QUICK TIP
Using oven mitts, place lids on the the banana bread while it’s still slightly hot to create a seal as it cools. This will allow them to last up to one week in the refrigerator.Equipment Needed
Measuring cups and spoons, blender, 1 cup mason jars x 8, spatula, baking pan, knife and a cutting board
Instructions
Preheat the oven to 350°.
Spray the inside of eight, one cup mason jars with coconut oil spray.
Place the bananas, eggs, coconut oil, butter, almond butter, coconut flour, baking powder, baking soda, vanilla extract and sea salt into a blender and purée until smooth.
Pour the batter from the blender into the pre-greased mason jars, filling each one approximately halfway.
Put 1 teaspoon of chocolate chips and 1 teaspoon of chopped walnuts on top of each portion of batter and stir to incorporate.
Transfer the jars to a baking sheet and bake in the oven for 25 minutes.
Let cool, then remove the banana bread from the jar by running a knife around the outside and then giving it a flip and a tap on a cutting board!