Friday, April 20, 2012

Banana Bread with chocolate chips and walnuts

Oh YEAH!! This one is a keeper!
Thank-you to @mamaseacat for sharing this recipe. I made some minor changes to her original recipe.
This is one of those recipes you'll memorize because you make it so often. You'll want to serve it at every occasion. I want to!
I will be carrying a piece with me when I visit Starbucks or Panera for coffee. I always carry extra baked goods with me to share with the SB's barista. I carry my coconut milk with me too. OK Now I am thinking about a piece of banana bread with a cup of coffee, which is making me think about bulletproof coffee, Oh my, interesting beverage I'll have to try it soon. Back to the reason for this post. Banana Bread!
Banana Bread

Banana Bread with Chocolate Chips and Walnuts
350 degrees
  • 1/4 cup coconut nectar (or other sweetener such as maple syrup, agave, honey)
  • 3 Tbls Ghee (or butter, coconut oil or shortening)
  • 2 eggs
  • 2 very ripe bananas, mashed
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 1/2 cups blanched almond flour
  • 3/4 cup 60 to 70% chocolate chips (I used ghirardelli 60%)
  • 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees
  2. In a bowl mix coconut nectar, ghee, eggs and bananas until well blended.
  3. Add baking soda, salt and almond flour and mix well.
  4. Stir in chocolate chips and nuts
  5. Pour batter into a well greased 8X4 loaf pan*.
  6. Bake for about 1 hour or until toothpick comes out clean. 
  7. Cool and serve.
  8. Serve warm with a little butter.
  9. Store covered in the refrigerator.
*You can use muffin pan instead of a loaf pan. Cut baking time to 20 minutes. 

I threw this together in just a few minutes. I made protein bars while the banana bread was baking. I'm telling you... This is a keeper! 
Tell me if you try this recipe and agree.

1 comment:

500 Saturdays: Nomad Diary said...

Love this and I've made it often. Thanks.


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