This is the recipe for when you are craving banana bread, but only have one banana to make it with! I also love the fact that this is a small-batch recipe, so if you're just cooking for one or two, there's nothing to waste.
Technique tip: Mix wet and dry ingredients separately to ensure even incorporation.
Swap option: Instead of almond butter, you can use peanut butter or cashew butter. Instead of egg, you can use a "flax egg" (just mix 1 tablespoon ground flaxseed mixed with 3 tablespoons water, leave it to thicken into a gel-like consistency for about 5 minutes). Instead of maple syrup, you can also use honey.
- 1 ripe banana, mashed
- 2 tablespoons maple syrup
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tablespoon coconut oil, melted and cooled
- 2 tablespoons creamy almond butter or peanut butter
- 1 egg, or 1 flax egg
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup chocolate chips, plus more for adding on top
1. Preheat oven to 350°F.
2. Cream together mashed banana with beaten egg, almond butter, maple syrup, and melted coconut oil. Make sure the coconut oil has cooled for a few minutes so it doesn't scramble the egg.
3. In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt.
4. Combine wet and dry ingredients. Gently fold in chocolate chips.
5. Lightly grease a cookie sheet with coconut oil, and form batter into four muffin tops. Place extra chocolate chips on top.
6. Bake for 15-20 minutes until edges are golden brown. Serve immediately or store in an air-tight container for an easy on-the-go snack.