*RECIPE FROM WWW.AMBITIOUSKITCHEN.COM

INGREDIENTS

4 MEDIUM RIPE BANANAS, MASHED

1 TABLESPOON HONEY, optional

1 TEASPOON VANILLA EXTRACT

¼ CUP ALMOND BUTTER

2 EGGS, AT ROOM TEMPERATURE

½ CUP COCONUT FLOUR

½ TEASPOON BAKING SODA

½ TEASPOON BAKING POWDER

½ TEASPOON CINNAMON

¼ TEASPOON SALT

½ CUP DARK CHOCOLATE CHIPS

 

DIRECTIONS

  • PREHEAT OVEN TO 350 DEGREES F. LINE AN 8X4 INCH OR 9X5 INCH LOAF PAN WITH PARCHMENT PAPER AND SPRAY NONSTICK COOKING SPRAY
  • IN THE BOWL OF AN ELECTRIC MIXER, COMBINE BANANAS, HONEY, VANILLA, AND ALMOND BUTTER; MIX UNTIL WELL COMBINED, SMOOTH AND CREAMY. ADD IN EGGS, ONE AT A TIME AND MIX ON MEDIUM SPEED UNTIL COMBINED.  WITH THE MIXER ON MEDIUM-LOW SPEED, ADD IN COCONUT FLOUR, BAKING SODA, BAKING POWDER, CINNAMON AND SALT; MIX AGAIN UNTIL JUST COMBINED.  GENTLY FOLD IN CHOCOLATE CHIPS
  • POUR BATTER INTO PREPARED PAN AND SMOOTH TOP. BAKE FOR 25-35 MINUTES OR UNTIL TESTER INSERTED INTO CENTER COMES OUT CLEAN.  REMOVE BREAD FROM PAN AND PLACE BACK ON WIRE RACK TO COOL COMPLETELY.  CUT INTO 12 SLICES.

 

PLEASE NOTE:  I FOUND THAT MY BANANA CAKE LOAF TOOK 50 MINUTES TO COOK AT THIS TEMPERATURE

 

YOU CAN ALSO REPLACE ALMOND BUTTER WITH NATURAL PEANUT BUTTER, IF YOU PREFER