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Chocolate Chip Banana Bread by HealthyLittleVittles 💗


1 cup cassava flour
1/2 cup + 2 tablespoons banana flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup unsweetened dark chocolate chips
pinch salt
2 bananas
1/2 cup plant milk (I used flax milk but you can use oat, almond, coconut, etc.)
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup sunflower seed butter (can use other nut butter if you don’t have a nut allergy)

Preaheat your oven to 375 degrees F.
In a large bowl, whisk together all the dry ingredients.
In your blender, blend together the bananas and all of the other wet ingredients
Pour the wet ingredients into the dry and stir to combine.
Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean.
Allow the banana bread to cool completely before slicing and enjoying.
Store covered on your counter for up to 3 days, or freeze for later!
Notes ** it’s best served warm ** the added banana and chocolate chips on top are not included in the recipe and are optional. If you decide to add the banana on top, I would only keep it out on your counter for a day or so and then suggest placing it in the fridge. ** if you’re using sunflower seed butter it turns green when baked, so don’t worry when you see it!
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