Chocolate Chip Cookie Banana Bread
Yield: 1 9-inch loaf
2 1/4 cups paleo baking flour (I used Bob’s Red Mill), or 2 cups blanched almond flour + 1/4 cup arrowroot)
1/4 cup vanilla collagen (I used youtheory)
1 tsp baking soda
1/4 tsp fine sea salt
3 medium-sized ripe bananas
3 tbsp ghee (or avocado oil or olive oil)
5 pitted dates
2 tsp vanilla extract
2 large eggs
2 oz dark chocolate, chopped (I used a 2.1-oz bar Hu Kitchen Cashew Butter + Vanilla Bean bar)
Preheat oven to 350ºF; line a 9-by-5-inch loaf pan with parchment.
In a medium bowl, combine flour, collagen, baking soda and salt; stir to mix well. In a blender, combine bananas, ghee, dates, and vanilla; blend until smooth. Add eggs; pulse just to mix in. Pour banana mixture into flour mixture; stir until well combined. Fold in 2/3 of chocolate. Transfer batter to pan; smooth top. Sprinkle with remaining chocolate.
Bake until a toothpick inserted in center comes out with just a few crumbs clinging to it, 50 to 60 minutes. (Check bread after 40 minutes; if it’s browning too quickly, cover with foil.) Let cool in pan on a wire rack for 15 minutes, then transfer bread to rack to cool completely. Store leftovers covered in the fridge.