Chocolate Banana Loaf (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
Mash up 3 medium-sized bananas with dark brown spots till you have 1¼ cups worth.
02 -
3 whole eggs
03 -
¼ cup real maple syrup
04 -
1 tsp vanilla extract
→ Dry Ingredients
05 -
½ tsp sea salt
06 -
1 tsp baking soda
07 -
½ cup unsweetened cocoa powder
08 -
2½ cups finely ground almond flour, pressed down firmly
→ Mix-ins & Toppings
09 -
½ cup of dark chocolate chips with 2 extra tablespoons for sprinkling on top (dairy-free if you need it)
10 -
A pinch of flaky sea salt to finish it off
# Instructions:
01 -
Set your oven to 350°F. Line an 8½ x 4½ inch loaf pan with parchment paper, and lightly spray it with some cooking spray to guarantee it doesn’t stick.
02 -
Mash those bananas with all the brown spots in a big bowl. Stir in your eggs, maple syrup, and vanilla until it looks nice and smooth.
03 -
Add almond flour, cocoa powder, baking soda, and salt into the banana mixture. Use a wooden spoon to mix everything until it’s smooth. Gently stir in most of the chocolate chips (keep 2 tablespoons aside to go on top).
04 -
Pour the batter into your prepared pan, smoothing out the top. Sprinkle the saved chocolate chips over it. Bake for 50-65 minutes—check it’s ready by poking the middle with a tester; it should come out mostly clean.
05 -
Let it sit in the pan for around 10 minutes before lifting it onto a cooling rack. Once it’s fully cooled, cut it into 12 slices. Honestly, it tastes even better the next day! Feeling fancy? Try topping it with nut butter and sea salt.
# Notes:
01 -
Throw in ⅓ cup of chopped nuts like pecans or walnuts for some crunch and good fats.
02 -
It’s fine on the counter for 3 days, but after that, stash it in the fridge or freezer.
03 -
It freezes amazingly! Wrap it tight, and you’re good for up to 3 months.