Breakfast Dessert Paleo Recipes

Chocolate Chunk Banana Bread

Updated recipe on August 28, 2020


I don’t know about you, but I have a really bad habit of buying an unsuitable amount of bananas. This goes both ways. Sometimes I don’t buy enough bananas, and find myself going insane because I always want something I can’t have, which is a statement that applies to both men and food, but more so food because let’s be real, eating banana pancakes when you didn’t think you could eat them is way more satisfying than getting a stupid boy you’ve been pining over for no reason at all. Unlike men, food is sustenance and you literally need it, but I digress.

Since this recipe is for banana bread, you have probably realized this story is about buying too many bananas as opposed to the opposite. Sometimes I buy way too many and they die a slow, painful death with no company besides a literal heap of sweet potatoes, because my housemates and I also buy an unusual amount of sweet potatoes. I’m not sure why I’m going into so much detail about my grocery store habits, but whatever. If your bananas are dying and deteriorating on your counter, make this recipe, because it’s bad to waste food but banana bread is also amazing. Just don’t forget to add bacon because when in doubt, add bacon.

Level: Easy

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings: 2

Ingredients:
1 cup mashed banana
2 eggs
2 tablespoons avocado oil (or coconut oil)
1 teaspoon vanilla
2 tablespoons milk of choice (I used almond)
2 tablespoons maple syrup (or honey, agave)
1 ¾ cups almond flour
½ cup tapioca flour
½ cup unsweetened shredded coconut
½ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon kosher salt
1 teaspoon baking soda
½ cup chocolate chunks

Directions:

  1. Preheat oven to 350℉ and line a large loaf pan with parchment paper.
  2.  In a large bowl, combine mashed banana, eggs, oil, vanilla, maple syrup, and milk.
  3. In a separate bowl, combine almond flour, tapioca flour, shredded coconut, coconut sugar, cinnamon, salt, and baking soda.
  4. Combine wet and dry ingredients.
  5. Fold in chocolate chips.
  6. Transfer batter to a loaf pan. Smooth the surface with a rubber spatula. Optional to top with more chocolate chips.
  7. Bake for 30-35 minutes, until golden brown and a toothpick comes out clean or with just a few crumbs.
  8. Let cool in the pan for about 10 minutes. Then, remove loaf from pan to a cooling rack and let cool completely.

6 comments

  1. Oh.my. Love the quote about burning the roof of your mouth, but this really says it all “when in doubt, add bacon” So true!

    FYI, non-bacon – gasp – but frozen bananas make a yummy treat slathered with nut butter, to which you could of course add bacon OR put in a blender for fake ice cream…maybe with nuts added and topped with bacon crumbles or candied bacon crumbles?

    1. Thanks so much for reading! Frozen bananas are absolutely delicious. I’m going to try making nana-ice cream because I haven’t yet and have heard such good things! When I do, I will of course add bacon 😉

  2. This sounds totally yum but will it take time away from serious worry about world peace?

    Love you hon. Have fun tomorrow in Richmond. We are thankful to have a grand granddaughter like you.

    mimi

    On 11/22/14 4:07 PM, “the bacon princess” wrote:

    > Analiese Trimber posted: “I don’t know about you, but I have a really bad > habit of buying an unsuitable amount of bananas. This goes both ways. > Sometimes I don’t buy enough bananas, and find myself going insane because I > always want something I can’t have, which is a statement tha” >

    1. Hallo,erst einmal vielen Dank für Deinen Kommentar auf meinem/unseren Blog.Das Rezept mit den Schangeren Brötchen finde ich aber auch genial, ich werde es auf jedem Fall nachkochen.Ich werde Deine Seite gerne bei mir verlinken, da ich sie sehr gut finde.Mach weiter so und noch viel SpaßDer RirhoGastromac(ec)

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