Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups mashed banana, ((3 1/2 - 4 very ripe bananas))
  • 4 large eggs, (at room temperature)
  • 1/2 cup almond butter
  • 1/4 cup melted coconut oil, (or butter)
  • 1 tsp pure vanilla extract
  • 2 cups almond flour, (finely ground)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup quality dark chocolate, (melted)
  • 1/2 cup raspberries, (fresh or thawed)

Instruction

  • Heat oven to 350°F. Line an 8.5" by 4.5" (or similar size) loaf pan with parchment paper, or grease it with coconut oil.
  • Combine bananas, eggs, almond butter, melted coconut oil (or butter) and vanilla in a food processor or large bowl.
  • Once blended, add the almond flour, cinnamon, baking soda, baking powder and sea salt and mix well.
  • Pour 1/3 of the batter into the prepared loaf pan. Sprinkle with half the raspberries and drizzle with half the chocolate. Swirl gently once or twice with a knife. Cover with 1/3 more of the batter and again add the remaining raspberries and chocolate and swirl. Top with the remaining third of the batter. Only fill the loaf pan 3/4 full. If there seems to be too much batter, fill one or two greased or paper-lined muffin cups.
  • Bake loaf for 50-55 minutes or until a toothpick inserted into the center comes out clean. Check temperature with an instant-read thermometer. It should read 200°F to 205°F in the center of the loaf. (Bake muffins for 20-25 minutes.)
  • Remove from oven and cool on a rack. Slice and serve when completely cool.