Ingredients
Scale
- 3 ripe bananas, mashed 🍌
- 3 large eggs 🥚
- 1/3 cup coconut oil, melted 🥥
- 1/3 cup maple syrup 🍁
- 2 tsp vanilla extract 🌿
- 1 cup almond flour 🌰
- 1/4 cup coconut flour 🥥
- 1/2 cup unsweetened cocoa powder 🍫
- 1 tsp baking soda 🧂
- 1/4 tsp sea salt 🧂
- 1/2 cup dark chocolate chips or chopped dark chocolate 🍫
- Optional: 1/4 cup chopped walnuts or pecans 🌰
Instructions
- Preheat the oven to 175°C (350°F). Line a 9×5 inch loaf pan with parchment paper or grease it well.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Whisk in the eggs, melted coconut oil, maple syrup and vanilla extract until well combined.
- In a separate bowl, sift together the almond flour, coconut flour, cocoa powder, baking soda and sea salt.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix — the batter will be thick.
- Stir in the dark chocolate chips and nuts (if using), reserving a few chips to sprinkle on top.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle remaining chocolate chips on the surface.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil.
- Allow the bread to cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.
- Serve slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.