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!
Ingredients
- 1 cup mashed bananas, about 2 medium
- 2 eggs
- 3/4 cup creamy almond butter, or cashew butter
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup tapioca flour
- 3 tbsp cocoa powder
- 2 tbsp almond milk
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup dark chocolate chips, divided
Instructions
- 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.
Notes
- 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: 405kcal, Carbohydrates: 36g, Protein: 10g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 460mg, Potassium: 322mg, Fiber: 7g, Sugar: 8g, Vitamin A: 78IU, Vitamin C: 2mg, Calcium: 125mg, Iron: 3mg