INGREDIENTS:
3 ripe bananas
1/4 cup maple syrup
3 eggs
2 1/2 cups almond flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 cup chocolate chips of choice (we used coconut sweetened ones from Healthy Crunch to keep this refined-sugar-free/paleo).
HOW TO:
1. Preheat your oven to 350F
2. Mash your bananas and add to a medium bowl
3. Add the maple syrup and eggs and mix together with a fork or whisk
4. Add the dry ingredients and vanilla and mix again
5. Add the chocoalte chips (reserving some for the top if you want), then fold in
6. Pour into parchment lined loaf pan (& top with reserved choc chips)
7. Bake at 350F for 45-55mins (set your timer for 45minutes and use the toothpick test to determine when it’s fully baked inside. Ours ended up needing 52 minutes total)
8. Let cool for 20 minutes then remove from pan, slice and enjoy!
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4+ years ago I left my career in corporate pharma to open a gluten-free dairy-free paleo bakery to help others with autoimmune conditions & food restrictions. Come with us behind the scenes at our bakery, gf/df recipes, product unboxings, and some visits to other bakeries.
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