INGREDIENTS

4 MEDIUM RIPE BANANAS, MASHED

1 TEASPOON VANILLA EXTRACT

¼ CUP NATURAL CREAMY PEANUT BUTTER

2 EGGS (I PREFER ORGANIC)

½ CUP COCONUT FLOUR

½ TEASPOON BAKING SODA

½ TEASPOON BAKING POWDER (I PREFER ALUMINUM FREE)

½ TEASPOON CINNAMON

¼ TEASPOON SALT

1 TABLESPOON RAW CACAO POWDER

½ CUP DARK CHOCOLATE CHIPS + A FEW EXTRA FOR TOPPING

½ CUP CHOPPED WALNUTS (optional)

 

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, VANILLA, AND PEANUT BUTTER; MIX UNTIL WELL COMBINED, SMOOTH AND CREAMY. ADD IN EGGS, ONE AT A TIME AND MIX ON MEDIUM SPEED UNTIL COMBINED.
  • IN A SEPARATE BOWL, MIX THE DRY INGREDIENTS, ADD IN COCONUT FLOUR, BAKING SODA, BAKING POWDER, CINNAMON AND SALT AND RAW CACAO POWDER, STIR TO COMBINE WELL; ADD INTO WET INGREDIENTS AND MIX AGAIN UNTIL JUST COMBINED, STIR IN THE CHOCOLATE CHIPS
  • POUR BATTER INTO PREPARED PAN AND SMOOTH TOP EVENLY WITH SPATULA. TOP WITH CHOCOLATE CHIPS AND WALNUTS (optional)
  • BAKE FOR 45 MINUTES OR UNTIL TESTER INSERTED INTO CENTER COMES OUT CLEAN.  LET COOL AND REMOVE CAKE FROM PAN TO COOL COMPLETELY.
  • CUT INTO THICK SLICES.

*I ALTERNATE BETWEEN PEANUT BUTTER AND ALMOND BUTTER (IT’S YOUR PREFERENCE)