Instructions

Preheat the oven to 350F. In a large bowl, mash bananas and mix with eggs, vanilla extract and maple syrup. Once everything is well incorporated, mix in the dry ingredients (almond flour, cocoa powder, salt and baking soda). Throw in the hazelnuts and give it one last mix. Pour the batter into a loaf tin and decorate with shaved coconut and more crushed hazelnuts. Bake for 50 mins to 1 hour. Let cool for 15 mins before serving.

So many overripe bananas, so little time! If this is a problem you frequently encounter, this gluten-free chocolate hazelnut banana bread is your answer.

The soft loaf gets most of its sweetness from mashed bananas. Almond flour keeps it moist throughout and hazelnuts add a delicious crunch to your new favorite banana bread.

With a coconut and hazelnut topping that toasts to golden perfection, what more could you ask for in a chocolatey treat?

Chocolate Hazelnut Banana Bread

Ingredients:

• 1 ¼ cup very ripe bananas (mashed)
• 3 eggs
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 ½ cups Anthony’s Goods Blanched Almond Flour
• ½ cup Anthony’s Goods Organic Cocoa Powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup crushed hazelnuts, more for topping
• Shaved coconut for topping

Directions:

1. Preheat the oven to 350F.
2. In a large bowl, mash bananas and mix with eggs, vanilla extract and maple syrup. Once everything is well incorporated, mix in the dry ingredients (almond flour, cocoa powder, salt and baking soda). Throw in the hazelnuts and give it one last mix.
3. Pour the batter into a loaf tin and decorate with shaved coconut and more crushed hazelnuts.
4. Bake for 50 mins to 1 hour.
5. Let cool for 15 mins before serving.

Prep time: 5 mins

Total time: 1 hour 5 mins