Imagine sinking your teeth into a decadent slice of chocolate banana bread that's not only irresistibly moist and rich but also completely paleo-friendly! This Double Chocolate Chip Banana Bread is the ultimate game-changer for health-conscious chocolate lovers. Packed with the natural sweetness of ripe bananas, the deep intensity of cocoa, and studded with dark chocolate chips, this recipe transforms a classic comfort food into a nutritious treat that will have you coming back for more. Whether you're following a paleo lifestyle or simply craving a healthier dessert, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 3 eggs
- 1/4 cup almond butter
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they become a smooth, creamy consistency.
- Add the eggs to the mashed bananas and whisk together until well combined and slightly frothy.
- Incorporate the almond butter into the banana and egg mixture, stirring until the ingredients are completely blended and smooth.
- In a separate bowl, sift together the cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in most of the dark chocolate chips, reserving a small handful for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Sprinkle the remaining chocolate chips on top of the batter for additional chocolate flavor and visual appeal.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes.
- Using the parchment paper overhang, carefully lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice the bread and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose overripe bananas for maximum natural sweetness and moisture
- Use room temperature eggs for better ingredient integration
- Don't overmix the batter to keep the bread tender and light
- Check doneness with the toothpick test - a few moist crumbs are perfect
- Let the bread cool completely to help it set and slice cleanly
- For extra richness, use high-quality almond butter
- Store in an airtight container to maintain freshness
- Can be frozen for up to 3 months if wrapped tightly
- Experiment with adding nuts like chopped walnuts for extra texture
- Enjoy slightly warmed with a dollop of almond butter for an extra treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 7g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 65mg
