While my recipe for banana bread with raisins and walnuts is indeed amazing and one of the best in sugar and gluten free banana bread baking, it has no match on this simpler recipe for a chocolate banana loaf! Blogging this recipe, fresh out of Joshua Weissmans’ Paleo cookbook now, with adaptions for my lifestyle, with the fresh baked aroma’s emanating from my kitchen, makes this a drooliciously tempting recipe to try out and that it is free of all refined ingredients, makes this a fabulously healthy one too!
Never being big on chocolate, I have found during the past 18 months into my lifestyle change, that chocolate does help when a craving for the sugared variety creeps in – this is where sugar-free, raw cacao does work well, and, in my assortment of superfoods and wholefoods stock, cacao nibs feature, and, they are favoured in my biscuit and ice-cream making too, over dairy chocolate. The combination of really, really well- ripened bananas (the blacker the skin, the better!) and coconut oil with date paste or date syrup and or raw honey, works well to flavour this amazing loaf. I have opted to use a combination of date paste and honey which produced a delicate sweetness, not overly sweet, in fact, just right!, either / or will work too. Having used walnuts and pecans in this recipe in previous bakes, the taste factor is just as amazing.
The texture is soft and heavenly for a totally hand-mixed batter, very much the texture of ordinary, non-Paleo banana bread. My taste-tester was completely blown away with how good this tasted and challenged that it is not gluten or sugar free! A delectably moist loaf, this tea time treat presents a fabulous alternative to the sugar-laden and gluten loaded kind!
A quick and uncomplicated recipe, guaranteed to make you want to bake this over and over again
1/2 cup almond flour
1/2 cup coconut flour, sifted[Note that the pure coconut flour should be the thickened variety not dessicated coconut ground to powder form]
1/4 cup raw cacao nibs
1/2 tsp cinnamon powder
3/4 tsp bicarbonate of soda
a pinch of Himalayan or Sea salt
1/4-1/2 cup date syrup / date paste / raw honey
1/2 cup coconut oil, melted but cooled
1 cup mashed, very ripe banana’s (2-3 small bananas)
- Preheat the oven to 180 degrees celsius
- Grease a 21cm x 6.5cm loaf pan with coconut oil. You may line the base of the pan with baking paper if using an aluminium or metal pan. I used the silicon variety, so there was no need for the baking paper.
- Add the bananas to a small bowl and mash well with a fork.
- Combine the almond flour, coconut flour, bicarbonate of soda, cinnamon powder, raw cacao nibs, and pinch of salt in medium sized bowl and mix well until thoroughly combined.
- In a small bowl add the eggs, vanilla extract, date paste / date syrup or raw honey and whisk well.
- Now add mashed banana to the egg mixture and whisk more until well combined.
- Pour the liquid ingredients into the dry ingredients and mix with a wooden spoon until thoroughly combined.
- Add melted coconut oil and continue stirring until well incorporated.
- Allow the mixture to sit for 10-15 minutes to allow the coconut flour to absorb the liquid.
- Pour all of the batter in a greased loaf pan and spread it out evenly.
- Bake in the pre-heated oven for 40-45 minutes or until the middle passes the clean toothpick test
- Remove the baked loaf from the oven and allow it cool slightly then carefully and cautiously invert it onto a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for about half an hour (if you can wait that long) – I didn’t wait even 5 minutes before slicing and tasting…mmmmm
- Slice and serve with coffee or tea. This loaf store well in a sealed container refrigerated for up to 5 days – I didn’t try freezing, as it didn’t last that long!