There’s really nothing I love more than food that tastes good and is pretty too. It’s not something that’s easily achievable, but in the summer months, the food is really pretty, full of colors, and delicious. I love it. Colorful bowls am I right??
However, usually when it comes to sweet things, you guys know how I do it, chocolate, chocolate and more chocolate. It’s pretty obvious though that, even lately I’ve been slowly changing my ways and incorporating more fruit based desserts into my life, I still need to have some chocolate. As you might expect however, I don’t really consider this banana bread a dessert, more like a sweet breakfast or brunch item, but I’ll let you guys decide what course you’d like to serve this with.
Banana bread is such a confusing item to be honest. Is it a bread? Is it a glorified cake? Is it breakfast? I think the humble appeal of banana bread is that it can be all three! A swipe of peanut butter makes it breakfast. Or you know ice cream and berries for a momentous dessert.
Banana bread might be the ONLY thing I turn my oven on in the summer for. And that is saying something.
I know there are a MILLION banana bread recipes out there, but I am hoping I can impart a bit of wisdom on you for this humble loaf. This bread is grain free, made of a base of coconut flour (I love using this brand). A lot of people do not love the texture of coconut flour but, I love it in baked goods. In particular, I love making quick breads with it, like this banana bread or my sweet potato bread. It gives it a soft texture, without all the gluten. Heck yes!
Then all the usual suspects for banana bread, including, well, mashed bananas and PLENTY of chocolate. You will also need a loaf pan (duh) and I love this one so much. But my secret little step that will impart MAJOR banana flavor is to MICROWAVE your banana. Yes you heard me right. Call me cray cray, but microwaving the mashed banana makes the banana flavor much more concentrated. If you were not sure before if there was banana in your banana bread, you’d be sure as heck now!
A thick slice of this chocolate chip banana bread makes for the best indulgent snack. I love topping it with almond butter or yogurt for a satisfying breakfast as well. You can substitute the cashew butter (I love this brand) for the peanut butter if you want. Feel free to substitute the chocolate for chopped walnuts, pecans, or even itty bitty peanut butter cups. I swear you haven’t lived until you have put peanut butter cups in your banana bread.
Yields 1 loaf
10 minPrep Time
40 minCook Time
50 minTotal Time
- 3 medium ripe bananas, mashed (about 1 1/4 cups mashed banana)
- 1 teaspoon vanilla extract
- 1/4 cup cashew butter
- 2 eggs, at room temperature (I have had luck with chia eggs too!)
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped dark chocolate
Preheat oven to 350 degrees F. Line a 8x4 inch loaf pan with parchment paper and spray with cooking spray.
In the microwave safe bowl, add the mashed bananas. Microwave for approximately 30 seconds, then stir. This step is optional but concentrates the banana flavor. Whisk together bananas, vanilla and cashew butter. You can use either a metal whisk or an electric mixer. Mix until well combined. Add in eggs (or chia eggs), one at a time and mix until combined. Add in coconut flour, baking soda, baking powder, cinnamon and salt. Mix again until just combined. Gently fold in chocolate chunks.
Pour batter into prepared pan and smooth top. The batter should be pretty thick because of the coconut flour. Bake for 30-40 minutes or until tester (I use a toothpick) inserted into center comes out clean. Remove from oven and allow to cool in pan for 20 minutes. Gently remove bread from pan by tipping it over and place back on wire rack to cool completely. Cut into slices and serve with nut butter, yogurt, or EAT it plain!