How many times have you walked into a coffee shop with the intention of only getting a cup of coffee, to walk out with a pastry from their mouth-watering selection? It’s hard not to when they all look so delicious and that scone would go so well with my latte…
Next time you feel that way, make this banana bread instead. I swear, it’s better than any other banana bread I’ve had and doesn’t have any added sugars. That’s right, none. It’s also gluten and dairy free. You’re welcome.
Makes approx. 8 squares
-2 ripe bananas, mashed
-2 tbsp collagen (I use Anthony’s Goods)
-1 tsp vanilla
-1/3 cup drippy almond butter (I use MaraNatha Creamy Almond Butter)
-1/2 tsp baking soda
-4 tbsp coconut flour
-1/2 cup dark chocolate chips or cacao nibs
-1/2 cup chopped walnuts
Preheat oven to 350 degrees. In a large mixing bowl, mash the bananas. Add the eggs and mix again. Mix in the collagen, vanilla, almond butter, baking soda, and coconut flour until smooth. Fold in the chocolate chips and walnuts.
Line a 9×5 bread pan with parchment paper, spread batter into pan and bake for 30 minutes or until a toothpick comes out clean and the crust is golden brown. Let cool, remove from pan and cut into squares. Store in an air tight container at room temperature.