Chocolate Chip Banana Bread

Do you have any over ripe bananas you aren't sure what to do with??? Here is your answer. This bread is amazing, easy to make and you probably have all the ingredients in your pantry. The leftovers kept well in the frig; I just would toast a slice every so lightly so it wasn't cold before eating. You should definitely give this a try.

Dry Ingredients:

• 2 cups all-purpose, unbleached flour
• 1/2 cup coconut pam sugar
• 3/4 cup almond flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup dairy-free chocolate chips + more for the top

Wet Ingredients:

• 2 medium super ripe bananas
• 3/4 cup soy-milk (I like Silk)
• 1/2 tablespoon Braggs apple cider vinegar
• 1 teaspoon vanilla extract

Preheat oven to 350F and line a loaf pan with parchment paper. Add all dry ingredients (except or chocolate chips) to a large bowl and mix well.

In a small bowl, mash the bananas well with a fork. Add the remainder of the wet ingredients to the bananas and mix well.

Add banana mixture to the dry bowl and combine well but don't over mix.

Add chocolate chips and stir.

Pour batter into loaf pan and add extra chips to the top. Lightly press so they stick.

Bake 40-45 minutes. Don't overbake but make sure a toothpick comes out clean. You may need alittle more time depending on your oven. Cool pan for about 10 minutes on a wire rack.

Remove bread from pan and allow to cool before slicing.

Enjoy!!!