Paleo Double Chocolate Banana Bread

Paleo
Dairy-Free
Gluten-Free

This week is Kai’s birthday! While we are both busy with work and school, we are taking the entire day Saturday to spend together for his birthday! It was extra difficult to plan his birthday with all of the COVID restrictions in place and the time of year, but I think I have something planned that we will both enjoy! On November 20th (the day before Kai’s birthday) I have my certification exam for the certified respiratory educator program I’ve been taking on top of completing my Masters this fall, and boy am I ready for it to be over!

After this exam, I still have a lot of work to do before the end of term comes mid December, but it will be a huge relief to have it overwith. I’ll have more time for the blog, and you know what that means… CHRISTMAS RECIPES!

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As usual, this recipe is very simple! We LOVE banana bread in this house, and this chocolate banana bread is one of our new favorite recipes! The bread comes out nice and soft/fluffy on the inside and is absolutely delicious with the chocolate!

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What do I need to make this paleo chocolate banana bread?

  • Bananas
  • Eggs
  • Almond butter
  • Honey
  • Vanilla
  • Full fat coconut milk
  • Cocoa or Cacao powder
  • Almond flour
  • Ground flaxseed
  • Tapioca flour
  • Baking soda
  • Cinnamon
  • Sea salt
  • Chocolate chips
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Servings:

1 loaf

Prep Time:

10 minutes

Cook Time:

55-65 minutes

Total Time:

65-75 minutes

Ingredients:

  • 2 ripe bananas, mashed
  • 3 eggs
  • 1/4 cup of creamy almond butter
  • 1/4 cup of honey
  • 1 teaspoon of vanilla
  • 1/4 cup of full fat coconut milk *if yours separated in the can, whisk together before measuring out
  • 1/3 cocoa powder
  • 1 1/4 cup almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of cinnamon
  • 1/2 cup chocolate chips

Instructions:

Step 1

Preheat oven to 350 degrees. Line an 8×4 or 9×5 in loaf pan with parchment paper and set aside

Step 2

In a medium size bowl, combine cocoa powder, almond flour, tapioca flour, ground flaxseed, baking soda, sea salt and cinnamon. Set aside

Step 3

In a large bowl, mash bananas. Whisk in your eggs, one at a time, followed by the honey, vanilla, almond butter and coconut milk

Step 4

Slowly whisk dry ingredients into wet ingredients until just combined. Fold in your chocolate chips

Step 5

Pour batter into prepared loaf pan and place in the oven. Bake for 55-65 minutes, or until a fork inserted into the center of the loaf comes out clean

Step 6

Allow loaf to cool in pan for 15-20 minutes before transferring to a wire cooling rack to cool to room temperature

Step 7

Store loaf in an airtight container at room temperature for up to 5 days. Enjoy!

Notes:
  1. Any nut butter will work for this recipe
  2. I used an 8×4 inch loaf pan, if you use a 9×5 inch loaf pan you may need to adjust your baking time accordingly
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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