Sunday, December 18, 2016

Banana bread with chocolate chips

And our second banana-themed Christmas treat posting for the day comes courtesy of Danielle Walker over at Against All Grain again - this recipe is from her first cookbook, appropriately titled "Against All Grain - Delectable Paleo Recipes to Eat Well and Feel Great".


  • 2 tablespoons coconut oil, melted
  • 4 large eggs
  • 3 Tbsp honey
  • 1 tsp vanilla extract
  • 0.5 tsp apple cider vinegar
  • 0.5 cup coconut flour, sifted
  • 0.25 cup almond flour, sifted
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup canned coconut milk
  • 3 large ripe bananas
  • 0.25 cup chocolate chips (again, Krisda brand is made with stevia)
  1. Preheat your oven to 350F.
  2. Grease a loaf pan (8.5 x 4.5) and cut a piece of parchment paper to fit the bottom.  Don't forget to put the parchment paper into the pan!  
  3. Combine the coconut oil, eggs, honey, vanilla, and vinegar in a stand mixer and beat on high for 30 seconds.
  4. Combine the coconut flour, almond flour, baking soda, and sea salt in another bowl, and then gradually add it to the liquid in the stand mixer while the beater is mixing.  Continue to mix until well-combined.
  5. In yet another bowl, mash the coconut milk and bananas together until it's well-combined and sort of looks like baby food.
  6. Add this coconut-banana concoction to the rest of the batter while the beater is on medium.  Continue mixing until well-combined.
  7. Add in the chocolate chips and let it beat for a little longer until the chips are dispersed throughout the batter.
  8. Dump the whole thing into your loaf pan and bake for around 40 to 45 minutes until a toothpick inserted into the center comes out clean.
  9. Remove from the oven, let it cool in the pan for at least 15 minutes, and then put on a wire rack to cool completely.
  10. Enjoy!

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