Gluten Free / Dairy Free / Paleo / NEVER COMPROMISING TASTE!
Yum, yum and yum! I can’t tell you how many different breads, muffins, treats and sweets I have tried over the years. Some of the recipes have remained in my family for just under a decade, others, well, let’s just say they didn’t make the cut with my crew. Ever since attending and graduating from the Institute for Integrative Nutrition in 2013, my appreciation for whole foods, natural sweeteners, nut-flours and nut-butters has dramatically increased.
What began with a basic knowledge of the power of these foods has transformed into a wisdom having now had years of application! I have seen through my own kids and clients and have experienced for myself the contrast in the effects on the body, the mind, the appetite levels when eliminating refined sugars (white sugar) and refined grains (wheat / whole wheat flours) from our daily diet. The fiber, omegas, phytonutrients and wholesome properties of using real food (swap almond flour for white and bananas for sugar for example) are quite amazing.
This bread combines all my favorites ingredients. If only I figured out a way to also sneak in avocado and hot sauce here we’d be going down in history (hehe!)
No mixers or fancy food processors required. Only two mixing bowls, 2 and a half ripe bananas, some alternate sweeteners and nut-butters and you have yourself a decadent, guilt free dessert.
Don’t’ forget to line the bread pan with parchment paper (easy removal and clean up!) AND for a beautiful presentation, slice fresh bananas on the top of the bread after baking. And yes, this is a totally appropriate breakfast option!
Hope you enjoy this recipe for years to come!
Double Chocolate Banana Bread
Ingredients
· 2 bananas + ½ for topping
· 3 eggs
· ¼ cup almond butter
· 3 Tbs. coconut sugar
· 2 cups blanched almond flour
· ¼ cup raw organic cacao powder
· 3 tsp. baking powder
· ½ tsp. salt
· ½ to 3/4 cup dark chocolate chips
Instructions
1. Preheat oven to 350 F.
2. In a large bowl mash the two bananas. Then whisk in the eggs, almond butter and coconut sugar.
3. In a separate bowl, mix the almond flour, cacao powder, baking powder and sea salt.
4. Add dry to wet ingredients and whisk until well combined.
5. Fold in the chocolate chips reserving a good handful to spread on top of the bread before baking.
6. Line a bread pan with parchment paper, folding and tucking the paper around the edges.
7. Pour the better into the pan, drizzle some additional almond butter on top and sprinkle with chocolate chips.
8. Bake for 40 minutes, then slice the additional banana into thin pieces and lay on top of your final product!
9. Allow bread to cool before slicing.
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