Ingredients
- 3 very overripe small bananas or 2 larger ones, mashed
- 3 large eggs room temp
- 1/4 cup raw honey
- 1/4 cup full fat coconut milk room temp, blend first if separated
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour sifted
- 2 tbsp arrowroot starch or tapioca flour
- 6 Tbsp raw cacao powder sifted
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips or paleo chocolate chunks* divided
Instructions
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Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper (I used this 8.5 X 4.5” loaf pan) but an 8 x 4" would be fine.
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Gently whisk together all dry ingredients (except chocolate chips) in a mixing bowl - make sure to sift the coconut flour and cacao powder prior to mixing, since they can be lumpy.
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In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey and vanilla. Wet ingredients should be as close to room temp as possible before starting.
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Gently stir the dry ingredients into the wet using a spatula or wooden spoon - batter should not be vigorously mixed or blended since this interferes with the bread rising. Batter should be relatively thick and lumpy once combined.
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Stir in about 1/3 cup of chocolate chips, then transfer the batter to the prepared loaf pan, spreading evenly. Sprinkle the remaining chocolate chips over the top.
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Bake in the preheated oven 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean of batter (melted chocolate is okay) allow the loaf to cool for 15 minutes in the pan, then carefully transfer it to a wire rack, holding two sides of the parchment paper to help you. Allow bread to cool completely to room temp before slicing. Store leftovers covered in the refrigerator. Enjoy!
Recipe Notes
*Make your own homemade paleo chocolate chunks with this recipe.