Paleo Chocolate Chocolate Banana Bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350. Line a 8.5 x 4.5 inch loaf pan with parchment paper. Spray or grease the pan with coconut oil or avocado spray before the parchment and after to ensure easy removal.

Step 2

Mash 3 bananas in a large bowl with a fork. Add whisked eggs, maple syrup (make sure it's pure grade A), and organic vanilla extract, until we'll combined.

Step 3

Add in almond flour, cocoa powder, baking soda, and salt. Use a silicon spatula or wooden spoon to combine. Mix well.

Step 4

Fold in 1/2 of the chocolate chips

Step 5

Pour the batter into a prepared loaf pan. I like to clip the parchment paper to the sides with metal clips and then remove before the oven. It provides ease for getting the batter in the pan.

Step 6

Sprinkle the remaining chocolate chips on top and sea salt flakes

Step 7

Bake for 55-60 mins. Use a wooden skewer to check that the middle of the bread is cooked. Cool for 10 mins, and then remove and transfer to a wire rack to continue cooling.

Step 8

Eat and enjoy. If you can wait for it to cool. Makes approximately 12 servings,

Step 9

The bread can be keep in an air tight container for up to 3 days at room temperature and then should be refrigerated. The bread can be frozen whole for 3 months.