Updated: Apr 17, 2019
You're probably wondering how a banana bread this freaking delicious looking is dairy, gluten and refined sugar free. Well, I definitely won't say it's my magical baking skills, because in this case it's honestly not!
Banana bread, in my opinion, is one of the simplest baked goods you can make deliciously while also healthily. I feel like my grammar was very off in that last sentence, and I'm too lazy to correct it. Please don't tell my Alma Mater. USC would be ashamed. Come to think of it, they'd probably also be ashamed to think that after 4 years of vigorous education, one of their students turned out to be a food blogger. Lol. Moving on.
This (potentially paleo) Nutty Chocolatey Banana Bread is so easy to make. It only requires a few ingredients, a dash of your time, and a minute of your focus. It's easily one of my new favorite recipes to make on a Sunday night to have on stash for the week, alongside my Matcha Muffins as well.
Alright, we're going to cut straight to the recipe considering you all have been waiting on this for over a month. I really need to get better with the timing of announcing things on my story. I just get so excited when I nail a recipe that I have to share it right away, and then I usually take 5,000 years to upload it because life hits me like a brick and I don't have time. Any who, here we are. Drumroll please...
PREP TIME: 10 minutes COOK TIME: 30 minutes SERVES: 8
CHOCOLATE PEANUT BUTTER BANANA BREAD
3 medium-size ripe bananas (they should be fully brown. The more brown, the better!)
1 pasture-raised egg (vegans, you can also try and sub this for a flax egg, see below.)
1 flax egg (mix 1 tbsp flaxseed meal with 2.5 tbsp water, let sit separately for 10 minutes or until jelly-like)
4 tbsp sunflower seed butter
2.5 tbsp coconut oil, melted
1/3 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 cup Lily's dark chocolate chips (these are refined sugar free, sweetened with stevia, which is why I always use these for baking! I honestly can't remember the last time I used old fashion chocolate chips with sugar cane)
pinch of sea salt
1. Prepare the flax egg and set aside for 10 minutes.
2. Preheat the oven to 350 degrees F. Grease a loaf pan with coconut oil or line it with parchment paper.
3. Melt the coconut oil on the stove top or microwave. Let cool to room temperature, but don't let it harden! Just be sure to not mix it with the egg until it's cool, otherwise it will scramble the egg :)
4. In a large mixing bowl, mash the bananas with a fork. Add the egg, sunflower seed butter, melted coconut oil and vanilla extract until fully combined. Add the flax egg once it's ready.
5. Mix in the coconut flour, baking soda, baking powder and sea salt to the wet ingredients. Fold in the chocolate chips.
6. Pour the batter evenly into your lined or greased loaf pan.
7. Bake for 30 minutes. You'll know it's finished if you stick a knife in the middle and it comes out clean!
Bake times may vary, so make sure to keep an eye on your loaf around the 25-30 minute mark.
You can try baking the bread in a square pan, but the bake time will vary. Experiment!
If you prefer sweeter baked goods, feel free to add 1 tbsp raw honey or maple syrup + 1/2 tbsp coconut flour. Personally, I would go with a tbsp of Lakanto's granulated monk fruit sweetener, no extra coconut flour needed.
This recipe is loosely adapted from Bakerita's Paleo Chocolate Chunk Banana Bread.