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1 + ¾ cups flour
½ cup cacao powder
½ cup coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/3 cup chopped almonds
3 large ripe All Good bananas
1/3 cup liquid coconut oil
1 teaspoon vanilla extract
1 tablespoon pure maple syrup
½ cup All Good Oat Milk
2 tablespoons natural almond butter
Preheat oven to 170c on bake.
In a large bowl, combine flour, cacao powder, coconut sugar, baking powder, baking soda, salt and almonds.
In a medium bowl, mash bananas. Add liquid coconut oil, vanilla, maple syrup and oat milk to mashed bananas and mix.
Add wet ingredients to dry and combine, careful not to overmix.
Transfer batter to a baking paper lined loaf tin. Drop spoonfuls of almond butter on top of the batter, and use a knife to swirl across the top.
Bake for 50-60 minutes, until cooked through. Allow to cool in tin for 10 minutes, then remove from tin and place on cooling rack to cool for 20 minutes.
Slice and serve with coconut yoghurt & berries.