For the last couple of weeks I’ve been craving blueberry muffins. So after eating plenty of blueberry muffins, scones, bars and pretty much everything else I could make with blueberries, I think I’ve moved on to a new love of banana bread (but let’s be honest, I’m still obsessed with blueberry muffins lol). I was looking for a healthy banana bread recipe and I found one that was gluten free, dairy free and paleo. So in other words, I can eat it as much as I want and not feel guilty (I may or may not have ate the whole banana bread in a day). I wanted a recipe that was light and airy but also moist, and this one checked all the boxes. I used Victoria’s recipe from Inthefrow and made a few tweaks, as well as converted it into standard measurements. One of the things I added was Hu Kitchen hazelnut chocolate. After searching for a paleo chocolate bar, I finally found one I love, and it’s sold at most Whole Foods. I love the vanilla cashew flavor as well as the hazelnut bar (It tastes like a Ferrero Rocher truffle)! If you can’t get your hands on this delicious chocolate, then feel free to sub a different chocolate such as Loving Earth, Enjoy Life or omit it all together!
A Paleo banana bread that's moist, airy and the perfect addition to your breakfast.
- 2 1/2 large bananas
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tbsp lemon zest
- 1 1/2 tsp vanilla extract
- 1 1/2 cup almond flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 4 eggs
- 1/4 cup chopped walnuts (optional)
- 1/4 cup Hu kitchen hazelnut chocolate (optional)
Preheat the oven to 350 and line a medium loaf tin with parchment paper.
In a large bowl mash the bananas with a fork until smooth. Add in honey, coconut oil, lemon zest, vanilla extract, nutmeg, cinnamon and baking powder.
Mix everything together and then add in the eggs. Stir until smooth and well combined.
Mix in the almond flour and add in the chopped walnuts and chocolate. Pour the mixture into a lined loaf tin, cover with aluminum foil and bake for 60 minutes.
Let cool for 20 minutes in the tin before removing or slicing the loaf.
I hope y’all love this recipe as much as I do and I’d love to see your recreations on Instagram!