Paleo Chocolate Chip Banana Bread
Servings: 10 slices
Calories: 321kcal
A delicious, gluten-free, paleo chocolate chip banana bread that's made with almond flour and dotted with chocolate chips, seeds and nuts.
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Ingredients
- 3 very ripe banana mashed
- 4 large eggs at room temperature
- 1/4 cup coconut oil melted, cooled at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure honey or maple syrup
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- 2 tablespoons pumpkin seeds
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees F. Line a loaf pan with baking paper.
- In a bowl, whisk the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt.
- In a larger bowl, mash the bananas and add the eggs, pure maple syrup, coconut oil, and vanilla extract.
- Add the dry ingredients into the wet and mix until well combined. Don't over-mix as the bread will come out dense. Fold in half the chocolate chips, seeds and nuts.
- Pour the batter into the loaf pan and top with the remaining chocolate chips, seeds, and nuts. Bake for about 40-45 minutes or until a toothpick comes out clean when inserted at the center of the bread.
- Let it cool on the loaf pan for a few minutes before transferring to a cooling rack to cool completely. Store in the fridge for up to 4 days or in the freezer for up to a month.
Nutrition
Sodium: 251mg | Calcium: 109mg | Vitamin C: 3mg | Vitamin A: 121IU | Sugar: 9g | Fiber: 4g | Potassium: 239mg | Cholesterol: 66mg | Calories: 321kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 23g | Protein: 8g | Carbohydrates: 25g | Iron: 2mg
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