Crazy Delicious Nutty Chocolate Banana Bread With Almond Butter Swirl
NamastYAY! This caky quick bread is going to make your October life.
Want to make your house smell delicious and watch everyone who enters mouths’ water?
Then make this bread right now.
It’s rich, decadent and moist like a chocolate cake, but healthful, wholesome, and rich with antioxidants and protein. Plus, there’s no refined sugar in this at all! This is the perfect snack to fuel your body post-yoga practice or workout, or to get over the mid-morning or late afternoon slump.
You can eat this guilt-free and know you’re feeding your family well with what feels like dessert, but is oh, so much more!
Nutty Chocolate Banana Bread with
Almond Butter Swirl
by Maggie Verderame
3 Ripe Fresh Bananas
2 Eggs (medium size)
1/4 Cup Grape Seed Oil (+ extra to oil loaf pan)
2 tsp Vanilla Extract
1 1/2 Cups Fine Almond Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Coconut Sugar
3 TBS Cacao Powder
1 Serving Protein Powder (plain -or- chocolate -or- vanilla flavor)
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Sea Salt
1/4 Cup Chopped Pecans
1/4 Cup Chopped Brazil Nuts
1/4 Cup Chopped Walnuts
Almond Butter (your desired amount, at least 2 tablespoons)
Mini Chocolate Chips (optional - to taste)
Preheat oven to 350˚F.
Mash bananas with a fork in a medium mixing bowl.
Add eggs, grape seed oil and vanilla extract to the mashed banana and mix to combine.
In a large mixing bowl combine almond flour, wheat flour, coconut sugar, cacao powder, protein powder, baking soda, baking powder and sea salt. Whisk together thoroughly, breaking up any clumps.
Scrape egg mixture into dry mixture and fold together until smooth.
Fold in nuts.
Oil a loaf pan with grape seed oil all over the bottom and up the sides.
Scrape batter into prepared loaf pan being sure to press it into the corners.
Spoon almond butter onto the top of the batter in a line down the center of your uncooked loaf. Use a small spoon or toothpick to gently swirl the almond butter into the top layer of the batter.
Bake for 45 minutes, until cooked through and a toothpick comes out clean.
Set freshly baked loaf onto a cooling rack atop the counter until completely cooled. Slice and enjoy once fully cooled.
NOTES
Be patient and let this cool completely before slicing. It’s too gooey to cut when it’s warm, but perfect once it’s cool.
I use eggs when I make this particular bread, but it can be made vegan by using a store bought egg substitute. I don’t recommend using flax or chia egg replacers because I think they make this bread too dense. But feel free to try and let me know if you have better luck!
