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    Home | Recipes | All Desserts

    Black Bottom Banana Bread

    By Adriana Harlan | 80 Comments | Posted: Jun 19, 2013 (updated: Jul 27, 2020)

    Recipe Reviews
    4.9 from 14 reviews

    This is one of the BEST banana breads you will ever try! It is moist, soft, light, fluffy and has a rich banana and chocolate flavor. Best of all, this recipe is 100% gluten-free, grain-free and Paleo! For those of you that are lactose intolerant, this recipe is also dairy free.

    loaf of paleo black bottom banana bread on with three slices sitting sideways  on white plate

    Is this the perfect banana bread

    Maybe, if you like chocolate with your banana. To me, chocolate + banana = delicious and this recipe is extremely tasty.

    Here in Hawaii we have a type of banana called Apple Bananas. They are my favorite and they  taste sweeter and are smaller than the Cavendish variety. If you can find them at your local store, definitely give them a try!

    As with any other recipe, the ingredients you use will impact the flavor somewhat, so it is always best to select the highest quality and tastiest ingredients.

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    Black Bottom Banana Bread

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    4.9 from 14 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :25 mins
    Cook :50 mins
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    Ingredients

    • 1 ½ cups blanched almond flour
    • 1 ½ teaspoons baking soda
    • ½ teaspoon fine himalayan salt
    • ¼ cup raw cacao powder
    • 1 ½ cups ripe bananas, *
    • 4 tablespoons coconut oil, melted
    • 1 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 1 tablespoon raw honey
    • ¼ cup semisweet mini chocolate chips
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a medium bowl, mix together the almond flour, baking soda and salt.
    • Add the bananas, coconut oil, vanilla, egg and honey to a food processor and pulse to combine ingredients.
    • Mix together the wet and dry ingredients using a spoon to form a batter. Be careful not to over mix or the batter will become oily and dense.
    • Divide the batter in half. Add the cacao powder and chocolate chips to half and pour into the bottom of an 8½” x 4½”-inch medium loaf pan greased or lined with parchment paper.
    • Spoon remaining batter on top and bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 50 minutes.

    Notes

    * To measure 1½ cups of bananas, chop the banana into small pieces and fill the measuring cup.
    Apple bananas enhances the flavor of this bread, so make sure to use it if you can find it for sale at your local stores.

    Nutrition per serving

    Calories: 182.5kcalProtein: 4.4gFat: 14.3gSaturated Fat: 5.9gSugar: 6.6gFiber: 2.5gCarbohydrates: 12.5gNet Carbs: 10g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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