Finally! A grain/gluten/dairy free bread recipe that isn't a soggy brick! Plus, clean up's a breeze. Winning!
Ingredients
2 large eggs
½ c. almond butter
½ c. maple syrup
2 overripe bananas (the blacker the better!)
3 T. palm shortening, plus more for greasing the pan
2 t. fresh lemon juice
1 t. vanilla extract
½ c. arrowroot powder
1 T. cinnamon
2 t. baking powder
¼ t. sea salt
½ c. chocolate chips
Instructions
Preheat the oven to 350 degrees. Grease an 8½ by 4½ inch loaf pan with palm shortening. Place a piece of parchment paper on the bottom of the pan.
In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, bananas, palm shortening, lemon juice, and vanilla. Make sure everything is well blended, smooth and creamy.
Add the arrowroot starch, cinnamon, baking powder, and salt. Blend again until thoroughly combined.
Add the chocolate chips and blend for a few seconds until just combined (or pulse a few times if using a food processor).
Pour the batter into the prepared loaf pan. Bake for about 45 minutes and check for doneness. If the loaf is looking a bit dark on top but a toothpick inserted in the center does not come out clean, cover with aluminum foil and bake for another 5-15 minutes. (Mine takes 50 minutes, but ovens vary.)
When a toothpick inserted into the center of the loaf comes out clean, remove from the oven and allow to cool in the pan for 15 minutes. Then, remove the loaf from the pan and allow it to continue cooling on a wire rack before eating (if you can wait that long!).
Recipe by sprinting spoon at https://www.sprintingspoon.com/banana-bread/