Soft, moist, and perfectly sweet, this gluten-free banana bread is packed with chocolate chips and just the right amount of caramel-ification.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed
• 2 large eggs
• ¼ cup coconut oil, melted
• ¼ cup sugar-free maple syrup
• 1 tsp vanilla extract
• ½ cup sugar free chocolate chips
• 3-4 Tom & Jenny’s caramels (any flavor!)

Steps:

1.) Preheat your oven to 350°F and line a loaf pan with parchment paper.

2.) In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.

3.) In another bowl, mix the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.

4.) Combine the wet and dry ingredients, folding gently until just combined. Stir in the chocolate chips.

5.) Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

6.) Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with melted caramel for an extra decadent touch. Slice and enjoy!