Gluten Free Double Chocolate Banana Bread

In a large bowl, mash the bananas until there are no more large lumps left. Add in the eggs, peanut butter and agave syrup. Whisk it all together until the ingredients are fully incorporated.

Add all of the dry ingredients into your banana base – salt, almond flour, baking powder, and cocoa powder. It is easiest to mix it all together with a simple spatula, but a spoon would do just fine. Once you’ve mixed the batter thoroughly and it has reached the desired consistency (meaning there’s no lumps and bumps), add in the dark chocolate chips. Be sure to leave some for topping! Continue mixing with the same spatula, until the chips are distributed evenly.

There’s only a couple of things left to do before you can sink your teeth into this gloriously chocolatey dessert! Before pouring the batter into a bread pan, be sure to coat the inside of it with melted butter. That way your banana bread won’t stick once it’s baked. When you’re done with buttering the pan, pour in the batter and smooth it with a spoon or a spatula. Drizzle some peanut butter on top, sprinkle the chocolate chips and place sliced banana pieces on top. Put your masterpiece in a pre-heated owen and leave it to bake for 40 minutes.

40 minutes are up and you can get your banana bread out of the owen. That’s where you need to gather all of your patience waiting for it to cool down – if you try to cut it while it’s hot it will crumble to pieces. Once it’s cold (or at least lukewarm), you can sprinkle some powdered sugar on top, slice it and taste it!