Double Chocolate Paleo Banana Bread
I cannot believe I haven’t shared a banana bread recipe. Banana bread is my favourite cake, and one of my favourite desserts of all time. And what could be better than banana bread? Double chocolate paleo banana bread.
As a child I hated bananas, I thought they tasted like mushy plants. But now I have a banana pretty much every day (guilty of dipping them in peanut butter) and they are a staple in my cooking; see Spiced Banana Walnut Muffins, Energy Boost Breakfast Bars, and Berry Up-Beet Smoothie Bowl.
5 Reason I’m Bananas For Bananas
- They’re high in potassium. A mineral and an electrolyte that plays a role in regulating fluid balance in your body, may help lower blood pressure and reduce your risk of stroke.
- They’re a great source of fibre for healthy bowels and digestive health.
- They are essential for blending up the best smoothies and creating all kinds of nice cream
- They make delicious pancakes (blend 1 banana + 2 eggs)
- You can mash them and use them as a natural sweetener in cakes and cookies
What Makes This Paleo Banana Bread Different?
This double chocolate banana bread is not for the faint hearted. It is made with cacao and dark chocolate so the flavour is rich and intensly chocolately (think super dark chocolate and pure cacao magic). I opted to use Montezuma’s absolute black chocolate, but It’s not for everyone as it provides an intense hit of 100% cacao and 0% sugar. If you have a sweet tooth and prefer milk chocolate, then you might want to make a few tweaks to this double chocolate paleo banana bread (I’ve made suggestions in the ingredients).
What Makes This Chocolate Banana Bread Paleo?
All the ingredient in this banana bread are whole foods (as close to how Mother Nature intented as possible, aka free of artificial ingredients). The recipe is dairy and gluten free and the flours I’ve opted to use are almond (my go to for cakes and bakes) and tapioca. Some people believe tapioca is not strictly Paleo, if you’re one of those people then feel free to use coconut flour.
Ingredients
2 bananas (+ ½ a banana for decor)
3 eggs
2 heaped tbsp nut butter
3 tbsp vanilla protein powder OR 3 tbsp coconut sugar
3 tbsp cacao powder
2 tbsp almond milk
1 tsp cinnamon (optional)
¾ tsp baking soda
½ cup + 2 tbsp almond four
¼ cup + 2tbsp tapioca flour
1 bar chocolate (approx 70g)
(I used Montezumas absolute black, for a milk version I’d use Ombar coco mylk)
Method
- Preheat oven to 180°C. Line and grease a baking tin (I used coconut oil).
- In a bowl, mash the bananas until smooth. I use a pastry dobber, but a fork works too.
- Add all the liquid ingredients to the bowl, & whisk.
- Add everything else (except the chocolate) & mix. I folded it to be careful not to beat all the air bubbles out.
- Roughly chop the chocolate into chunks. Add most of it to the bowl, but save some for the top.
- Pour the mixture into a tin.
- Chop a few slices of banana and place them on top of the cake mixture. Scatter on the remaining chocolate chunks.
- Transfer to the oven and bake for 35 minutes or until a skewer comes out clean.
- You can slice and freeze this cake; it can stay in the freezer for up to 3 months ready to be devoured at your convenience.
Serving suggestion: Try eating a couple of slices for breakfast with peanut butter or coconut yogurt, blueberries and a sprinkling of flax seeds.
