½ cupcacao powdercan substitute unsweetened cocoa powder
½cupdark chocolate chipsplus extra for topping
Instructions
Preheat oven to 350 degrees. Mash the bananas in a large bowl.
Whisk together the melted butter, maple syrup, eggs, almond butter and vanilla with the bananas.
Whisk in the flour and cacao until the mixture is just combined.
Fold in the chocolate chips with a silicone spatula reserving some for the top. Pour into a lightly greased 9x5 loaf pan. Sprinkle the additional chocolate chips to cover the top.
Bake for 40-50 minutes until a toothpick inserted in the middle comes out mostly clean with a few moist crumbs. Allow to cool and then slice and enjoy!
Notes
This recipe can be kept in a cool dry place in your kitchen for about 2 days in an airtight container. You can also store it in the refrigerator for a week if you prefer. You can also freeze it for 3 months. If I make a loaf to freeze, I like to pre-slice it so it’s easier to thaw a portion at a time.
Try not to overmix this recipe or the texture will be tough instead of cakey and fudgy.