1 cup mashed banana *
½ cup almond butter
¼ cup melted coconut oil
1 teaspoon vanilla
½ cup (60 grams) coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup mini chocolate chips without milk
Preheat oven to 350°F.
Prepare a baking pan by greasing it with coconut oil or lining it with parchment paper.
In a large bowl, mix together the mashed bananas, eggs, almond butter, coconut oil and vanilla.
Once wet ingredients are mixed, add dry ingredients (coconut flour, baking powder, baking soda and sea salt).
Stir until blended. Carefully add the chocolate shavings.
Pour the batter into the prepared bread baking dish.
Bake for 45 minutes or until bread is golden brown and toothpick comes out clean.
Remove from the oven and let cool for 20-30 minutes on a rack before removing from the pan until completely cooled. This should come out very easily if you have greased the baking pan properly or used parchment paper.
Slice the loaf (a bread knife is best),
serve and enjoy.
Store the leftovers in a sealed container at room temperature for a few days.
To keep it longer, store it in the refrigerator or freezer.