Double Chocolate Paleo Banana Bread
This double chocolate banana bread tastes like cake, actual cake. Dense, rich, melt-in-your-mouth chocolate cake, but made with wholesome ingredients so you can enjoy it for breakfast.
Servings: 8 servings
Calories: 405kcal
Ingredients
- 6 very ripe bananas peeled
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons coconut oil melted
- 1 ¼ cups almond meal
- ½ cup coconut flour
- ½ cup raw cacao powder or high quality cocoa powder plus 2 tablespoons
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 6 ounces dark chocolate 70% or higher, roughly chopped
Instructions
- Preheat the oven to 350°F. Line a standard 9-inch loaf pan with parchment paper, then lightly spray the paper with nonstick cooking spray.
- Add the bananas to a large bowl and mash with a fork or potato masher until mostly smooth. Add the eggs, vanilla, and melted coconut oil, then whisk until combined.
- Add the almond meal, coconut flour, cacao powder, salt, baking soda, and baking powder. Mix until thoroughly combined, then fold in the dark chocolate.
- Transfer the batter to the prepared loaf pan and smooth out the top. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Let cool, then slice and serve. Leftovers can be stored in the refrigerator for up to 1 week.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Check for doneness near the end of baking time, as ovens can vary.
- Line the pan with parchment to make removing the loaf easy and mess free.
Nutrition
Calories: 405kcal | Carbohydrates: 41g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 354mg | Potassium: 575mg | Fiber: 11g | Sugar: 17g | Vitamin A: 154IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 5mg
