I have been baking with chocolate all week and this morning decided to make this banana bread. I wasn’t sure how it was going to turn out but I have to say … Amazing! You really need to try this recipe! I’d better get down stairs to hide some before it is all gone.
Melt the chocolate, butter, and 1 teaspoon coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and stir in cinnamon.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
Sift coconut flour, baking soda, and salt together in a bowl. Place mashed bananas in a large bowl; fold flour mixture into bananas with a rubber spatula.
Beat almond butter and eggs together in a bowl until creamy; add to banana mixture and mix well.
Pour 1/2 banana mixture into prepared loaf pan; top with 2 tablespoons chocolate mixture. Use a fork to spread and swirl the chocolate mixture through the banana batter. Repeat with remaining banana batter and chocolate mixture.
Bake in the preheated oven until top is golden brown and loaf is cooked through, 50 minutes.
Per Serving: 294 calories; protein 6.8g; carbohydrates 25.5g; fat 21.2g; cholesterol 96.8mg; sodium 293.3mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.