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Double Chocolate Banana Bread

Double Chocolate Banana Bread

This moist, crunchy, and healthy double chocolate banana bread tastes just as good as chocolate cake! The best part, it’s gluten-free, dairy-free, and Paleo-approved.

Scale

Ingredients

For the bread:

Toppings:

Instructions

  1. Preheat your oven to 175°C and line a rectangular baking dish.
  2. Put all wet ingredients (bananas, eggs, chocolate chips, coconut oil) in a high-speed food processor or blender and process until smooth.
  3. Add tigernut flour, cacao, baking powder and cinnamon and blend until smooth.
  4. Pour mix into a lined rectangular baking dish.
  5. Smooth the surface with a spatula and drizzle with cacao nibs, diced tigernuts and choc chips.
  6. Bake at 175°C for 30-35 minutes. If you prefer moist banana bread, keep an eye on the heat and don’t over-bake it.
  7. Let cool completely before you remove it from the baking dish.

Notes

Note: You can bake this in a rectangular baking dish to create one big loaf or use a silicon mould that creates 6 smaller, individual cakes like me.

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