Chocolate banana bread

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    Chocolate banana bread

    Chocolate banana bread

    (17)
    1hr10min


    4 people made this

    About this recipe: This lovely and moist, gluten free, no added sugar banana bread has a swirl of dark chocolate and a hint of cinnamon. You might not be able to stop at one slice!

    Ingredients
    Makes: 1 loaf cake

    • 180g unsweetened dark chocolate
    • 1 tablespoon unsalted butter
    • 1 teaspoon coconut oil, or more as needed
    • 2 tablespoons ground cinnamon
    • 225g mashed ripe bananas
    • 120g coconut flour
    • 1 teaspoon bicarbonate of soda
    • 1/8 teaspoon sea salt
    • 125g almond butter
    • 4 eggs
    • 1 teaspoon coconut oil

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Melt the chocolate, butter and 1 teaspoon coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and stir in cinnamon.
    2. Preheat oven to 180 C / Gas 4. Lightly grease a 2lb loaf tin with 1 teaspoon coconut oil.
    3. Sift coconut flour, bicarbonate of soda and salt together in a bowl. Place mashed bananas in a large bowl; fold flour mixture into bananas with a rubber spatula.
    4. Beat almond butter and eggs together in a bowl until creamy; add to banana mixture and mix well.
    5. Pour 1/2 banana mixture into prepared loaf tin; top with 2 tablespoons of the chocolate mixture. Use a fork to spread and swirl the chocolate mixture through the banana cake mixture. Repeat with remaining banana cake mixture and chocolate mixture.
    6. Bake in the preheated oven until top is golden brown and loaf cake is cooked through, 50 minutes.
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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    by
    8

    Made this yesterday....so good and so moist! Even my non-paleo friends and family said they really liked it. I did add a little raw honey to the mixture. Will absolutely make this again...very soon!!  -  20 Jan 2014  (Review from Allrecipes US | Canada)

    by
    6

    I have made this twice now. I liked it the first time but it turned out better the second time. Changes (doubled the recipe both times): 1st time- peanut butter for almond butter Both times- 1 1/2 cups cocoa powder instead of all 2 cups chocolate chips An additional 2-4 tsp coconut oil with the chocolate-cinnamon mixture (to moisten) Used whipped cream to top it off and add extra sweetness but not too much extra carb.  -  15 Oct 2015  (Review from Allrecipes US | Canada)

    by
    3

    The bread looks delicious, however butter cannot be used when you're eating paleo.  -  20 Jun 2016  (Review from Allrecipes US | Canada)

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