Chocolate Chip Walnut Banana Bread

INGREDIENTS three whole bananas, peels on (See Note) three large eggs 3 tablespoons ghee (clarified butter) one teaspoon pure vanilla extract 1/4 cup of unsweetened almond milk One...

Ingredients

three whole bananas, peels on (See Note)
three large eggs
3 tablespoons ghee (clarified butter)
one teaspoon pure vanilla extract
1/4 cup of unsweetened almond milk
One Cup all-purpose gluten free flour
4th a cup of chopped walnuts
two heaping tablespoons bone broth collagen protein powder
2 teaspoons granulated stevia
1 teaspoon baking soda
½ teaspoon sea salt
1/3 cup plus 2 tablespoons dark chocolate chips (70% or more unsweetened cacao)
NOTE: Leaving the peels on makes this banana bread extra moist ad jam-packed with essential nutrients! Trust me, you’ll want to double the batch and maybe add more chocolate. Learn more at SAVE THE PEELS.

Instructions

1

Preheat the oven to 375F degrees. Line a 4-cup load pan (8” x 4” x 2 ½”) with parchment paper.
2

In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
3

In a large bowl, stir together the flour, walnuts, protein powder, stevia, baking soda, and salt until evenly combined. Add the banana mixture and stir to incorporate. Fold in 1/3 cup of the chocolate chips. Pour the mixture into the prepared load pan, spreading it evenly, and sprinkle the remaining 2 tablespoons chocolate chips on top.
4

Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 15 minutes. Slice and serve, or store in a sealed container and refrigerate for up to a week – although there’s no way its making it that long!

Note: Adjust spices to taste. Enjoy your meal!

About the Chef

Mareya Ibrahim

The Fit Foodie

Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.

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