Ingredients
- 2 bananas, ripe/brown
- 1/2 cup plain full-fat yogurt (non-dairy works great too)
- 3 eggs
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1.5 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup cocoa powder
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350.
- In a large bowl, whisk the wet ingredients until smooth, the add the dry, and whisk again until everything is incorporated. Fold in the chocolate chips.
- Line a bread dish with parchment paper, and spray with non-stick cooking spray. Pour in the batter, smoothing the top even. Sprinkle a few extra chocolate chips on top, if you’d like. Bake for 50-60 minutes until a knife inserted comes out clean, then let cool on a cooling rack for at least 1 hour before lifting the bread out of the dish.
- To store, wrap the loaf tightly in foil; it’ll keep for 5 days at room temp or refrigerated.
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