• Kristin Ervin

Sugar-free banana bread


Banana bread has become the official quarantine snack in our house. This specific recipe features coconut milk adding a creamy texture with chocolate chips swirled in.


Ingredients:

1 3/4 cup whole wheat flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

1/4 cup coconut oil

1 1/2 cup banana, peeled & mashed

1 egg

1 Tbsp vanilla

1/3 cup almond butter

3/4 cup coconut milk *see notes

1/2 cup chocolate chips


Preheat oven to 350˙F. Grease on loaf pan.


In a large bowl mix together flour, salt, baking soda and cinnamon. In a separate bowl whisk together oil, banana, egg, vanilla and almond butter. Whisk wet mixture into dry mixture. Mix in coconut milk until just mixed. Fold in chocolate chips. Pour batter into prepared loaf pan.


Bake for 1 hour or until tooth pick inserted into centre comes out clean. Let cool for 5 minutes in pan before removing and placing on wire wrack to cool fully.


Store in air tight container in fridge or freeze in slices.

Note:

For a creamier loaf, use solids from coconut milk. Don't shake the can before opening and spoon out thick cream off the top.

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