The Greatest Paleo Chocolate Chip Banana Bread with Almond Butter

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This Paleo chocolate chip banana bread is made with almond butter and almond flour, hearty and delicious with the perfect amount of sweetness. Gluten-free, dairy-free, grain free, family approved, and great for breakfast or dessert!

You�ll Need:

• 3 small overripe bananas mashed
• 3 large eggs
• 1/2 cup smooth almond butter unsalted
• 1/4 cup coconut sugar
• 1 tsp pure vanilla extract
• 1 1/2 cups blanched almond flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine grain sea salt
• 3/4 cup dark chocolate chips *or homemade paleo chocolate chunks

Instructions:

1. Preheat your oven to 350 degrees and line a medium loaf pan (I used 8.5 x 4.5) with parchment paper
2. In a large bowl, combine the bananas, eggs, almond butter, coconut sugar and vanilla and whisk until smooth.
3. In a separate bowl, combine with almond flour, tapioca flour, baking powder, baking soda and salt. Gently stir the dry mixture into the wet ingredients until just combined (don�t overmix) then fold in the chocolate chips, leaving a few to sprinkle over the top of the loaf.
4. Transfer to the prepared loaf pan, scraping the bowl with a spatula, spread out and sprinkle remaining chocolate chips over the top.
5. Bake in the preheated oven for 55-65 minutes or until the loaf is deep golden brown and a toothpick inserted near the center comes out clean.
6. Cool loaf on a wire rack, allowing to cool completely before slicing. Store leftovers loosely covered at room temperature for the first day, then refrigerate after that.
7. Serve and enjoy!

NOTES:

• *You can use this recipe for homemade chocolate chunks - just chill the chocolate mixture in a parchment lined square pan until solid before cutting into chunks.