Double Chocolate Banana Bread

In true female fashion, when I asked my friend, Kyra, what treat she would want for her birthday, her simple answer was "something chocolate." Since she follows paleo as well, her answer gave us endless options. I waited to make the dessert until she got into town and then I enlisted her help. Our first take on this recipe was really good. It took us and the boys about 5 minutes to demolish; however, there was a major consensus that it needed "more chocolate!"

From my initial recipe, I upped the cocoa powder and switched out cacao nibs for Enjoy Life Chocolate Chunks (dairy, nut & soy free!!). They do have some added sugar, so while they are not strict paleo, they are one of the best alternatives to traditional brand chocolate chips. These two small changes took the bread to the "double chocolate" level we had been searching for.

Before you hurry to indulge your chocolate craving, I leave you with this short quote from a very intelligent and inspiring man...
All you need is love, but a little chocolate now and then doesn’t hurt.
— Charles M. Schultz

Double Chocolate Banana Bread

Prep Time: 10-15 mins
Cook Time: 35 mins
Servings: 8-10 slices

Wet Ingredients:
3 bananas (overripe), mashed
2 tbs butter/ghee (preferred) or oil
3 room temp eggs, whisked
¼ cup coconut sugar, dissolved in 1-2 tsp H2O
coconut oil to grease loaf pan

Dry Ingredients:
½ cup almond flour
¼ cup coconut flour
⅓ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder (aluminum free)
¼ tsp salt
¼ cup Enjoy Life Chocolate Chunks

Steps:    

  1. Preheat oven to 350.
  2. Place all wet ingredients in food processor & blend until smooth (a hand mixer or blender will work as well.)
  3. Add dry ingredients (except for the chocolate chips) to food processor and blend briefly to combine. You may want to use a spatula to scrape the sides down and then mix again.
  4. Fold in chocolate chips (Note: I used Enjoy Life, which are dairy, nut & soy free. You can find them in most grocery stores or on Amazon.)
  5. Lightly grease a 5x9 loaf pan with coconut oil and pour mixture in.
  6. Place in oven & bake for 35 minutes. The bread is done when you can pull a toothpick out clean from the center.
  7. Let bread cool completely before trying to remove from pan.
  8. Serve warm with a slice of unsalted, grass-fed butter and try not to consume the whole loaf at once.

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