Dark Chocolate Banana Bread
Sometimes when you choose to switch to less processed foods and a more “real food” based lifestyle, it is common to think you need to give up the treats you once enjoyed.
Not with this banana bread!
I used paleo based flours and coconut oil instead of dairy to make this a tasty gluten and dairy free (pending your chocolate chips) alternative!
Give this one a try and don’t forget to tag #beetsandbabes, can’t wait to hear how you love it!
4 ripe bananas, mashed
1/2 cup coconut oil, melted
3/4 cup coconut sugar
2 large eggs
2 cups Bobs Red Mills Paleo baking flour
1 tsp. aluminum free baking powder
1 tsp. baking soda
1 tsp . cinnamon
1 tsp. celtic salt
1 cup lilys dark chocolate chips (or enjoy life brand chips)
Preheat oven to 325 degrees F.
Grease the sides of a 9×5 loaf pan and add a strip of parchment paper to the bottom of the pan to prevent sticking.
Mix mashed bananas, coconut oil, coconut sugar, and eggs until well blended.
Add all dry ingredients together in a separate bowl and sift with a fork.
Combine dry ingredients to wet. Fold in chocolate chips until combined.
Bake in the oven until a toothpick inserted comes out clean, about 60 minutes.
Cool and enjoy!
*Note: with recipes using nut flours, you will want the recipe to completely cool before enjoying. The taste and texture can change after the recipe has completely set.