Double Chocolate Paleo Banana Bread1
Double Chocolate Paleo Banana Loaf of bread + the Annual AK Reader Survey
Normally I start each blog post with some sort of small story about life and what I am up to recently. Today I simply want to bring you a formula for paleo banana bread because honestly, it’s just amazing.
I am hoarding this recipe in my drafts for weeks, waiting for an ideal moment to hit publish. Mondays generally seem to be the very best because you’re all looking for new what to make, and who doesn’t like a good treat for the rest of the week?
Before you decide to jump straight to the recipe, I’ll hope you take the time to fill out my annual reader survey Last year was an excellent success and I learned so much about what kind of recipes + posts which you were looking for. This season I’ve got a few different questions and I’m expecting you’ll spend 5 minutes to provide me just a little info and your thoughts on all things AK. I appreciate it more that you know! You’ll find the study here
After you have finished filling in the survey , be sure to come back because this paleo banana bread recipe will be patiently waiting for you. I spent a week testing this formula with various amounts of almond and coconut flour (among my fav flour combos) before I developed the version before you decide to today. It’s my new favorite treat because it simply so is actually moist, lovely, flavorful and chocolatey. The very best part is that there surely is no cook gluten free cheesecake Sugars added (besides the chocolate chunks). The bananas add the perfect amount of sweetness, so when matched with the melty private pools of dark chocolate it turns into a banana bread dream come true.
My favorite method to serve that is warm, once the chocolate is still melted. Tony actually prefers them frosty from the fridge, so it is up to you how to appreciate them. I really do recommend sprinkling them with sea salt. Sounds unusual, but it’s addicting.
COMPLETE THE AMBITIOUS KITCHEN ANNUAL READER SURVEY HERE
Calories from fat: 159
Fat: 9.1g
Carbohydrates: 15.5g
Sugar: 6.4g
Fiber: 4.2g
Protein: 3g
Recipe type: Breads, Breakfast, Snack, Healthy Deal with, Paleo, Grain Free, Gluten Free
Prep time:
10 mins
Cook period:
15 mins
Total time:
25 mins
Ingredients
1/2 teaspoon cooking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 oz chocolates bar (a minimum of 80% cacao), coarsely chopped
Instructions
Preheat oven to 350 levels F. Apply an 8×8 in . baking pan with nonstick cooking food spray and reserve.
Combine bananas, eggs and vanilla to a blender and blend until smooth.
In a large bowl, whisk jointly almond flour, coconut flour, cocoa powder, baking soda pop, baking powder and salt. Lightly fold in moist mixture and mix until well combined. Next stir in chocolates chunks, reserving several tablespoons. Spread batter evenly into prepared skillet and sprinkle remaining chocolate chunks on top. Bake for 18-23 minutes or until toothpick comes out clean. Once done baking, transfer skillet to a wire rack to cool for 20 mins before trimming into 12 bars.
To make vegan: Rather eggs, replace with flax eggs. Also make sure to use a vegan chocolate bar.
Feel absolve to replace 1/2 cup of dark chocolate chips instead of the dark chocolate bar. I frequently use the Enjoy Life brand.
I often use Investor Joe’s Cocoa natural powder, but Ghriradelli’s Unsweetened Cocoa powder is nice too. Another favorite can be Dagoba’s organic cacao natural powder.
Recipe by: Monique Volz / Pictures by: Sarah Fennel
If you love this recipe, have a look at my other paleo meals:
Greetings from Denmark
I simply made these and I must say my expectations weren’t particularly high as I’ve made plenty of healthier treats involving coconut flour that just don’t work, and also the idea of high chocolate bars meshed with banana bread, without sweetener.
But, they’re amazing!!! I utilized 1/2 c oat flour and 1/4 wholewheat a flour rather than the almond meal – happy it worked when i don’t often have almond food on hand and it’s a cheaper option and some quality high fibre wholegrains.
Julia
Hi Monique,
This is the second recipes of yours I’ve made (I made the pumpkin pie) and I love these! (I adored the pie as well!) I am trying to make even more desserts with no extra” added sugars and these are perfect! They’re excellent the very next day, just like fudge! And I really like the flavor of banana!
Also, I love that you provide nutrition info for each and every recipe. I count my macros” or try and hit a certain amount of carbs, protein, and fats each day and your publishing of this helps so much!
Same with pumpkin, total substitute for banana.
We dislike bananas:)
This recipe will quickly turn into a favorite in our home!
So, I produced these & even added 1.5 scoops of banana cream Protein Powder, (for added protein as a post workout treat)..it had been absolutely perfect in every way, soo yum!!