This recipe from Rachel Mansfield contains my favorite combination of ingredients: bananas, chocolate and nut butter. If you are allergic to nuts, you can use a nut-free butter to substitute for nut butter.
Even though this recipe can be paleo-friendly, nothing about the taste of this recipe screams healthy dessert! In fact, this is definitely the tastiest banana bread I have ever eaten (and I normally eat less nutritious versions).
If you are concerned about this recipe being paleo-friendly, make sure to use the right nut butter (only natural, check ingredients on the back) and chocolate chips. The version I made is not paleo friendly since I used peanut butter (peanuts are technically a legume, and not a nut).
I used Enjoy Life Semi Sweet Chocolate Mini Chips, which are friendly to many different kinds of diets, including those who keep dairy-free, nut-free, gluten-free, kosher, and soy-free.
Before baking, I topped the banana bread with a banana (slivered in half), more chocolate chips, and a sprinkle of cinnamon.
Check out the recipe for this delicious banana bread here
For a fun breakfast, top it with greek yogurt (I like Fage 2%) and drizzle with honey and peanut butter. Enjoy!