∙∙3 medium ripe bananas, mashed (about 1 1/4 cups mashed banana)
∙∙Preheat oven to 350 degrees (f) - Line a loaf pan with parchment paper and/or wipe down with coconut oil or ghee (use your best judgement on synthetic chemical sprays)
∙∙In the bowl of an electric mixer, combine bananas (best with brown spots), vanilla and almond butter; mix until well combined, smooth and creamy.
∙∙Add in eggs, one at a time and mix on medium speed until fully combined.
∙∙With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until combined.
∙∙Fold in those chocolate chips!
∙∙Then pour the batter into your prepared pan and smooth the top off with the spatula.
∙∙Bake for 30-40 minutes or until a fork/knife/spoon/toothpick is inserted into center and comes out clean.
∙∙Remove from oven and place on wire rack to cool for ~20 minutes (it will be hard to wait), then carefully invert, remove bread from pan and place back on wire rack to cool completely.
∙∙Cut into 12 slices.
When it's all said and done
Month's after I had thoroughly enjoyed this recipe my grandmother admitted to me that she really did not like it at all. A huge key factor in adapting to a grain-free diet is the fact that things are not going to bind together as the way traditional flour allows and therefore the texture is not going to be the same. Coming from the perspective of someone who has well adapted to the texture of gluten free / grain free goodies, I told my granny I completely disagreed with her and I absolutely loved it! Proof in the fact I practically single handedly ate the whole thing in a whopping 24 hours (yeah, that's me and my sugar dragon).
PIN IT & NEVER FORGET IT!