This banana bread appears in my kitchen about once a week. It slowly disappears, as we eat it for breakfast, snacks, dessert—really at any time of day—and is quickly replaced by a new loaf almost as soon as the old one is finished. There are not that many foods in my household that make it into such heavy rotation, but this (gluten-free, grain-free) chocolate banana bread is just that good. I often add powdered chaga, an adaptogenic mushroom that fights inflammation and supports overall well-being, but you can leave that out if you don’t have it at home. Eating a slice of this banana bread just as-is is delicious, but I really love to have a piece heated with a dollop of coconut yogurt, a drizzle of almond butter, and a sprinkling of cacao nibs. Yum!
Chocolate Chip Banana Bread (gluten free)
recipe adapted from Dani Nemeh
- 3 very ripe bananas, mashed
- 3 large eggs
- 1/2 cup cashew butter
- 3 Tbsp honey
- 1 Tbsp melted coconut oil, plus more for the pan
- 1 tsp vanilla extract
- 2 1/4 cups almond flour
- 1/4 cup cacao or cocoa powder
- 1 tsp cinnamon
- 4 tsp ground chaga (optional)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup chocolate chips
- Preheat the oven to 350°. Grease an 8 x 4″ loaf pan with coconut oil, set aside. In a large mixing bowl, combine bananas, eggs, cashew butter, honey, 1 tablespoon coconut oil, and vanilla extract. Stir to combine. In a medium bowl, combine all remaining ingredients but the chocolate chips and stir.
- Gradually add the dry ingredients to the wet ingredients, stir until just combined. Scrape into the loaf pan, top with chocolate chips, and bake until a tester poked into the center comes out clean, about 45 to 50 minutes. This keeps for about a week if you store it in the refrigerator; if you store it on the counter, enjoy within a few days.