Chocolate Chip Banana Nut Bread {Paleo, Gluten Free and Grain Free}

One of my most favorite treats!

One of my favorite treats to make around this time of the year has to be one of my quick bread recipes.

Quick breads are so easy to make, require no rising time and usually, in most cases, can be mixed by hand.  How easy is that?

And the reward, oh the reward my friend is this slightly gooey and this deliciously moist banana bread — like you’ve never had before!

A Look Into the Archives

Wow, when I went back to my archives, I was quite surprised with all of the quick bread recipes that I have posted. Here are just a few:

• Cozy Banan Bread Recipe
• Organic Chocolate Zucchini Bread {Paleo, Gluten Free & Grain Free}
• Organic Banana Nut Recipe {Gluten Free, Grain Free & Paleo}
• Organic Gluten Free & Grain Free, Paleo Sandwich Bread
• Incredibly Moist Pumpkin Bread {Gluten Free, Grain Free & Paleo}

Quite a few, don’t you think?  And they are super nutritious and good for you…doesn’t get much better than that.

Chocolate Chip Banana Nut Bread

So today I thought I would add one more to the collections.  I recently posted my Chocolate Zucchini Bread and we started quite the conversation in the comment section.

With a little encouragement from some of our readers, I was inspired to create a version of this recipe using bananas instead of zucchini.  Oh my…can I just tell you how wonderful this bread is?

How about sinking your teeth into a yummy piece of this bread? Mmmmm….so good and super delicious!

Chocolate Chip Banana Nut Bread {Paleo, Gluten-Free and Grain-Free}

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★★★★★ 5 from 4 reviews

• Author: Halle Cottis
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 16-20 slices 1x
• Category: dessert
• Method: baking
• Cuisine: american

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Description

This slightly gooey and deliciously moist Chocolate Chip Banana Nut Bread is none like you’ve never had before!

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Ingredients

• 1 1/2 cup almond butter
• 1 1/2 cup smashed bananas (the browner the banana the sweeter it is)
• 3 large eggs
• 3 tbsp grade b maple syrup, or raw honey
• 1 tbsp vanilla extract
• 1 1/2 tsp apple cider vinegar
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup chocolate chips (I use Enjoy Life Mini Chocolate Chips)

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Instructions

1. Preheat oven to 350ºF.
2. In a large mixing bowl add almond butter, bananas, eggs, maple syrup, vanilla and salt. Mix with a wooden spoon or a hand held mixer until well combined.
3. Add baking soda and place the vinegar over top of baking soda. It will fizz up. Fold this into the batter. The batter will become lighter in texture.
4. Fold in chocolate chips.
5. Grease a regular size loaf pan (see link below) and pour the batter into it.
6. Top with a small handful of mini chocolate chips and bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool and serve. Store in refrigerator.

Notes

Equipment Needed:
Loaf Pan
Hand Mixer
Medium Mixer Bowl
Measuring Spoons and Cups

Nutrition

• Serving Size: 16-20 pieces

Have You Seen My New Cookbook?

Like this recipe?  Well then you will LOVE my new cookbook: Gluten Free and Grain Free Breads, Batters and Doughs!

This is so much more than “just a cookbook”!  In this book, I teach you how to bake with almond flour, nut butters, coconut flour, tapioca flour, arrowroot flour and even toasted quinoa flour!

By the time you finish with this cookbook, you will be an expert in gluten free and grain free baking, I promise!

There are tons of gluten free, grain free and Paleo recipes throughout this book! Don’t miss out on this amazing book!