The orange flavor really comes out in this bread and the combination with the chocolate is absolutely divine! It’s is naturally sweet from the bananas so I only used two tablespoons of monk fruit sweetener. Unlike sugar alcohols, monk fruit isn’t known to cause gastrointestinal issues such as bloating and abdominal discomfort. It contains zero calories, zero carbohydrates, zero fat, and some antioxidants and has a zero glycemic index, which means it won’t affect blood sugar levels. Monk fruit sweetener is one of my favorite alternatives to sugar, but like many products, it should be used in moderation. If you don’t have monk fruit, coconut sugar will work just as well in this recipe. The banana bread can be stored in the fridge for up to 7 days or frozen for up to 3 months.
Orange Banana Bread with Chocolate Chips
Serves 8
Ingredients
- 2 bananas
- 2 eggs
- 1 orange, zested and juiced
- 3 tbsp canned coconut milk
- 1 tsp vanilla extract
- 2 tbsp monk fruit sweetener or coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups almond flour
- 1/2 cup dark chocolate chocolate chips + 2 tbsp for topping
Directions
- Preheat oven to 375 F or 190 C.
- In a large mixing bowl, add the bananas and mash them up with a fork. Add the eggs, orange zest and juice, coconut milk, monk fruit sweetener, baking powder, baking soda, almond flour, and chocolate chips . Whisk until well combined.
- Line a bread baking pan (I used 8 x 6 inch) with parchment paper pour in the banana bread mixture.
- Bake for 40 minutes, until golden brown. Let the loaf rest for 20-30 minutes before slicing.
Image: Adobe Stock
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