I broke my right foot last week, so getting my groceries delivered by AmazonFresh is one way I’m coming close to maintaining my sanity. I actually love going food shopping, and (unsurprisingly) I’m not so quick getting through the store. I read every label and fondle every avocado and other produce looking for the perfect one.
Which brings me back to my broken foot and my inability to choose my own fruit and vegetables. Bananas are always on my list as they’re my son’s favorite. Sometimes AmazonFresh delivers a huge bunch of green bananas. Other times they’re already brown and spotty. I bet you can guess, based on the recipe title, the kind I received this past week.
My all-time favorite grain-free banana bread recipe is PaleOMG’s coffee cake version, but since I’m largely off my feet I’m trying to watch my excess added sugar. That led me to today’s recipe from Bakerita, which is sweetened only by the fruit itself and dairy-free chocolate chips. You could even skip the chips or make your own to make it entirely refined sugar-free.
This smelled like heaven in the oven, and was easy to slice when cooled. It’s the perfect balance of chocolate and banana; if you’re not a nut butter fan, I promise you can’t really taste it here. My husband can’t stand almond butter but happily noshed on a piece (or two) of this bread with his afternoon cup of tea.
As written this recipe is grain, gluten and dairy-free. If you’re nut-free, you can make it with sunflower seed butter.
Paleo Double Chocolate Banana Bread
adapted from Bakerita
4-5 ripe, mashed bananas
4 eggs, at room temperature
½ cup almond or unsweetened sunflower seed butter
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ cup (75 grams) coconut flour, packed
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup dark chocolate chunks (I recommend Enjoy Life)
Grease one 9″x5″ loaf pan (or 8″x8″ square pan) and preheat the oven to 350ºF.
In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
Add the coconut flour, cocoa powder, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes (40 minutes for an 8×8″ pan). A toothpick inserted into the center should come out clean and if you press down light on the top of the loaf, it should bounce back.
Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.