Espresso Chip Banana Bread

Espresso Chip Banana Bread

From the Silk test kitchen

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Servings
10
Total Time
1 hr

Silk Espresso Chip Banana Bread

Ingredients

  • 1/2 cup (125 ml) Silk Unsweetened Vanilla Cashew Beverage, warmed
  • 2 tsp (10 ml) instant espresso powder
  • 1 cup (250 ml) almond flour
  • 1/2 cup (125 ml) coconut flour
  • 1/4 tsp (1 ml) salt
  • 1 tsp (5 ml) baking soda
  • 3 eggs
  • 1/3 cup (75 ml) honey or coconut sugar
  • 1/4 cup (60 ml) coconut oil
  • 1 cup (250 ml) mashed ripe bananas (2-3 bananas)
  • 3/4 cup (175 ml) bittersweet chocolate chips or chopped bittersweet chocolate

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Preparation

  • Preheat oven to 180°C (350°F). Grease a 21 1/2 cm x 11 1/2 cm (8 1/2" x 4 1/2") bread pan and line bottom with parchment paper.
  • NOTE: Don’t skip this step or bread will stick to bottom of pan.
  • In a small bowl, combine warmed Silk and espresso powder and stir to dissolve. Set aside.
  • In a large bowl, whisk together nut flours, salt and soda.
  • In a third bowl, whisk together eggs, honey, coconut oil, banana and Silk/espresso mixture. Add wet ingredients to dry ingredients and mix well, then stir in chocolate chips.
  • Spread into prepared pan and bake for 40 minutes or until a tester comes out clean.