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Ingredients
- 1 cup (100g) almond flour
- 4 tbsp. coconut flour
- 2 tsp. baking powder
- 1 pinch salt
- 1 tsp. ground cinnamon
- 1 cup (230g) butter, softened
- ½ cup (75g) granulated sweetener of choice (eg monk fruit, erythritol, etc.)
- 4 eggs
- 1 tbsp. banana extract
- 6 tbsp. Greek yogurt
- 4 tbsp. dark chocolate chips
- 4 tbsp. walnuts
Prep Time:
5
Minutes
Directions
Cook Time:
50
Minutes
- Preheat the oven to 350°F (180°C). Prepare a 9x4-inch (23x10cm) loaf pan lined with baking paper.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt and cinnamon.
- In a separate bowl, combine the softened butter and sweetener. Then add in the eggs, one at a time, and finally the banana extract and Greek yogurt. Mix until smooth.
- Combine the wet ingredients with the dry mixture and stir to combine. Fold in the chocolate chips and walnuts.
- Transfer the batter to the earlier prepared pan, cover with tin foil and bake in the hot oven for 45-50 minutes. Remove the tin foil around the 40 minute mark and return to the oven to finish baking.
- Set the banana bread onto a wire rack and allow the bread to cool in the pan completely, before slicing and serving.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
