This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
444 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
Step 2
Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
Step 3
Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
Step 4
Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
Step 5
Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
Step 6
Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.