I first discovered the wonders of banana bread in Barbados at a little health shack (typical me, seeking out the nearest health store / juice bar). It was a spiced rum banana bread and it was insanely delicious. I made a Paleo version for my birthday cake last year. Maybe I’ll share that spicey boozey version soon, if you’re keen. But for now, we are going to the dark side…
I am a massive fan of Montezuma’s absolute black chocolate, but It’s not for the faint hearted 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).
2 bananas (+ ½ a banana for decor)
2 heaped tbsp nut butter
3 tbsp vanilla protein powder OR 3 tbsp coconut sugar
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)
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.