Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 cup unsweetened shredded coconut
- 3 super ripe bananas, + 1 for topping (optional)
- 1 cup almond milk (or df milk of choice)
- ½ cup pitted medjool dates (about 8)
- 1 tsp baking soda
- 1 tsp baking powder
- pinch sea salt
- 1 cup dairy free chocolate chips
Instructions
- Preheat oven to 350.
- Line a loaf pan with parchment paper, oiling it first so the parchment sticks.
- In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, baking powder, and salt. Set aside.
- In a high speed blender, add the bananas, dates, and almond milk.
- Blend until smooth.
- Pour banana mixture into the dry mixture, and fold in chocolate chips.
- Pour batter evenly into pan and bake for 45-50 minutes or until a toothpick comes out clean.
- ENJOYYYYY
Calories: 3151kcal | Carbohydrates: 321g | Protein: 65g | Fat: 212g | Saturated Fat: 100g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1945mg | Potassium: 2285mg | Fiber: 70g | Sugar: 192g | Vitamin A: 336IU | Vitamin C: 32mg | Calcium: 1211mg | Iron: 25mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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