Recipe testing is fun, and frustrating at times, but mostly fun! The more I do it, the more I learn about the different properties of ingredients and what will affect the taste and texture of a food. I had to do a couple rounds of banana bread to get this recipe right, which took forever because I kept having to wait for the bananas to get ripe. And if you know me, you know that’s no easy feat (patience is not my strongest virtue). It was worth the wait, though, because this banana bread is SO. GOOD. Well if you like chocolate and bananas it is, and, if you don’t, idk why you’re reading a chocolate chip banana bread recipe.
Is “healthy dessert” a real thing?
When I walk the aisles of the grocery store, I feel like I’m always noticing desserts that are being marketed as healthy. This is especially the case in Whole Foods it seems. Gluten-free so it’s healthy right? No refined sugar sooo…healthy? My answer to this question: yes and no.
Yes, eating desserts that are free of refined sugar, gluten and dairy are usually better than a traditional baked good in my opinion. One, it doesn’t leave you feeling as blaaahhh (can’t really think of how else to describe a sugar crash) as a regular brownie or slice of banana bread that’s filled with cane sugar and processed butter. And two, it doesn’t negatively impact your body as much as foods with gluten or dairy which cause excess inflammation in your body.
BUT. That being said, should you eat this entire banana bread in one sitting? Definitely not. Sugar isn’t non-existent in this recipe and eating more than 1 (ok or 2) serving(s) in a sitting will take it from a healthy indulgence to an unhealthy one. This is totally fine to do every once in a while. Unhealthy indulgences are a part of life. We ain’t perfect. I’m just saying that eating an excess amount of a “healthy” dessert doesn’t mean it’s still healthy.
This banana bread is the perfect thing to satisfy your sweet tooth. To up the game even more, try drizzling almond butter on your slice!
Paleo chocolate chip banana breadPrint This
- 3 ripe bananas
- 1/4 cup maple syrup
- 3 eggs
- 1 tbsp vanilla*
- 3 tbsp coconut oil, melted
- 1 cup Bob's Red Mill paleo baking flour**
- 2 tbsp coconut flour**
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 bar of chopped dark chocolate and 1/2 bar of cashew milk chocolate (I use Eating Evolved)***
Preheat the oven to 325 degrees. In a large bowl, mash the three bananas to get most of the lumps out. Mix in all the other wet ingredients: maple syrup, eggs, vanilla, and coconut oil. In a separate bowl, mix together the flour, cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients a little bit at a time, whisking the mixture as you go. Once that’s all mixed together, fold the chopped chocolate in with a spoon (the whisk gets precious chocolate stuck in it)! Pour into a bread pan and bake for 60 minutes. I would check it at the 45 min mark though. The top of mine was getting too brown, so I covered it with tinfoil at that point. Enjoy!
* Using high-quality vanilla really makes a difference in baking. This is something I splurge on a bit! ** I love this paleo baking flour. It has become a staple in my house! They sell it at all the Safeway's in SF, so I'm thinking you could find it at your local grocery store. If you don't have it but want to make this bread NOW, I recommend using 3/4 cup almond flour and 3/4 cup coconut flour! *** If you don't want to hand-chop chocolate (even though you should cause it creates varying sizes and shaved bits of chocolate that melt into the bread and makes it better), you could use 1/4 cup of dark dairy-free chocolate chips and 1/4 cup of cashew milk chocolate chips.