This banana bread is so good, I literally hide bananas from the kids, so they get a chance to over-ripen before being eaten! My new motto might be, “when life gives you brown bananas… make banana bread!”
This week I’m focusing on eliminating grains, dairy and sugar to detox a bit, and I love to do that every so often. It’s SO hard to kick a sugar addition, and takes some serious effort, but once you get past the first week, you start to feel so much better! My trick to getting through the first week, is tackling sweet tooth cravings with fresh fruits or healthy banana bread.
Best Brain Food
Guilt-Free Chocolate Chip Banana Bread is the perfect breakfast food for busy weekday mornings, combining healthy fats and protein to keep you feeling full until lunch.
I’m not kidding when I say you won’t miss the flour, the butter or the sugar – this banana chocolate chip bread is DELISH! Sweetened only with low-glycemic coconut palm nectar and over ripe bananas, the substance of this banana bread comes from the almond butter and eggs, eliminating the need for oil, butter, sugar or flour. Guess what? It tastes identical to any other banana bread you’ve ever or never made!
Guilt-Free Banana Bread
Ingredients
- 3 overripe bananas
- 3 organic eggs
- 1 3/4 c roasted almond butter
- 2 tbsp coconut palm nectar or maple syrup
- 1 tbsp vanilla extract
- 3/4 tsp baking soda
- 1 1/2 tsp apple cider vinegar with the mother
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1/4 c chocolate chips
Instructions
- Preheat your oven to 350 degrees Farenheit.
- In one big mixing bowl, smash your bananas with a fork, pressing it against the sides of the bowl to get it smooth and creamy.
- Grab a whisk, and whisk in the eggs, beating lightly for a minute. Mix in the almond butter, coconut palm nectar and the remaining ingredients.
- Line a loaf pan with parchment paper, pour in your batter and pop in the oven for 45 minutes.
- Let rest for 10 minutes before slicing - and dive right in!
