I know I've published a previous Paleo Banana Bread recipe. But when I saw this one from Paleo Running Momma I just had to try it!
It's so different from my other paleo breads ... it's moist, light ... and with the "double" chocolate of the cacao powder (you can use cocoa if you want) and chocolate chips it's DEEPLY choco-cakey. As a matter of fact, I was fantasizing about frosting it all week!
And actually found a frosting recipe … it’s even Paleo! Will keep you posted as I haven't tried it yet. But the bread itself is rich enough all by itself with Lily's Keto Baking Chips and the cacao powder.
My birthday is coming up though. Y'never know! Oh ... and this is GREAT if you're doing an Immune BOOST ... and as part of a Love YOURSELF Lunch!
AuthorJill Place
Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper (I used an 8 x 4" and it rose beautifully) and spray lightly with cooking spray.
Sift the coconut flour and cacao powder together in a mixing bowl. Gently whisk together all other dry ingredients (except chocolate chips).
In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey, and vanilla. Wet ingredients should be as close to room temperature as possible before starting.
Gently stir the dry ingredients into the wet using a spatula or wooden spoon. Batter should not be vigorously mixed or blended since this interferes with the bread rising. Batter should be relatively thick and lumpy when combined.
Stir in about 1/3 cup of chocolate chips, then transfer the batter to the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips over the top.
Bake in preheated oven 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean (melted chocolate is OK). Allow the loaf to cool for 15 minutes in the pan, then carefully transfer to a wire rack or plate by holding two sides of the parchment paper. Allow bread to cool completely to room temperature before slicing. Store leftovers covered in refrigerator. LOVE YOURSELF!
Ingredients
Directions
Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper (I used an 8 x 4" and it rose beautifully) and spray lightly with cooking spray.
Sift the coconut flour and cacao powder together in a mixing bowl. Gently whisk together all other dry ingredients (except chocolate chips).
In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey, and vanilla. Wet ingredients should be as close to room temperature as possible before starting.
Gently stir the dry ingredients into the wet using a spatula or wooden spoon. Batter should not be vigorously mixed or blended since this interferes with the bread rising. Batter should be relatively thick and lumpy when combined.
Stir in about 1/3 cup of chocolate chips, then transfer the batter to the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips over the top.
Bake in preheated oven 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean (melted chocolate is OK). Allow the loaf to cool for 15 minutes in the pan, then carefully transfer to a wire rack or plate by holding two sides of the parchment paper. Allow bread to cool completely to room temperature before slicing. Store leftovers covered in refrigerator. LOVE YOURSELF!
Leave a Reply