SERVES 12
1 cup (100g) almond flour
4 tbsp. coconut flour
2 tbsp. baking powder 1 pinch salt
1 tsp. ground cinnamon
1 cup (230g) butter, softened
½ cup (75g) granulated sweetener of choice (eg monk fruit, erythritol, etc.) 4 eggs
1 tbsp. banana extract 6 tbsp. Greek yogurt
4 tbsp. dark chocolate chips 4 tbsp. walnuts
WHAT YOU NEED TO DO
Preheat the oven to 350°F (180°C). Prepare a 9×4-inch (23x10cm) loaf pan lined with baking paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt and cinnamon.
In a separate bowl, combine the softened butter and sweetener. Then add in the eggs, one at a time, and finally the banana extract and Greek yogurt. Mix until smooth.
Combine the wet ingredients with the dry mixture and stir to combine. Fold in the chocolate chips and walnuts.
Transfer the batter to the earlier prepared pan, cover with tin foil and bake in the hot oven for 45-50 minutes. Remove the tin foil around the 40 minute mark and return to the oven to finish baking.
Set the banana bread onto a wire rack and allow the bread to cool in the pan completely, before slicing and serving.
| GF | LC | MP | V | N |
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 5 mins | 50 min | 290 | 25 | 13 | 6 | 2 |
