As i’m sure you know, my new FAVORITE ingredient in all my baked goods is almond pulp! For as long as I continue whipping up my own almond milk, you can count on me for recipes galore #wastefree is the way to go friends!
This treat is just a slightly simplified, easy version of my other banana breads because lets be real nothing beats a slice of some nanner bread am I right?? This one happens to be composed of just a handful of ingredients–bananas, cacao powder, eggs, and almond pulp–and the simplicity makes it THAT much easier on your body. I know after eating a slice of this, I’ve gotten all my protein, healthy fats, and carbs to make this the perfect snack!
I like to have it after breakfast if I’m still looking for a little something sweet, or to hold me over between lunch and dinner. This loaf has everything going for it: it’s easy to make, low carb, low glycemic, gluten & dairy free, and packed with the goods necessary for sustainable energy. Should be added to the list of google superfoods if you ask me!
1 1/2 cups almond pulp*
1/4 cup cacao powder
2/3 cup dark chocolate chips
*quick tip, after extracting the almond pulp, use your hands to squeeze out any excess liquid, then store in the fridge for 1-2 days in an open glass jar to allow it to dry out!
In a medium bowl, mash three bananas using a fork. Then, whisk in an egg until just combined.
Add in the cacao powder and almond pulp, and fold.
If adding chocolate chips, fold in 1/3 cup along with any other desired add-ins.
Transfer into a nonstick baking tin (I use 8.5″ x 4.5″) and top with the remaining chocolate chips.
Bake at 350F for 60 minutes or until a toothpick comes out clean.
Once cooled completely, slice and store them in the fridge for the week!