Almond Flour Chocolate Chip Banana Bread
Ingredients
- cooking spray
- 3 medium bananas
- 2 large eggs
- 1/4 cuppacked dark brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 250 g almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 105 g dark chocolate chips
Shop ingredients
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Instructions
- Use nonstick cooking spray to generously grease a 1-pound (8 1/2x4 1/2-inch) loaf pan.
- In a large bowl, add the peeled bananas and use an electric mixer to beat them into a purée with no obvious lumps. If you don’t have an electric mixer, use a fork to mash the bananas into a purée. You should have about 1 1/2 cups mashed bananas.,Simply Recipes / Cambrea Gordon
- Add the eggs and beat with an electric mixer or fork until fully blended. Add the brown sugar, maple syrup, and vanilla, and beat again to fully blend.,Simply Recipes / Cambrea Gordon
- Add the almond flour, cinnamon, cardamon, baking soda, and salt right on top of the banana mixture. Use a fork to stir the dry ingredients together. Then, use a rubber spatula to mix the batter together until just combined, being sure to scrape the bottom and sides.,Simply Recipes / Cambrea Gordon
- Add the chocolate chips and mix just until combined.,Simply Recipes / Cambrea Gordon
- Scrape the batter into the prepared pan. Bake until the top feels firm to the touch and a knife inserted into the center comes out with moist crumbs and some melted chocolate (not coated in wet batter), about 1 hour and 10 minutes. The top will be deeply brown. Don’t worry! The inside is very moist.
- Let the banana bread cool in the pan for at least 1 hour. Run a butter knife around the edges and gently tip it out. Set it upright.,Store it in a lidded container or wrap it with plastic wrap. It will keep on the counter for up to 3 days or in the fridge for up to 6 days.,Did you love this recipe? Let us know with a rating and review!,Simply Recipes / Cambrea Gordon
Source
Original recipe: View Original