Paleo Chocolate Chunk Banana Bread (Gluten Free)
This paleo chocolate chunk banana bread is so soft and tender you’d never guess it’s gluten and dairy free!
How many times do we buy bananas only to have them overripe and turning brown on the counter? When this happens, you can throw your brown bananas in the freezer for future use in a recipe, such as this surprisingly tasty banana bread.
Straight from the oven, it’s super soft and almost cake-like. After spending a night in the fridge, it firms up and it’s practically indistinguishable from traditional quick bread.
Dairy-free chocolate chips or pure cacao chunks (for paleo) add that little something extra that makes this banana bread a real treat.
Yield: 12 (using mini loaf pans)
Prep time: 10 MINUTES
Cook time: 30 MINUTES
Total time: 40 MINUTES
1 1/2 cups almond flour
1/2 cup coconut flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon sea salt
2 large eggs
1/2 cup unsweetened coconut or almond milk
1/4 cup maple syrup
1 teaspoon vanilla extract
3 very ripe bananas
1/4 cup dark chocolate chunks (see note)
𝗘𝗻𝗷𝗼𝘆 𝗟𝗶𝗳𝗲 dark chocolate chips are dairy free but they do contain a small amount of cane sugar. To keep this banana bread strict paleo, cut chunks from a bar of 100% cacao (I like Ghiradelli.)
Heat your oven to 350ºF. Spray six mini loaf pans with cooking spray.
1. In a bowl, sift together the almond flour and coconut flour. Stir in the cinnamon, baking powder, and salt.
2. In a second bowl, beat together the eggs, milk, maple syrup, and vanilla. Mash in two and a half bananas until smooth. Stir in the dry ingredients until incorporated. Stir in the chocolate chunks.
3. Divide the batter among the loaf pans. If desired, lightly press slices of the leftover banana into the top of the batter. Bake 30-35 minutes, or until the edges are browned and the center is set.
4. Let cool completely before carefully removing from the pans.
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