If chocolate is your thing, you will love this recipe!
I am obsessed with banana bread and often bake it at home as I find it to be a well balanced breakfast food and a healthy snack to have on hand.
I also always happen to have a pile of overly ripe bananas sitting on my kitchen counter attracting all the fruit flies, so I try to put them to good use. They make a great natural sweetener in baking an also add a yummy flavor and lots of fiber to any recipe.
I chose to use coconut flour for this recipe as I wanted to keep it gluten-free, but you can sub it for oat or millet flour, or anything else you have on hand. I also used tossed in the leftover almond meal from the almond milk I make each morning, which adds some extra nutrients and fiber to this sweet treat.
I love to experiment with my recipes by adding superfoods I think will blend in well. I typically don’t use cacao in banana bread but this time, I decided to give it a try. It’s seriously amazing!
Raw cacao is rich in magnesium and iron as well as a great source of antioxidants. You can get the unprocessed cacao powder at any health foods store, but I buy mine online as it’s usually less expensive.
I love pecans, but you can toss in any nuts and seeds you want as part of this recipe. Let’s go in the kitchen and start baking now, shall we?
Please be sure to leave me a comment below to let me know how you liked this recipe. I always welcome any feedback and suggestions.
- 1½ cup coconut flour (or oat flour)
- ¼ cup almond meal
- ½ cup raw cacao
- 2-3 ripe bananas
- 4 pitted dates (for added sweetness, optional)
- ¼ cup coconut oil
- 1 Tbsp ground flax seeds
- ¼ cup raw pecan halves
- ¼ tsp cinnamon
- ¼ tsp baking powder
- pinch of sea salt
- Preheat the oven to 350F
- In a bowl mix in coconut flour, almond meal, cacao, flax, baking powder, salt and cinnamon
- Toss bananas, dates, coconut oil in a blender or food processor and blend until smooth
- Mix the liquid with the dry ingredients and stir well
- Add in pecan halves
- Transfer the mixture into a 9" loaf pan and bake for 20-25 min