Summer has been crazy. It seems like all the sudden everything is moving really fast. The school year is over, and I can’t believe in less than two weeks the movers will be here and we’ll be shipping out of Philadelphia. I think it hasn’t totally set in that the whole California thing isn’t just a vacation. It’s happening. It’s such an adventure and I’m so excited about it.
Last weekend I woke up craving banana bread. It was such a staple for me growing up and although I have a double chocolate banana bread recipe on the blog, I wanted a more traditional and less chocolatey version (wait, who am I?). It happens from time to time.
Naturally I didn’t do a complete traditional banana bread because I can’t resist but to throw my own little twist on it. You know how I do (insert sassy emoji).
But this banana bread is so moist and dense and has those pockets of warm melty, chocolate chunks, and a bit of a coconut crunch. It’s really so amazing if you drizzle EXTRA almond butter on the slices. I won’t name names but someone ate the whole loaf, maybe only sharing a bite or two. Ok ok it was me. I ate probably 90-95% of the loaf. Ain’t no shame. It’s not like it was all at once or anything. It was a slow progression of a slice here, a slice there. You know, the normal unfolding of banana bread consumption.
Mash the bananas in a large bowl. Add the almond butter and agave (honey or maple syrup to make paleo). Sometimes natural almond butter is thick and not easily stir-able. Just microwave it for 30 seconds to loosen it up so everything can be mixed together properly.
In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.
Whisk the dry ingredients into the wet ingredients.
Then, fold the chocolate chunks into the batter, reserving some for the top. I really like these chocolate chunks because they are gluten free and paleo.
Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
Pour the batter into the lined pan, spreading it out evenly. Press the remaining chunks into the top.
Pop it in the oven and bake for 35 minutes or until the top is golden brown.
- 2 bananas
- 3 eggs
- 1/4 cup almond butter (How to Make Super Creamy Almond Butter)
- 3 tablespoons agave nectar
- 2 cups blanched almond flour (How to Make Almond Flour)
- 1/2 cup unsweetened coconut shreds (optional but fun)
- 3 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chunks (any type of chips work! I used minis once and it was AMAZING!)
- Preheat oven to 350F.
- Mash the bananas in a large bowl.
- Add the eggs, almond butter, and agave. If needed, microwave the almond butter for 15-30 seconds to loosen it up so everything can be mixed together properly.
- In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.
- Whisk the dry ingredients into the wet ingredients.
- Then, fold the chocolate chunks into the batter, reserving some for the top.
- Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
- Pour the batter into the lined pan, spreading it out evenly.
- Press the remaining chunks into the top.
- Pop it in the oven and bake for 30-35 or until the top is golden brown.
- Remove the banana bread from the oven and pull on the edges of the parchment paper to remove it from the pan.
- Place the banana bread (and parchment paper) on a cooling rack for at least 10 minutes before cutting into slices.
- sub in honey or maple syrup for agave to make paleo!
- Per serving: Calories 366; Fat 26.6g (Sat 8.8g); Protein 9.8g; Carb 31.6g (net carbs 25.7g); Fiber 5.9g; Sodium 197mg
- Serving Size: 10
This bread is bananas, y’all!! B-A-N-A-N-A-S!! (like, in a good way) Enjoy!! xo