Almond Butter Chocolate Chip Banana Bread
This recipe is gluten free, vegan, dairy free, and so darn delicious.
Ingredients
- 1 Tsp Lemon Juice (or apple cider vinegar)
- 1/3 Cup Unsweetened Almond Milk
- 3 Medium Extra-Ripe Bananas
- 1/4 Cup Coconut Sugar (or your sweetener preference)
- 1 1/2 Tsp Vanilla
- 1/4 Cup Almond Butter
- 1 Tbsp Sunflower Oil (any oil, or melted coconut oil)
- 1 1/2 Cups All-Purpose Gluten-Free Flour (coconut flour/almond flour will not work)
- 1 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1 Tbsps Agave (or maple syrup)
- 1/2 Cup Chocolate Chips (I used no added sugar Lily's Vegan)
Instructions
- Preheat oven to 350.
- Add the almond milk and lemon juice to a small mixing bowl. Stir and set aside.
- In a large mixing bowl, mash the bananas with a fork or potato masher. Once the bananas are mashed well, stir in the coconut sugar, almond butter, vanilla, and oil.
- Add the almond milk and lemon juice to the large mixing bowl and combine.
- Stir in the flour, baking soda, and sea salt.
- Add in agave **take a sample of the batter to determine if it's sweet enough! Remember that the chocolate chips will also add in extra sweetness
- Fold the chocolate chips into the batter.
- Add the batter to a greased baking pan (9 x 5-inch), spread evenly.
- Bake for 35-40 minutes. If the top of the loaf starts to brown before the center is done, cover the bread with tinfoil. Stick a knife into the bread and if it comes out clean, then the banana bread is done! **mine was finished at 34 minutes
- Let the bread cool for a good thirty minutes before cutting the slices. **I stored mine in the fridge