Banana Bread is by far the most classic recipe in my opinion! I grew up eating loaves of my mom’s delicious banana bread, which of course is unmatched! It has such a strong aroma that spreads throughout the entire kitchen and leaves your mouth watering! This paleo version is packed with mini chocolate chips and tastes almost as amazing as mom’s classic recipe! I am always stocked up on bananas because they’re cheap, tasty, and so versatile in recipes! Let’s just say sometimes I’m a bit too stocked up, which gives me an excuse to bake another loaf of this yummy bread! This chocolate banana bread is paleo, gluten, and grain free! Despite all these substitutions, it is nothing short of delicious! When baking paleo recipes, I always have to try the right balance of ingredients so that the bread can still be moist and bake to perfection! The ingredients for this are so extremely simple, which I always love in a recipe. It literally takes 10 minutes to whip this all together and baked in under an hour! This makes for a perfect snack or dessert and I promise that you will be coming back for more!
Ingredients
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
3 ripe bananas (spotty is better!)
3 tbsp coconut sugar
2 tbsp coconut oil
2 eggs
1 tsp vanilla extract
2/3 cup chocolate chips (I used enjoy life mini chips)
Preheat your oven to 350 degrees. Line a baking loaf with parchment paper and set aside. In a bowl, combine almond flour, baking soda, and salt. In another bowl, mash 3 bananas till smooth and add in coconut sugar. You want to make sure that the sugar has been dissolved completely in the mixture. Using a hand mixer will make this easier, but a regular whisk can work as well. After mixed, add in eggs, coconut oil, and vanilla extract. Whisk till combined and smooth. Mix the wet and dry ingredients together till combined. Be careful to not over mix because that can cause the bread to lose moisture. Fold in chocolate chips and save some top! Bake for 50-55 minutes or till a toothpick comes out clean. Let the bread cool for 15-20 minutes on a wire rack before slicing.
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