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).
For a fun breakfast, top it with greek yogurt (I like Fage 2%) and drizzle with honey and peanut butter. Enjoy!
Here’s Rachel Mansfeld’s recipe (my edits are in red)
- Wet ingredients:
- 3 medium/large ripe bananas mashed
- 1/2 cup SunButter (or your nut butter of choice, I used peanut butter) *(see note)
- 3 eggs at room temperature
- 1 tablespoon maple syrup (can also use honey if not vegan)
- 1 tablespoon melted & cooled coconut oil *(see note)
- Splash of vanilla extract
- Dry ingredients:
- 1/3 cup + 2 tablespoons coconut flour *(see note)
- 1/2 teaspoon of baking powder
- Sprinkle of cinnamon
- 1/2 cup of
dark(semi sweet) chocolate chips*(see note)
- OPTIONAL chocolate chips, crushed pecans, banana, cinnamon
- 1/2 cup of
Preheat oven to 350F and line or spray a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
- Place wet ingredients in a medium mixing bowl and mix with kitchen aid
- Once mixed well, add dry ingredients to wet ingredients and continue to mix with kitchen aid
- Fold in
darkchocolate chips once everything is mixed well (I also saved some to sprinkle on top along with my other toppings)
- Bake in oven for 35-45 minutes (or until ends are golden)
- Finally, enjoy with your toppings of choice or deliciously as is.
- You can keep in fridge for about 7 days or freeze for longer!
- 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).
- If you don’t have coconut oil, you can use another oil, like olive oil, instead (although I personally prefer coconut oil)
- If you don’t have coconut flour, you can also use almond flour (use 2 cups almond flour and one less egg in your recipe)
- I like using 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.
- The best topping I’ve had: Before baking, I topped the banana bread with a banana (slivered in half), more chocolate chips, and a sprinkle of cinnamon (see pics below)