GF DF Chocolate Banana Bread

Not able to eat your bananas in time? No problem! With this recipe, enjoy a chocolatey twist to this classic treat, free of refined sugar and inflammatory grains or dairy. The perfect chocolate satisfier, without excessive sweetness. All the yumminess without the sugar crash!

GF, DF, PNF, SF, Paleo

Ingredients

·      2 large, ripe bananas

·      4 eggs

·      1/4 c coconut oil, melted

·      2 tsp vanilla extract

·      1/4 c maple syrup

·      1 ½ c almond flour

·      2/3 c cassava flour

·      1 tsp baking soda

·      1/2 tsp salt

·      1/3 c cocoa powder

·      Allergen-friendly chocolate chips, to top bread

Directions

1.     Preheat oven to 350°F and prep 2 loaf pans by lining with parchment paper. You can lightly grease the parchment paper if you wish, but it should not stick even if not greased.

2.     While oven is heating, combine wet ingredients of bananas, eggs, oil, vanilla and maple syrup in a standing mixer until blended smooth. Do not beat >2 minutes – you do not want to overbeat the eggs.

3.     In a separate bowl, combine the dry ingredients of flours, baking soda, salt and cocoa powder.

4.     Once dry ingredients are mixed, slowly add them to mixer with wet ingredients. Turn the speed on low, and slowly incorporate dry ingredients a little at a time until all of the flour mixture is well blended with the wet mixture.

5.     Pour batter evenly between the two loaf pans, and spread flat. Top loaves with chocolate chips, and place in the oven. Bake loaves ~40 minutes, or until a fork can be poked and come out cleanly through the center of loaf.

6.     Remove from loaf pans and allow to cool on rack before slicing.