Gluten Free Espreado Banana Bread
½ cup coconut flour
¼ teaspoon baking soda
¾ teaspoon baking powder
1.2 teaspoon cinnamon
⅓ cup creamy almond butter
3 tablespoons maple syrup
3 teaspoons vanilla extract
3 large ripe bananas, mashed
⅓ cup chopped dark chocolate
1 jar of Espreado
Preheat oven to 350 degrees and grease a 9x5 inch loaf pan with coconut oil
In medium bowl, stir together the coconut flower, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
In a large, microwave safe bowl melt the almond butter until smooth and creamy, about 1 minute. You can also melt it over the stove on low heat. Add in eggs, maple syrup and vanilla extract. Whisk until smooth and well combined.
Into the almond butter mixture, add the mashed banana and whist until well combined
Add the ingredients into the wet ingredients and whisk until smooth, and no lumps of coconut flour are left. Stir in dark chocolate until well mixed. Pour into the prepared loaf pan and let stand for 10 minutes before baking, so the coconut for can begin absorbing the moisture.
After pour in the batter into the pan, microwave the Espreado for 30 seconds, and swirl into the top of the batter.
Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean
Cook for about 45-50 minutes
Let cool completely in the pan