Swirls of chocolate run through this light and moist coconut flour banana bread! A healthier twist on a decadent recipe!
Bananas are definitely my favorite fruit; I eat at least one every day.
I heard on the news last week that bananas may go extinct in the coming years….and I’ve gotta tell you, that had better never happen! I’ll do anything…plant banana trees (herbs?) in my backyard, whatever it takes, to keep bananas in my life!!
I’m pretty picky about how I like to eat my bananas…how about you? If I’m going to eat one plain, or sliced on my oatmeal or chopped into my yogurt, I like them to be *just* ripe, or a little bit green still…too overripe, and the only thing they’ll be good for, in my humble opinion, is sliced and frozen for smoothies, or used in baking something delicious! So when last week’s hand of bananas went completely brown way faster than normal, I knew what I had to do. Bake banana bread!
But not just any banana bread. Paleo Marbled Banana Bread. Chocolate and banana, a flavor-match made in heaven, swirled together, and baked to perfection. Decadent flavors, but healthier ingredients make this melt-in-your-mouth bread a smart choice!
I had never attempted marbled banana bread before last week, I hate to admit, because I thought it looked like a lot of work, especially to make all those pretty swirls….but I was so surprised when, at least the way I made it, the bread came together so easily! I know that some people are reluctant to try paleo foods, maybe because of the name, but honestly it only means that you’re eating real, unprocessed foods and ingredients. Paleo recipes are an easy go-to if you’ve got gluten and dairy allergies or sensitivities, because they’re always going to be free of those ingredients. Today’s recipe is also free of nuts and soy as well, but don’t let all those “free froms” scare you away…it’s oh so flavorful and delish!! Even more so, I personally think, than traditional banana bread!
My go-to favorite grain-free flour is coconut flour (which you can find at most major grocery stores or here on Amazon), which I used in todays banana bread. A little bit of it goes a long way (only ½ cup of flour in this entire loaf!), it makes baked goods so light and moist, plus it’s packed with much more protein and fiber than traditional wheat flour is. It’s a delicious and versatile pantry staple that really everyone should keep on hand, whether they follow a paleo eating plan or not! Dare I say that you may even end up liking it better than wheat? It’s possible! 😉
I’m so glad that all those bananas went brown so quickly last week, because it inspired me to create this Paleo Marbled Banana Bread. If they hadn’t gone brown early, I honestly wouldn’t have this recipe to share with you today, so it must’ve been meant to be!
- ½ cup Coconut Flour
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Cloves
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 4 Large Eggs
- 1 cup Mashed Banana (about 2 large) (overripe is best)
- ⅓ cup Maple Syrup
- 3 Tablespoons Softened Coconut Oil
- 1 teaspoon Vanilla Extract
- 3 ounces Dark or Bittersweet Chocolate, chopped
- Preheat oven to 350 degrees F. Prepare an 8.5x4.5-inch loaf pan by spraying with nonstick spray and lining with wax paper. Set aside.
- In a microwave safe bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Powder, Baking Soda, and Salt. Set aside.
- In another large bowl, whisk Eggs. Add mashed Bananas, Maple Syrup, Coconut Oil, and Vanilla, and whisk very well to combine. There may be some clumps from the banana or coconut oil, and that is ok.
- Pour the dry ingredients into the bowl of wet ingredients, and whisk very well until combined.
- Using the now-emptied microwave safe bowl (the same one that had held the dry ingredients), microwave chopped Chocolate until melted, stirring every 30 seconds.
- Pour half of the banana bread batter into the bowl of melted chocolate, and stir well until combined.
- Alternate pouring the regular batter and the chocolate batter in layers into the prepared baking loaf pan. Slightly swirl a knife through the top of the batter.
- Bake uncovered for 40-42 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool in the pan for about 15 minutes. Remove bread from pan, and carefully peel away the wax paper. Allow loaf to cool completely on a wire rack, about 1 hour, before slicing.
- Store bread in the refrigerator in a tightly sealed container for up to 1 week, or in the freezer in a freezer ziplock bag for up to 4 months.
- Makes 1 loaf.
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