What do you need:
3 ripe bananas
150 gr almond flour
50 grams Greensweet Erythritol
2 tsp baking powder
60 gr Greensweet stevia pure chocolate
75 gr mixed nuts
20 gr coconut grater
1 cake tin of 23 cm
This is how you make it:
Preheat the oven to 180 degrees (hot air).
Cut the bananas into pieces in a large bowl and fine them until it is a piece of paper.
Add the eggs and mix with the whisk to a nice smooth batter.
Add the almond flour, the baking powder, the coconut and the pinch of salt.
Meg this with a spatula together into a nice sturdy batter
Chop the nuts and chocolate and then fold them through the batter.
Grease your cake tin with coconut oil and pour the batter into the tin.
Put it in the preheated oven and bake the banana bread in about 45.
Briefly stick with a stick or knitting needle in the middle of the banana bread to see if it is cooked. (The cake is done when the skewer comes out clean and dry)
Allow the banana bread to cool down 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 in slices.