A few weeks ago I made a paleo chocolate banana bread recipe that turned out to be less than stellar in my opinion. It managed to be underdone but dry at the same time. How does that happen, you ask? The middle was under done but the edges were dusty dry. I blame this on the recipe. Specifically on the fact that it used coconut flour solely and not that much of it at any rate. I will not name the recipe because it appears to be successful for other people.
So after I found the most best, most moist paleo, grain-free banana bread recipe I decided to make a chocolate version. Basically by adding dutch process cocoa and some extra sweetener in the form of maple syrup.
And the result was perfection other than I under-baked it slightly even after baking it for 55 minutes! No matter. It’s an easy fix. I would do a minimum of 60 minutes the next time I bake this dessert bread. And there will be a next time.
- 3 ripe bananas (medium-sized), mashed
- 2 c. almond flour
- ½ c. tapioca flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 2 large eggs
- ¼ c. coconut oil, melted
- ¼ c. honey
- ¼ c. maple syrup
- 1 tsp. vanilla extract
- 5 oz chocolate chunks (vegan/paleo friendly), plus additional for topping
- 1 ripe banana, sliced
- coconut oil spray
- Preheat the oven to 350 degrees fahrenheit.
- Use coconut oil spray to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside.
- Mash the bananas with a fork in a mixing bowl. Add the remaining wet ingredients and mix by hand to combine.
- Add the dry ingredients. Stir until completely combined. Stir in chocolate chunks.
- Peel and slice the banana and sprinkle across the top of the batter. Sprinkle with additional chocolate chunks, if desired.
- Cook the banana bread for approximately 60 minutes. Use a toothpick to test that the banana bread is cooked through. Remove from oven. Let cool completely before cutting.