Thursday, February 28, 2013

Paleo Banana Chocolate Chip Bread

One of my favorite treats growing up was banana chocolate chip bread. My mom had a special way of making a 'healthy treat' then adding chocolate and making it something I actually wanted to consume. Brilliant. In my apartment we always have bananas, and sometimes they all get ripe at the same time. So when this happens, I pop them in the freezer and save them for a rainy banana bread day. Today is such a day. (except that it's snowing not raining)

I've been making a lot of cashew butter from scratch lately, mostly to see if I can do it and if it's worth it. I'm still working on the cost benefits analysis (expect a post on whether it's monetarily worth it some time soon) but for this recipe I used my own cashew butter which was pretty cool, and it turned out delicious.

4-5 medium very ripe bananas (I use frozen)
1 cup cashew butter
2 eggs
1 cup almond meal
1 Tbsp honey
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
½ tsp cinnamon
pinch of salt
1/2 cup dark chocolate cut into chunks (optional)

Preheat oven to 375F, find glass loaf pan (or nonstick) and line with parchment paper- I just fold it over the edges and let the mixture hold it down once poured in)
Place cashew butter and eggs in bowl and mix together. Next peal bananas and mash them into the mixture.
Add almond flour, honey, baking soda, baking powder, vanilla, cinnamon and salt and mix until well combined. Next hand mix the dark chocolate into your batter.
Pour mixture into glass loaf pan with parchment paper. Place in oven to bake for 25-30 minutes. Check to see if knife/toothpick will come out clean, mine needed some extra time.

The result is a delicious bread for breakfast or a treat through the day. I find it very filling because of the cashew butter in it. Also it would be easy to add different ingrediens such as nuts or seeds to make it even more filling. The original recipe called for only 3 bananas- since I use frozen I upped the number because 3 really wasn't making a 'banana-y' enough bread. If you want a less banana flavored bread go back down to 3.

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