INGREDIENTS

• three whole bananas, peels on (See Note)
• three large eggs
• 3 tablespoons ghee (clarified butter)
• one teaspoon pure vanilla extract
• 1/4 cup of unsweetened almond milk
• One Cup all-purpose gluten free flour
• 4th a cup of chopped walnuts
• two heaping tablespoons bone broth collagen protein powder
• 2 teaspoons granulated stevia
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1/3 cup plus 2 tablespoons dark chocolate chips (70% or more unsweetened cacao)

• NOTE: Leaving the peels on makes this banana bread extra moist ad jam-packed with essential nutrients! Trust me, you’ll want to double the batch and maybe add more chocolate. Learn more at SAVE THE PEELS.

DIRECTIONS

1. Preheat the oven to 375F degrees. Line a 4-cup load pan (8” x 4” x 2 ½”) with parchment paper.
2. In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
3. In a large bowl, stir together the flour, walnuts, protein powder, stevia, baking soda, and salt until evenly combined. Add the banana mixture and stir to incorporate. Fold in 1/3 cup of the chocolate chips. Pour the mixture into the prepared load pan, spreading it evenly, and sprinkle the remaining 2 tablespoons chocolate chips on top.
4. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 to 15 minutes. Slice and serve, or store in a sealed container and refrigerate for up to a week – although there’s no way its making it that long!