paleo chocolate banana bread

chocolate bread 1.JPG

To all my Banana Bread lovers out there, I have something even more amazing for you. I am a chocoholic and adding it to any recipe makes me extra happy. This Chocolate Banana bread is perfect for a snack, for a special breakfast, a Brunch celebration or WHAT EVER OCCASION YOU WANT IT TO BE!

It is paleo, gluten free, grain free and processed sugar free, so yes you can eat it for Breakfast! Add fresh fruit and a hard boiled egg and you are definitely allowed to call it healthy.

I geared it toward dessert status by adding in chocolate chips, but if that is too decadent for you, simply leave them out. I have quite a few bread and muffin recipes on the blog that I love. A week usually doesn’t pass where I don’t make a treat like this. I am always looking for new ways to place a batter into a muffin tin or bread pan because homemade is always king.

I will share a few of my favorites below, but for now, this will be in heavy rotation for the time being.

chocolate bread 2.JPG

If chocolate isn’t your thing, try out these delicious recipes

Paleo Banana Bread

Paleo Date & Walnet Bread

Pumpkin Bread

Applesauce Muffins

Carrotcake Muffins

INGREDIENTS

  • 1 1/4 cups Almond flour (Honeyville)

  • 1/4 cup arrowroot flour

  • 2-3 over ripe bananas (depending on size)

  • 1/2 tsp. salt

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1/4 cup cocoa powder (Saco Cocoa)

  • 1/2 cup light olive oil

  • 1/3 cup raw honey or maple syrup

  • 2 eggs

  • 1/3 cup Chocolate chips (optional)

DIRECTIONS

  • In a medium sized bowl, combine mashed bananas, olive oil, raw honey or maple syrup, and eggs. Whisk until incorporated.

  • In another bowl combine, almond flour, arrowroot sea salt, baking powder, baking soda, and cocoa.

  • Pour wet ingredients into dry, add chocolate chips and mix thoroughly .

  • Pour batter, sprayed with good quality cooking spray into a glass pan (9x5). You can also take it one step farther and line bottom with a sheet of parchment.

  • Tip, I place a sheet of foil over the pan while cooking. This prevents them from getting to brown.

  • Place in a 325° degree oven for 50-60 minutes, checking with a toothpick if center is cooked.

  • Remove and let COMPLETELY cool before cutting (I know this is hard!)

Note

I recommend Honeyville Almond flour in the recipe above. This is an affiliate link. I have used many almond flours and this by far is the most superior. I see such a difference in my recipes and would never supstitute another option. It is on the pricey side, but so worth it!

breads/muffins, Breakfast, Dessert, RecipesAmy Barbaraglutenfreechocolatebananabread, glutenfree, breakfastideas, paleobread, paleoComment