Imagine sinking your teeth into a decadent, rich chocolate bread that's not only mind-blowingly delicious but also completely paleo-friendly and secretly nutritious! This Paleo Brownie Banana Bread is the ultimate game-changer for health-conscious dessert lovers and chocolate enthusiasts. Combining the lusciousness of ripe bananas with deep, intense cocoa flavor, this recipe transforms your typical banana bread into an irresistible treat that will have everyone begging for seconds – without any processed ingredients or refined sugars!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup almond butter
- 3 eggs
- 1/4 cup honey
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup almond flour (for crumb topping)
- 1 tbsp coconut oil (for crumb topping)
- 1 tbsp coconut sugar (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it with coconut oil to prevent sticking.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. Ensure there are no large lumps remaining.
- Add the 1/2 cup almond butter, 3 eggs, and 1/4 cup honey to the mashed bananas. Whisk the mixture together until all the ingredients are well combined and smooth.
- In a separate bowl, combine the 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Stir until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- To prepare the crumb topping, in a small bowl, combine 1/4 cup almond flour, 1 tbsp coconut oil (melted), and 1 tbsp coconut sugar. Mix until crumbly and well combined.
- Sprinkle the crumb topping evenly over the brownie banana bread batter in the loaf pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the Paleo Brownie Banana Bread once it has cooled, and enjoy it as a delicious snack or breakfast option!
Tips
- Choose ultra-ripe bananas for maximum natural sweetness and moisture
- Use room temperature eggs to ensure smoother batter integration
- Don't overmix the batter – this can lead to tough, dense bread
- Check doneness with the toothpick test, but remove slightly before it comes out completely clean
- Allow the bread to cool completely before slicing to maintain structural integrity
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness
- For extra indulgence, serve slightly warmed with a dollop of almond butter or coconut cream
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 7g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 55mg
