Bananas. Chocolate. Cinnamon. Booyah! The addicting flavor combination of this delightfully tasty classic banana bread will have your family and friends begging for more. But the added cinnamon sugar topping really puts this one over the top. Because it’s on the top! Get it? Never mind.
1½ cups almond flour
1/3 cup coconut flour, sifted
1/3 cup arrowroot starch
1 tsp baking soda
1 tsp cinnamon
½ tsp sea salt
4 very ripe bananas (the more brown spots, the better; if you use frozen bananas instead of fresh, you may not need all of the coconut milk, so add it slowly until it becomes a thick batter)
2 tsp pure vanilla extract
1/3 cup coconut milk
1 cup chocolate chips
2 TBSP coconut sugar
¾ tsp cinnamon
1 TBSP almond flour
Makes 1 loaf
Preheat your oven to 350°F.
In a small bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, cinnamon, and sea salt.
In a large bowl, blend the bananas, eggs, vanilla extract, and coconut milk with a hand mixer until the bananas are fully mashed and the ingredients are well combined.
Add the dry ingredients to the large bowl, and blend until the ingredients are fully incorporated.
Stir in the chocolate chips.
Grease a 9” x 5” loaf pan. Pour the batter into the greased pan.
In a small bowl, combine the topping ingredients and mix well with a spoon. Sprinkle the topping evenly over the batter.
Bake the loaf for 55-60 minutes or until the center is set and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven, and let it cool for 10 minutes in the pan on a wire rack.
Turn the loaf out onto the wire rack to finish cooling.
Slice the loaf and serve or store in an airtight container.
To store the loaf in the freezer, place small squares of wax paper between the slices. Place the slices in a freezer-safe zip-top bag, and freeze until needed.
Simply thaw a slice at time (or the whole loaf) in the refrigerator, and enjoy! I like my bread warm, so I heat it for a few seconds in the microwave before devouring.