Grain-free, gluten-free black bean banana bread with chocolate chips. Moist, fluffy, AMAZING!
Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
Drain and rinse the black beans of any liquid and pat them dry with a paper towel (they don’t need to be perfectly dry, just not overly saturated).
Transfer the black beans to a blender along with the rest of the ingredients (except chocolate chips) and blend until smooth. If adding chocolate chips, stir them into the batter.
Transfer the batter to the parchment-lined loaf pan and bake for 40 to 50 minutes, until the bread feels firm when gently poked in the center.
Allow bread to cool at least 30 minutes before slicing and serving.
Nutrition facts calculated without chocolate chips