This easy Paleo dark chocolate banana bread recipe was inspired by our Butte Cacao Banana Breakfast Meal. It is a sweet, savory and addicting Paleo dessert without any added sugar or dairy.
My family LOVES bananas, and I feel like I am constantly buying a new bundle. Whether it's just to pair with a spoonful of almond butter or in a smoothie, they are the perfect healthy solution to a sweet craving. But the best part about bananas? When you forget about them, they make something even better: banana bread!
This recipe was inspired by a serious chocolate craving and a brown pile of bananas that had been staring at me for a while. It is paleo, gluten-free, dairy-free, nut-free and has no added sugar, but has tons of flavor. The sugar from the banana breaks down as it bakes to add sweetness and moisture, while the dark chocolate baking cocoa adds a deep, sharp chocolaty flavor. Sea salt adds just the right amount of savory to every bite so that it's not too rich. That way, you don't have to stop at just one piece.
TIME THIS WILL TAKE: 1 HOUR-ISH
PREP TIME: 15-20 MINUTES
BAKE TIME: 40-45 MINUTES
INGREDIENTS YOU'LL NEED FOR THIS DELICIOUSNESS:DRY
- 2 1/2 cups Bob's Red Mill Paleo Flour (My favorite but you could use any of your favorite Paleo flour mixes)
- 3/4 cup Organic Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1 tsp Kosher Sea Salt
- 4 Large Bananas (mash 'em up)
- 4 Eggs at room temperature
- 1/4 cup Extra Virgin Olive Oil
- 2 1/2 tsp Vanilla Extract
- 1/2 cup hot water
- 3/4 cup Paleo Chocolate Chips (My favorite! If I have more of a sweet tooth that day, I'll get semi-sweet, otherwise, the dark chocolate are amazing)
Simple directions full of pictures:
1. Preheat the oven to 350°F. Whisk the dry ingredients together. Paleo flour is clumpy
by nature, so don't worry if it's not totally smooth. No biggie. You just want all of the baking powder and baking soda to be evenly distributed.
Tip: The amounts of cinnamon and salt in the recipe are a recommendation, but if you want this banana bread to have a deeper level of nuttiness, add an extra 1/2 tsp of cinnamon. Similarly, feel free to add another pinch of salt if you like a more savory quickbread!
2. Mash the bananas with a fork. Create a well in the center of the bananas and add the olive oil and eggs to the center. Mix them well and then combine the whole wet mixture. Add the vanilla.
Tip: Add an extra banana or two for a sweeter, more moist bread. This may extend the baking time by a few minutes, but as long as you're equipped with patience and a toothpick to check for doneness, you're good!
3. Mix wet banana mixture into the dry mixture with something more substantial than a whisk. It will be thick, don't worry. Don't go crazy, only mix until it is combined and there are no visible areas of dry flour.
4. Add the hot water to the mixture to loosen it up slightly. It will still be too thick to just pour into your bread pan, that's okay. Also, this is when you add those optional (but let's be real, recommended) chocolate chips.
5. Grease your bread pan with ghee or olive oil, and then sprinkle Paleo flour inside to keep your bread from sticking. Spoon the mix into the pan and flatten out gently. Throw that bad boy in! You've got about 40-50 minutes of waiting.
6. Nice waiting, that's the hardest part! Here's how to tell if it's done: press the top gently, and if it springs back then it is close or done. If it just smushes down under gentle pressure, put it back in. When it's nice and springy, take a toothpick and stab it into the bread at one of the natural seams. If you pull it out and it is covered in delicious chocolate goop, it needs a few more minutes. The bread will always cause some residue on the toothpick because it's moist, but it should only have a light coating.
7. Let the bread cool for 5-10 minutes before you cut it! I know it blows to wait after your whole kitchen smells amazing, but it gives you the opportunity to take pictures like this one to impress all of your friends.
8. Eat! Eat! My recommendation: add a little dollop of ghee on top of your slice. It adds richness and even more moisture.
Zora Tabin (Founder, Mom & Healthy Snack Enthusiast)