At a Glance:
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
Get the Recipe:
Paleo Double Chocolate Banana Bread
This Paleo Double Chocolate Banana Bread recipe is filled with chocolate! This loaf is lightly sweetened with ripe bananas and coconut sugar. A thick slice of banana bread is perfect for breakfast or dessert!
First, preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
In a large mixing bowl, mash bananas and add in eggs, almond butter and vanilla extract. Mix until combined.
Next, add in coconut sugar, cocoa powder, baking soda, and salt. Then, sift in almond flour and tapioca flour.
Slowly add in almond milk and stir until combined. Fold in 3/4 cups dark chocolate chips.
Pour batter into lined bread pan and sprinkle with remaining chocolate chips.
Bake for 35 to 40 minutes or until toothpick inserted in middle comes out clean.
For best results, allow bread to cool for an hour before slicing and serving.
Use ripe bananas for best results.
Store leftover bread in an airtight container at room temperature for 3 days or refrigerated for up to 5 days.
Calories: 405 kcal , Carbohydrates: 36 g , Protein: 10 g , Fat: 28 g , Saturated Fat: 6 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 8 g , Trans Fat: 0.004 g , Cholesterol: 41 mg , Sodium: 460 mg , Potassium: 322 mg , Fiber: 7 g , Sugar: 8 g , Vitamin A: 78 IU , Vitamin C: 2 mg , Calcium: 125 mg , Iron: 3 mg
Course: Breakfast, Dessert, Snack
Cuisine: American