If cavemen ate banana bread, they would have wanted it to have as much chocolate as this double-chocolate banana bread, which is Paleo-friendly, gluten-free, and so dense and rich it’s almost like eating a brownie. It’s made with almond and coconut four, so it suits a range of diets, and the sweetness comes from ripe bananas, so it’s a surprisingly low-sugar option for dessert or breakfast.
As with any banana bread recipe, this one starts with brown bananas. Brown bananas are always the best option for banana bread because they’ll make the end result much more moist and sweet than yellow or green bananas would. Brown bananas also freeze well, so if one or two get overripe, toss them in the freezer until you have enough for banana bread. This recipe calls for three, so you’ll have the ingredients you need in no time at all.
Put the three mushy bananas in a blender with two eggs and a teaspoon of vanilla extract and blend them until they’re smooth. Then set that aside while you prepare the dry ingredients. Whisk together almond and coconut flours with baking soda, baking powder, and salt. Then add some high-quality, unsweetened cocoa powder.
Fold the wet banana mixture into the dry ingredients and stir until they’re both combined, then add chocolate chips. (Make sure to use Paleo-friendly chocolate chips if you are following a Paleo diet.)
Pour the batter into a small, greased baking pan and spread it around evenly. Sprinkle some more chocolate chips over the top of it, then bake it for about 18 to 25 minutes and let it cool for about 20 minutes more before cutting into it. It will look like a giant brownie, and you can drizzle it with a bit of melted chocolate at the end to make it look extra exciting.
Get the recipe: Double-Chocolate Paleo Banana Bread from Ambitious Kitchen
More Delicious Banana Bread Recipes from Kitchn
- The Best, Easiest Gluten-Free Banana Bread
- Whole-Wheat Banana Bread
- Tropical Banana Bread with Macadamia Nuts, Pineapple & Coconut
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