(Paleo) Chocolate Chip Banana Bread
As Gary Jules sang, it’s a mad, mad world.Everyone seems to be on the move. They are either coming or going. It’s easy to get caught up in the rush and it’s tempting to pile more on your plate than you can handle.
It’s become the norm to juggle an extra volunteering gig or job when you don’t even have the time to catch your breath.
I personally pride myself in being able to be occupied on a regular basis: work, blog, training, social life, helping sis with the kids, etc.
There’s nothing wrong with having a busy schedule and I am by no means encouraging boredom or laziness.
But sometimes it’s okay to take a step back, breathe, and just relax.
I guess what I am saying is that there’s really no need to be so fixated on your schedule that you forget to enjoy life.
It’s totally alright to slack off every now and then.
And on a cold fall afternoon you can turn on the oven, bake yourself a delicious banana bread loaf, sit down, brew a cup of tea, and take a minute to sip, munch, and relax.
Everyone has a banana bread recipe that they swear is ‘the best ever’ and it might be true.
This one’s different.
Not only because it’s paleo, gluten-free, and grain-free — but because it has to be the most moist, tender, and flavorful banana bread there is.
Coconut flour and banana give this banana bread a fresh and delicious flavor, and they’re sweet enough that you don’t need to add a ton of sweetener. I mean, just one tablespoon of honey, are you kidding me?
It does taste a lot of banana and chocolate. If you like ‘em together, you have to try this recipe.
You have to, it’s (almost) mandatory.
(Paleo) Chocolate Chip Banana Bread Print this recipe!
Adapted from Ambitious Kitchen
Ingredients
One loaf yields about 10 slices
4 medium ripe bananas, mashed
1 tablespoon honey
1 teaspoon vanilla extract
4 tablespoons almond butter
2 eggs, at room temperature
½ cup coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine grain sea salt
½ cup dark chocolate chips
Directions
Preheat oven to 350ºF (175º) and place a rack in the middle.
Line a 8x4-inch loaf pan with parchment paper and lightly grease it. Set aside.
In a large bowl combine mashed bananas, honey, vanilla, and almond butter. Mix until smooth.
Add eggs, one at a time until fully combined.
Mix in coconut flour, baking soda, baking powder, and salt, until just combined. Do not overmix.
Finally, gently fold in chocolate chips.
Pour batter into the prepared baking pan and with the help of a spatula gently smooth the top.
Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool on a rack wire for 20 minutes.
Carefully invert and let cool completely before slicing it.
If you feel like drizzle a bit of melted dark chocolate on top, by all means: do it!
Nutrition facts
One slice yields 164 calories, 9 grams of fat, 22 grams of carbs, and 4 grams of protein.
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