I hear chocolate and instantly am interested. This is a fantastically easy recipe for a banana bread that will be hard to stop at just one piece. But you won’t have to! There is no sugar used in this recipe- the bananas are sweet and the touch of almond butter gives it a richness you will really enjoy.
Cooking without grains is different and something to get used to. I enjoy creating these recipes knowing that I can feel good about what is going into my body and incorporating different food groups. There is definitely protein packed in this banana bread with the eggs, almonds, and pecans.
When deciding on which products to use in baking, I check labels all the time. Even favorite products alter their ingredients and try new recipes. What I look for first is how many ingredients. If there is a laundry list of ingredients in a product, it goes right back on the shelf. What’s in your almond butter? It should be no surprise that almonds should be your first ingredient… and your only. When I make almond butter at home, that is the only ingredient. When buying almond butter, you should go with the best available, meaning the fewest ingredients. Be aware there may be oils, salt or sugar added to your almond butter. You have to decide which is best for you. I could eat almond butter like it was frosting… no sugar needed.
Pure ingredients make the best baking. Comment below on your favorite products. I love trying your recommendations!
I whipped this banana bread up while making supper. I had the oven on for some chicken and decided it was a good time to get this bread in there too. This made an amazingly satisfying breakfast the next morning. I prefer to have my breads and cakes the day after. I find that most grain free recipes are better after they have had time to really meld together and cool completely. You can always heat it up in your skillet or in the microwave for 15 seconds.
Chocolate Banana Bread
Makes 1 loaf
Prep time: 10 minutes
Bake time: 35 minutes
Cooling time: 60 minutes
4 small ripe bananas peeled
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
2 Tbsp almond butter
1/2 cup 100% powdered baking cocoa
1 cup blanched almond flour
1/4 cup pecan halves
Preheat oven to 350°
In a mixing bowl, preferably with a flat bottom, use a potato masher to mash peeled bananas and eggs. I like to do the eggs at the same time to fully break them up and blend these together.
Remove your potato masher from the bowl and add all other ingredients except for the pecan halves. Stir with your spatula until mixed.
Line your bread pan with parchment and scrape your mixture into the bread pan. You may need to jiggle the pan until the batter reaches the edges.
Arrange your pecan halves on top of your bread.
Bake for 35 minutes.
When your bread is finished baking, it should have risen and have a firm top, not mushy.
Cool in pan on a cooling rack for 15 minutes.
Take out of your bread pan and let finish cooling completely for 60 minutes.
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