SINGLE-SERVE PALEO CHOCOLATE BANANA BREAD
Freshly baked paleo banana bread has to be one of my all-time favorite things in the WORLD. The smell alone is enough to make me swoon. If I could bake banana bread every single day just to make my house smell like it I 100% would (or maybe I need to find a banana bread scented candle?).
I still stick to SCD 90% of the time, but allow myself some cacao every once in awhile because over a year without any form of chocolate made my heart really really sad. And one thing I’ve learned from having to deal with ulcerative colitis, is sometimes allowing yourself little joys like chocolate is so, so worth it (of course, if you’re just starting on SCD for IBD, I would suggest doing it strictly, but it’s just my personal choice to be lenient on this one thing).
This single-serve paleo chocolate banana bread is the perfect way to enjoy my classic favorite with a chocolatey twist.
And although I’ve added cacao back into my diet, I’m hyperaware of the quality of chocolate I am consuming. For example, I always make sure to use 100% raw cacao powder in recipes like this chocolate banana bread, rather than cocoa powder.
Why? Because cOcoa powder is highly processed at high-heat, opposed to cAcao powder which is much closer to the natural state of the original plant. This makes it lose some of the amazing nutritional value that raw cacao powder provides.
So what ARE the benefits of cacao?
Can support heart health
Can reduce inflammation
Is a great source of iron
Is SUPER high in antioxidants
Can boost your mood
Single-Serve Paleo Chocolate Banana Bread (paleo + gluten free + dairy free)
These mini banana breads are the perfect recipe when you want to satisfy your banana bread craving!
1/2 cup almond flour
2 Tbsp coconut flour
1 1/2 Tbsp cacao powder
1/4 tsp baking soda
2 medium ripe bananas
1 Tbsp coconut oil
2 tsp pure vanilla extract
2 Tbsp almond butter (can sub for other nut/seed butter)
a few chunks of dark chocolate (I like using the midnight 100% dark chocolate from Eating Evolved)
Preheat your oven to 350 degrees Fahrenheit and prepare two 3.5 inch ramekins by coating the inside with coconut oil.
Mix the almond flour, coconut flour, cacao powder and baking soda in a small bowl.
In a separate bowl, combine your eggs, mashed bananas, melted coconut oil, vanilla extract and nut butter.
Combine your wet and dry ingredients and mix well.
Pour even amounts of batter in to each ramekin. Sprinkle chocolate chunks on top.
Bake for 20-23 minutes.
Let cool and enjoy!