Easy Paleo Chocolate Banana Bread
Servings: 1 loaf
Ingredients
- 1 cup mashed, over-ripe banana 3-4 bananas
- ½ cup maple syrup
- 2 large eggs
- ¼ cup liquid coconut oil
- 2 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ cup cacao powder
- 1 tsp instant espresso powder
- 1 cup tapioca flour
- 1 ¼ cup superfine almond flour
- 1 ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup + 1 tbsp semi sweet chocolate chips *I use Hu Chocolate for Dairy-Free and Paleo compliant
- ½ tsp flakey sea salt such as Maldon, optional
Instructions
- Preheat the oven to 350 degrees F and line a loaf pan with a parchment paper sling and lightly spray with cooking oil spray.
- In a large mixing bowl, combine the banana, maple syrup, eggs, coconut oil and vanilla extract and whisk together until very well combined.
- Add the cinnamon, cocoa powder, instant espresso powder, tapioca flour, almond flour, baking soda and salt. Mix until very well combined and there are no lumps. Fold in ½ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan into an even layer. Evenly sprinkle the remaining 1 tbsp of chocolate chips over the top and sprinkle with the flakey salt, if using.
- Transfer the loaf to the middle rack of the oven, and bake for 45 to 55 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before gently removing the loaf from the pan and transferring to a wire rack to cool completely.
- Slice with a serrated bread knife to serve, and enjoy!
Notes
Storing Tips:
This recipe keeps well covered at room temperature for 4 to 5 days. It's also great to pop into the freezer and store for later!