We love one-bowl recipes over here, and this is one of our favorite snacking breads too! It’s super moist, not too sweet, easy to prepare, and big on flavor.
The recipe calls for plantains, which you can typically find at your local Asian or latin grocery store. Give them about a week to ripen and you’re good to go!
Have a great weekend, friends!
XO,
Jasmine
Almond Chocolate Chip Bread
A one-bowl quick bread that’s easy to prepare and is great for breakfast or snacking throughout the day.
Equipment
- 9×5 Non-stick loaf pan
- Food processor or blender
- Rubber spatula
Ingredients
- 1½ Overripe dark brown, large plantains (peeled and cut into large chunks)
- 1/2 cup Coconut oil, melted
- 2 Large eggs
- 1/2 cup Unsweetened almond milk
- 1 tsp Vanilla extract
- 1/2 cup raw unsweetened almond butter
- 1/2 cup Almond flour
- 1/2 cup Tapioca starch
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 3/4 cup Mini chocolate chips
- Coconut or avocado oil spray for loaf pan
Instructions
- Preheat oven to 350 degrees F
- Lightly grease a 9×5″ loaf pan or a 12-cavity muffin pan.
- In a food processor, blend the plantains, eggs, melted coconut oil, almond milk vanilla extract, and almond butter until fully combined.
- Add the remaining dry ingredients, and mix until fully combined. With a rubber spatula, fold chocolate chips into the batter.
- Pour batter into pre-greased loaf pan and place into the middle rack of the oven.
- Bake the quick bread for about 50-60 mins, and test with a toothpick once cook time is complete. The toothpick should come out clean and the edges of the bread will pull away from the pan when done baking.