Description
A rich, moist banana bread made with simple, wholesome ingredients like almond flour, cacao, and coconut sugar. Perfect for breakfast, dessert, or a healthy snack.
Ingredients
Scale
- 3 medium ripe bananas (mashed, about 1 ½ cups)
- 3 large eggs (pasture-raised if possible)
- ¼ cup melted coconut oil (plus a bit for greasing the pan)
- ⅓ cup almond butter (creamy and unsweetened)
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup cacao powder (or unsweetened cocoa powder)
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup dark chocolate chips (dairy-free if strict paleo)
- Optional: ¼ cup chopped walnuts or pecans for some crunch
Instructions
- Prep Work: Preheat your oven to 350°F. Grease a loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- Mash & Mix: In a large bowl, mash the bananas until smooth. Add the eggs, coconut oil, almond butter, coconut sugar, and vanilla extract. Whisk until combined.
- Dry Meets Wet: In a separate bowl, whisk together almond flour, coconut flour, cacao powder, baking soda, and sea salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- Chocolate Time: Fold in the dark chocolate chips (and nuts, if you’re adding them).
- Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool It Down: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This part is hard, but it’s worth it to get those clean slices!
Notes
Store in the fridge for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert/Baking
- Method: Baking
- Cuisine: Paleo, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220 per slice
- Sugar: 12g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg