I usually don't have bananas lying around the house (TBH I am not a huge fan of bananas!) and so when I do they normally end up sitting on the countertop, getting browner by the day!
The only upside to this is that it means I have perfectly overripe bananas for my Beautiful Banana Bread!
This one-bowl (you can thank me later when you're doing the washing up!), paleo, and vegan choc chip BB is also grain-free, gluten-free and refined sugar free AND it's a much healthier and hormone-friendly version of traditional BB.
So let me stop yapping on and get down to the good stuff!
1 1/2 cup mashed banana (about 3 large bananas)
2 cups almond flour
3 tablespoons coconut flour
3 tablespoons ground flaxseed
1/4 cup coconut sugar
1/4 cup non-dairy milk, I used almond milk
4 tablespoons liquid coconut oil
1/3 cup creamy nut butter, I use organic almond butter
1 teaspoon vanilla extract
2 teaspoons baking powder
Dark chocolate chopped into chunks or dark choc chips (just make sure they are vegan and sugar free)
Half a cup of chopped walnut
Preheat oven to 150 degrees celsius and grease a bread dish with coconut oil and/or line with parchment paper.
In a large bowl, mix together the banana, ground flax, coconut sugar, milk, coconut oil, nut butter and vanilla extract until smooth and creamy.
Mix in the almond flour, coconut flour and baking powder until well combined with no clumps.
Fold in the dark chocolate and walnuts then add to bread dish and bake for about 50-60 minutes (or until toothpick comes out clean!) (top with halved banana for extra decoration)
Allow the bread to cool, then slice.
*for an extra treat top with nut butter, coconut yoghurt, nuts etc.
*Store leftovers in an airtight container for three days, in the fridge for a week, or freezer for two months.