stick them in the oven for 5-10 minutes until the skins turn brown and they're soft to the touch. Be sure to let them cool before handling)
- To your smashed bananas, add in the: eggs, coconut oil, almond butter, vanilla extract, cinnamon. Mix well.
- Once all your wet ingredients are combined, toss in everything else. This is: coconut flour, baking soda, baking powder, sea salt, and half of your chocolate chips.
- Split the mixture into the lined muffin tin, filling about halfway. Top with a couple more chocolate chips and a pinch of coconut flakes.
- Bake for about 20-25 minutes - until you can stick a toothpick in the center and it comes out clean (being mindful it might come out with some melted chocolate).
- Let cool and enjoy as a quick breakfast or an afternoon/evening snack!!
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