Paleo Recipe – Chocolate Banana Bread
I’ve been collecting overripe bananas in my freezer for a couple of weeks now, just waiting to make a new batch of Paleo Banana Bread. Using thawed frozen bananas is my favorite way to make moist, flavorful banana bread. We always have a bunch of bananas on the counter, and whenever one goes brown, I take off the peel, put it into a Ziploc bag and store it in the freezer. I carry on collecting up to four bananas this way, all the ones I need for the recipe in the same bag, which makes it easier when it comes time to thaw them all out. Some people just toss the unpeeled bananas into the freezer on their own, but I’ve just found it so messy to peel them afterwards, when they’ve thawed out, the banana skin is very rubbery and they’re letting out a slimy juice. Instead, I put the Ziploc bag on a plate (just in case) and let the bananas thaw out in the fridge overnight. Once thawed, I scoop each one out of the bag, leaving the slimy juice behind, as I need them for the recipe.
When I make banana bread, I’ve just been adapting the method used in Civilized Caveman Cooking Creations’s recipe, which is a great foundation also to incorporate additional ingredients for different tastes. This time, I also added 1/2 cup of cocoa powder for an indulgent treat that we’ve been enjoying for breakfast or dessert.
Chocolate Paleo Banana Bread – adapted from Civilized Caveman Cooking Creations’s Paleo Banana Bread recipe
- 4 thawed frozen bananas, mashed (3 for batter, 1 to fold in)
- 4 eggs
- 1/2 cup almond butter
- 4 tablespoons grass-fed butter or coconut oil, melted
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- Preheat oven to 350 F / 176 C
- Combine 3 bananas, eggs, almond butter and butter or coconut oil in a food processor and mix well until blended
- Add coconut flour, cocoa powder, cinnamon, baking soda, baking powder, vanilla and sea salt and mix well
- Fold in remaining banana chunks
- Grease a 9 x 5 loaf pan with butter
- Pour batter into pan and spread evenly throughout
- Place pan in preheated oven and bake until a toothpick inserted into center comes out clean. For a glass loaf pan, this is approximately 55-60 minutes. For a metal pan, approximately 35-45 minutes.
- Remove from oven and carefully flip your bread out onto a cooling rack
- Allow to cool for 10-15 minutes then slice and enjoy!
* UPDATE – Just wanted to add one more photo of when I made this banana bread without the cocoa powder, but folded in dark baking chocolate chunks at the end with the 1 mashed banana. Another great way to enjoy banana bread! Check out the original recipe for more variations that don’t involve chocolate – I know I’ll be making the pumpkin pecan one soon!