Triple Choc Banana Bread
What’s better than a double choc banana bread? Yep, you guessed it! My Triple Choc Banana Bread. I made this one with almond flour, so yes, it’s gluten AND dairy-free for those who may have intolerances. Most importantly though it’s thick, moist, decadent, and delicious, something the entire family can enjoy for breakfast... or even dessert. Let me know how you like it
Ready in: 55mins
Makes: 1 loaf/10 slices
2 bananas, mashed + 1 for topping
1/4 cup tahini
3 tbsp maple syrup
2 cups almond meal
1/4 cup cacao powder
3 tsp baking powder
Dash of salt
1 cup dark baking chocolate chips
Drizzle (optional, but not really)
2 tbsp tahini
3 tbsp natural maple syrup
1 tbsp cacao powder
Step 1. Preheat oven to 180 and line a bread tin. In a medium-sized bowl add the mashed banana, eggs, tahini, and maple syrup and mix well.
Step 2. Add the almond flour, cacao powder, baking powder, and salt to the wet ingredients and mix until well combined. Gently fold in the chocolate chips, saving some for the top.
Step 3. Pour the batter into the lined bread tin and sprinkle with chocolate chips.
Slice extra banana down the middle and lay the 2 slices on top.
Step 4. Bake for 40 minutes and allow to cool before mixing the drizzle ingredients together, pouring on top, and finally slicing.
Notes: Maple syrup can be swapped out for any other sticky sweetener of choice. If the drizzle Is too thick, keep adding maple syrup until it’s the right consistency. Tahini can also be swapped out for any other nut butter of choice.
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