For this recipe, if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).
- 2 ripe bananas for the mix + 1 banana for decorating
- 1/6 cup or 35g of melted coconut oil
- 2 cups or 200g of ground almonds
- 4 eggs
- 1 oz or 50g of dairy-free stevia-sweetened chocolate chips (save 1/3 for decorating)
- 1/4 cup or 30g of coconut sugar
- 1 tbsp of arrowroot powder (optional)
- 1 tsp of bicarbonate of soda
- 1 tsp of cinnamon powder for the mix
- 1 tsp of vanilla extract
- 1 tbsp of flaked almonds to decorate
- Preheat your oven to 175 C / 350 F. Put the coconut oil in to melt a few minutes. Mash 2 bananas in a large bowl and whisk in the eggs. Take the coconut oil out of the oven and let it cool down.
- Add the coconut sugar, vanilla extract, ground almonds, cinnamon, arrowroot powder, and bicarbonate of soda. Combine well before stirring in the coconut oil. Fold in 2/3 of the chocolate chips, saving the rest for decorating.
- Pour the mix into a greased cake tin lined with baking paper and decorate with the remaining sliced banana, the flaked almonds, and the remaining chocolate chips.
- Bake for 45 minutes at 175C/350F. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Let the banana bread cool down completely before eating it. Enjoy!