Peanut Butter Cup Banana Bread (gluten/grain/dairy free)

2 cups almond flour
1 tablespoon arrowroot powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup bananas, mashed
½ cup organic creamy peanut butter (or if choice)
1 tablespoon raw honey
2 eggs
⅓ cu coconut milk, full fat
¼ cup coconut oil, melted
½ cup dark chocolate chopped
Pre-heat the oven to 350°F. Line an 8½ x 4½-inch medium loaf pan with parchment paper, covering all four sides of the pan. In a large bowl, mix together the almond flour, arrowroot powder, baking soda and salt. Using a blender or food processor, pulse together bananas, peanut butter, honey, eggs, coconut milk and coconut oil until creamy. Pour wet mixture into the bowl with the dry ingredients and using a rubber spatula, gently mix to combine. Do not over mix. Pour batter into the prepared loaf pan and top it with dark chocolate chunks if desired. Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. Set pan on a wire rack to cool and allow to cool.

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