Method

Banana Bread

1. Preheat the oven to 180°C and line a 1L loaf tin with baking paper.
2. In a large bowl, mash the bananas until smooth. Add coconut oil, maple syrup, milk, eggs, and vanilla. Whisk until combined.
3. Add almond flour, self-raising flour, baking powder, and cinnamon. Gently fold until just combined.
4. Pour into the tin and bake for 45–55 minutes, or until golden and a skewer inserted comes out clean.
5. Allow the banana bread to cool slightly. You want it to still be warm, but cool enough to handle.

Assembly

1. Crumble the warm banana bread into a bowl. Using your hands, smoosh the crumbs together until the mixture holds together when pressed.
2. Roll the mixture into even-sized balls. I like to use an ice cream scoop to help keep the portions even.
3. Place the banana bread balls onto a lined tray and set aside.
4. Melt the chocolate until smooth, then dip each banana bread bite into the chocolate, coating as much as you like.
5. Finish with a sprinkle of sea salt, then allow the chocolate to set completely before serving.