What do you need:
3 ripe bananas
150 g almond flour
50 grams of Greensweet Erythritol
2 tsp baking powder
60 gr Greensweet stevia pure chocolate
75 gr mixed nuts
20 gr coconut grater
Pinch of salt
1 cake tin of 23 cm
This is how you make it:
Preheat the oven to 180 degrees (hot air).
Cut the bananas in pieces and put them in a large bowl and finely chop until it is a paste.
Add the eggs and mix with the whisk until you have a nice smooth batter.
Add the almond flour, the baking powder, greensweet erythritol, the coconut and a pinch of salt.
Meg this together with a spatula to a nice sturdy batter
Finely chop the nuts and chocolate and then fold them into the batter.
Grease your cake tin well with coconut oil and pour the batter into the can.
Put it in the preheated oven and bake the banana bread in about 45.
Poke a needle or knitting needle in the middle of the banana bread to see if it is done. (The cake is done when the skewer comes out clean and dry)
Allow the banana bread to cool in the tin and then place it on a rack to cool down further.
You can keep the banana bread in the fridge for a few days or freeze it per slice.