Double Chocolate Chip Banana Bread ( Paleo, Soy Free, Vegan)
PALEO II GLUTEN FREE II SESAME FREE II DAIRY FREE II SOY FREE II VEGAN II NIGHTSHADE FREE II EGG FREE II FISH FREE II SHELLFISH FREE
Incredibly decadent, gooey double chocolate paleo bread made with almond and coconut flour. This has no added sugar and uses ripe bananas and dark chocolate to sweeten the bread. It's quick to put together and bake and tastes amazing. Perfect to eat with a cuppa, or pop it in your lunch box for work. Enjoy this beaut of a recipe.
Notes on ingredients & substitutions
Bananas
Always leave the bananas to really ripen. The bananas should have brown spots on them. They are also sweeter when riper too, so I’ve not needed to add sugar or sweetener to this recipe.
Coconut flour
You can buy this in health food stores. However, I blended desiccated coconut in my Nutri bullet till fine, which is all coconut flour is.
Almond flour
You can buy this in supermarkets or health food stores. However, I blended whole almonds in my nutri bullet until it resembles fine flour.
Chocolate chips
I find high-quality dark chocolate chips hard to buy, so I just chop up 70% dark chocolate and use that as ‘chocolate chips’ instead. I use green and blacks brand in my cooking recipes.
Cacao powder
Not to be confused with cocoa powder, which is its roasted to death cousin. Cacao powder is considered raw, meaning it's only been heat processed up to 114 degrees. It retains most of its nutrients and is much higher in antioxidants than cocoa powder. However, you could use cocoa powder if that's all you have lurking in your kitchen. Find out about cocoa powder V cacao powder here.
Vanilla
Nielsen Massey is the only brand I use; the essence that you can buy in the supermarkets is just a much diluted and lower quality product. This extract brand is more expensive; however, you only need tiny amounts as the flavour is so intense.
Eggs
To make this vegan and soy free use flax eggs. Find the recipe here.
Ingredients
Tips
If you do not have a loaf tin, feel free to use a muffin tray or a shallower baking dish like a brownie tin.
Storage
The bread can be stored at room temperature for 3 days. ( unless you live in the tropics.) If you live in a hot country, refrigerate for up to 5 days.
Makes 8 portions - 1hr prep & cooking time
Equipment
9’’5’’ loaf tin
Step by Step
Recipe
2 medium over ripe bananas ( and 1 sliced lengthways for the topping)
2 medium eggs OR 2 flax eggs
1 tsp vanilla extract ( see notes)
115 g almond flour ( see notes)
30 g coconut flour ( see notes)
65 g cacao powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
100g chocolate chips ( see notes)
Method
Preheat the oven to 170 degrees or gas mark 3, and line the tin your are using with greaseproof paper.
Add bananas, eggs and vanilla to a food processor and blend till pureed and smooth.
In a large bowl, mix together the dry ingredients.
Add the wet ingredients to the dry ingredients and gently stir until combined.
Pour batter into your baking tin, top with the sliced banana and bake in the middle of the oven for 35 minutes or till a toothpick comes out clean.
Once .baked, take out of the oven and cool slightly before transferring onto a wire rack to complete the cooling time.
Once cooled, the bread will be much easier to slice.
Variations
You could use flax eggs instead of hen eggs, the bread/cake won't rise as much or be as fluffy, but it's still a fab recipe and will taste amazing. Ensure the chocolate is vegan. Usually, dark chocolate tends to be.
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