Indulge in this double-decker baked good, featuring a dark chocolate banana bread layer on top and an original banana bread layer on the bottom. A perfect treat for when you're feeling indecisive and want the best of both worlds!
Preheat oven to 350 degrees, and grease a 9” cake pan with coconut oil, or line with lightly greased parchment. Starting with the bottom, regular banana bread layer. Beat egg and mix with mashed ripe banana. Add almond butter, melted and cooled coconut oil, honey or maple, and vanilla extract. In a separate bowl, whisk together almond flour, coconut flour, and baking powder. Combine wet and dry ingredients, adding in the almond milk now to help everything come together. Fold in chocolate chips, and transfer the first layer to the pan. Now for the second chocolate layer: Follow the exact same order as before - beat egg and mix with mashed ripe banana. Add almond butter, melted and cooled coconut oil, honey or maple, and vanilla extract. In a separate bowl, whisk together almond flour, coconut flour, and baking powder. Combine wet and dry ingredients. Add almond milk, and then add cacao tbsp by tbsp to ensure it is thoroughly mixed in. Fold in chocolate chips. Add chocolate layer to regular banana layer in the pan. Bake for about 25 minutes until cake’s edges are golden brown and knife inserted in center comes out clean. Let cool and serve immediately!
