Double Cocoa Banana BreadExperience Momentum | Food & Nutrition, | April 06, 2018
Looking for a yummy way to use up your ripe bananas? Try our recipe for grain free double cocoa banana bread. The almond and coconut flour combined with the flaxseed meal gives this recipe an extra pop of protein and fiber, plus flaxseed meal is a vegetarian source of anti-inflammatory Omega 3 fat.
As traditional banana bread recipes tend to be very high in sugar, we reduced the amount of sugar in the recipe and used mini chocolate chips for little pops of sweetness. This enabled us to create a recipe with only a third of the sugar found in a store-bought slice of banana bread, even with the chocolate chips. Bonus: raw local honey has been shown to help combat seasonal allergy symptoms.
- 2 medium very ripe bananas, mashed
- 1/2 cup sunflower butter
- 1/2 cup coconut oil, softened
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 2 tsp vanilla extract
- 1/3 cup flaxseed meal
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- Pinch of salt
- 3 large eggs
- 2 tbsp raw local honey
- 1/3 cup mini chocolate chips
- Preheat oven to 350 degrees. Grease loaf pan with coconut oil.
- In a large bowl or stand mixer, whisk together the mashed bananas with the eggs, sunflower butter, coconut oil, honey, and vanilla.
- In a separate bowl, sift together the almond flour, coconut flour, flaxseed meal, cocoa powder, baking soda, and salt.
- Gently stir the dry ingredients into the wet ingredients, until just moistened. (Tip: do not use a mixer for this step or your bread won't rise properly). Lastly, stir in the mini chocolate chips.
- Spoon the batter into your prepared pan. Bake for about 30-35 minutes, or until a toothpick inserted near the center comes out clean (melted chocolate is ok).
Store leftovers loosely covered at room temperature for the first day, and then in the refrigerator for up to 4 days. You can also freeze them to enjoy later. Bon Appetit!