Double Chocolate Paleo Banana Breads + the Annual AK Reader Survey
Normally I start each blog post with some sort of small story about life and what I’ve been up to recently. Today I simply want to enable you to get a formula for paleo banana breads because honestly, it’s just awesome.
I’ve been hoarding this recipe in my own drafts for weeks, waiting for an ideal moment to hit publish. Mondays always seem to be the very best because you’re all searching for new what to make, and who doesn’t like a good treat for all of those other week?
Before you jump straight to the recipe, I’ll hope you take the time to fill out my annual reader survey This past year was a great success and I discovered so much about what sort of recipes + posts that you were looking for. This year I’ve got a few different questions and I’m hoping you’ll spend 5 minutes to provide me just a little information and your ideas on all things AK. I be thankful more you know! You can find the study here
After you’ve finished filling out the survey , be sure to keep coming back because this paleo banana bread recipe is going to be patiently looking forward to you. I spent a week testing this recipe with various amounts of almond and coconut flour (one of my fav flour combos) before I created the version before you today. It’s my fresh favorite treat because it just so happens to be moist, lovely, flavorful and chocolatey. The best part is that there’s NO Glucose added (besides the chocolates chunks). The bananas add an ideal quantity of sweetness, so when matched with the melty private pools of chocolates it becomes a banana bread dream become a reality.
My favorite way to serve that is warm, once the chocolate continues to be melted. Tony actually prefers them cold out of the fridge, so it’s your decision how to appreciate them. I do recommend sprinkling them with ocean salt. Sounds odd, but it’s addicting.
COMPLETE THE AMBITIOUS KITCHEN ANNUAL READER SURVEY HERE
Body fat: 9.1g
Recipe type: Loaf of bread, Breakfast, Snack, Healthy Deal with, Paleo, Grain Free, Gluten Free
1/2 teaspoon cooking soda
1/2 teaspoon cooking powder
1/4 teaspoon salt
3 oz dark chocolate bar (a minimum of 80% cacao), coarsely chopped
Preheat oven to 350 levels F. Spray an 8×8 inches baking skillet with nonstick cooking food spray and reserve.
Combine bananas, eggs and vanilla to a blender and blend until steady.
In a big bowl, whisk jointly almond flour, coconut flour, cocoa natural powder, baking soda pop, baking powder and salt. Carefully fold in moist mixture and mix until well mixed. Next mix in chocolate chunks, reserving several tablespoons. Spread batter evenly into prepared skillet and sprinkle staying chocolate chunks at the top. Bake for 18-23 mins or until toothpick happens clean. Once carried out baking, transfer skillet to a wire rack to awesome for 20 a few minutes before slicing into 12 bars.
To make vegan: Instead eggs, replace with flax eggs. Also make sure to work with a vegan chocolate pub.
Feel absolve to replace 1/2 cup of chocolates chips instead of the dark chocolate bar. I often use the TAKE IT EASY brand.
I often use Trader Joe’s Cocoa natural powder, but Ghriradelli’s Unsweetened Cocoa powder is fine too. Another favorite is Dagoba’s organic cacao powder.
Formula by: Monique Volz / Pictures by: Sarah Fennel
If you value this recipe, have a look at my other paleo meals:
Greetings from Denmark
I just made these and I must say my expectations weren’t particularly high as I’ve made a lot of healthier treats involving coconut flour that simply don’t work, as well as the idea of high chocolate bars meshed with banana loaf of bread, without sweetener.
Here is more information about easy sausage stuffed zucchini boats look into the web site. But, they’re amazing!!! I used 1/2 c oat flour and 1/4 wholewheat a flour instead of the almond meal – pleased it worked as I don’t frequently have almond meal on hand and it’s really a cheaper choice and provides some quality high fibre whole grains.
This is the second recipes of yours I’ve made (I made the pumpkin pie) and I love these! (I adored the pie too!) I am trying to make more desserts with no extra” added sugar and they are perfect! They are excellent the next day, just like fudge! And I really like the flavor of banana!
Also, I love which you provide nutrition info for each recipe. I count number my macros” or try and hit a certain number of carbs, protein, and fats each day and your publishing of this assists so much!
Same with pumpkin, total substitute for banana.
I dislike bananas:)
This recipe will begin to turn into a favorite in our home!
So, I made these & even added 1.5 scoops of banana cream Protein Powder, (for added protein like a post workout snack)..it had been absolutely perfect in every way, soo yum!!