This delicious banana bread recipe is a healthier version of the classic. This recipe is gluten free, grain free, dairy free, refined sugar free and paleo.
In a large mixing bowl add the almond meal, coconut flour, baking powder and choc bits. Mix to combine.
In a medium sized mixing bowl, mash the bananas. Add in the eggs, milk, vanilla and maple and whisk to combine.
Pour the wet ingredients into the dry ingredients and mix well to combine.
Pour the mixture into a baking paper lined loaf tin and place into oven. Bake for 1 hour and 5 minutes or until golden brown on top and skewer comes out clean when tested.
Allow to cool for 10 minutes before removing from loaf tin. Serve warm or cool.
Notes
Nutrition facts are an estimate only.
Storage
Store in an airtight container in the fridge for 4-5 days or in the freezer (pre-sliced) for 2-3 months.