Preheat oven to 170 degrees C for fan forced, 190 degrees C for conventional
Line a 20cm x 10cm loaf tin with baking paper
In a medium sized bowl sift together flours, bicarb soda, baking powder, cinnamon and salt
In your blender combine bananas, almond butter, dates, milk and oil and combine
Add the egg into banana mixture and combine for a few seconds further
Add went ingredients to dry ingredients and stir until combined
Add the chocolate chips and stir through
Pour mixture into loaf tin. If you have an additional banana, slice in half lengthways and place on top
Bake for approx. 50 minutes. You will know when it’s ready when you insert a skewer in the centre and it comes out clean
Remove from oven and allow to cool for 20-25 minutes
Remove from loaf tin and cut into slices. Your banana bread will keep in a container in the fridge for up to 7 days
Serve with coconut yogurt, a drizzle of honey or your favourite nut butter
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