Chocolate Coffee Banana Bread
This is the best chocolate coffee banana bread recipe. Easy to make this bread is so rich and fudgy and it's also gluten free and paleo too.
Servings: 8 servings
Calories: 509kcal
Equipment
- Loaf pan
Ingredients
- 2 ripe bananas
- 3/4 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup brewed coffee
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup cocoa powder (or cacao powder)
- 3 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the optional chocolate chips, to your standing mixer and blend until you have a smooth batter.
- Line a bread pan with parchment paper and transfer the batter to the lined bread pan, and spread evenly with a knife or spoon. Then sprinkle the chocolate chips over the top of the bread.
- Place the pan in the oven and bake for 55-60 minutes or until a toothpick inserted into the loaf comes out clean.
- Remove from the oven and let it cool. Then cut it into pieces and enjoy.
Notes
- Let the bread cool completely before cutting it into pieces.
- Store this bread in the fridge for up to 1 week.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 509kcal | Carbohydrates: 54g | Protein: 11g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 320mg | Potassium: 304mg | Fiber: 7g | Sugar: 27g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 3mg