Brownie Banana Bread
Grain-free, refined sugar-free, dairy-free, and decadent!
I love this recipe as everything comes together easily in one bowl and it’s a great way to use up the ripe bananas on your counter! If you love banana bread that tastes like brownies, then this recipe is for you!
One bowl.
Easy cleanup!
This banana bread is HEALTHY!
The walnuts, eggs, and nut butter help make the banana bread more satiating and won’t take your blood sugar on a roller coaster.
Recipe
2 bananas (1 mashed & 1 sliced lengthwise for the top)
3 eggs
1 cup unsalted creamy almond butter
2 Tbsp vanilla extract
1 tsp baking soda
¼ tsp sea salt
½ cup coconut sugar
¾ cup raw cacao
½ cup chopped walnuts
½ cup chopped dark chocolate
½ cup chopped pitted dates
flaky sea salt
Instructions
Preheat oven to 350 degrees. Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides.
Mash of the the two bananas in a large bowl, leaving a few chunks.
Beat the eggs and almond butter into the banana mixture.
Add the vanilla, baking soda, sea salt, coconut sugar, and raw cacao, and stir until well combined.
Stir in the chopped chocolate, chopped walnuts, and chopped dates, leaving a small handful of walnuts and chocolate to sprinkle over the top of the bread.
Pour the batter into the prepared loaf pan. Slice the reserved banana in half lengthwise, and lay on top of the uncooked bread. Sprinkle the top of the bread with reserved chocolate chunks, walnuts, and flaky sea salt, if using.
Bake for 50 – 60 minutes, or until a toothpick in the center comes out completely clean. Allow to cool for at least 20 minutes in the pan before removing. Store for up to 4 days in the fridge, or slice and keep in the freezer for up to 6 months, toasting a slice at a time when you’re ready to eat!
