Healthy and Festive Dairy/Gluten-Free Choco Banana bread

• Preheat the oven to 180 degrees. Line the loaf mould with butter paper/ line the loaf mould with a generous amount of butter to prevent sticking.
• In a large bowl, whisk together mashed bananas, eggs, honey (small amount-just a touch) and vanilla extract until well combined and uniform consistency.
• Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine very well and stir in one direction only until the mixture is very well combined. Taste and check the sweetness, add in more honey if desired. Fold in the choco chips.
• Pour the batter in the prepared loaf pan and smoothen the top with a spatula. Garnish with the choco chips and walnuts. Bake for 25-35mins or until the knife comes out clean from the middle (the knife test). Cool for 10mins in the pan and then remove it. Let it cool completely and cut in 12 slices. That's it, your banana bread is ready to be enjoyed!

Bread can be kept out in room temperature for up to 2days, then transfer to the fridge.