Double Chocolate Banana Nut Bread (Almond Flour)

So I was at my parents place yesterday for 4th of July festivities. I decided to surprise them with some banana bread for breakfast. I wanted to experiment with gluten free options and was in the mood for some chocolaty goodness! I decided to try using almond flour as an alternative. I ended up making it a double chocolate banana bread! I added cocoa powder to the dry ingredients and added chocolate chip chunks to both the batter and as a topping. I was so happy the almond flour didn’t affect the texture and consistency of a traditional banana bread that I’m use to eating. My family devoured it and didn’t even realize it was gluten free! Check out the recipe below!

Ingredients

• 2 cups almond flour

• 1/2 cup dutch processed cocoa powder

• 1 1/2 tsp cinnamon powder

• 1/4 tsp nutmeg powder

• 1/2 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• 3 eggs

• 1/2 cup pure maple syrup

• 1/4 cup coconut oil

• 3 bananas ripe, mashed

• 1 tsp pure vanilla extract

• 1 cup walnuts, chopped and divided (1/2 cup folded into batter, 1/2 cup for topping)

• 1 cup chocolate chip chunks, divided (1/2 cup folded into batter, 1/2 cup for topping)

Instructions

1. Preheat the oven to 350ºF.

2. Grease a large bread pan with butter or coconut oil.

3. In a large bowl mix together the dry ingredients: almond flour, cinnamon, nutmeg, salt, baking soda and baking powder.

4. In a medium size bowl, whisk together the eggs. Add in the maple syrup, coconut oil, mashed bananas and vanilla. Stir together until combined.

5. Stir the wet ingredients into the dry ingredients until combined. Fold in the 1/2 of the chopped walnuts and 1/2 of the chocolate chips.

6. Pour the batter into a large bread pan and top with remaining walnuts and chocolate chips.

7. Bake for 50-60 minutes until the center is firm.

8. Allow to cool. Remove from pan.