This banana bread is seriously good. No grains, no sugar, no gluten - it's hard to believe. You'll need coconut flour and almond butter, but the rest of the ingredients are common pantry items.
The cinnamon chocolate swirl is fantastic. The bread is sweetened only by the bananas and a little honey in the swirl. I think you should give this bread a try if you are needing a little treat without the guilt!
Cinnamon Chocolate Swirl Banana Bread {Grain free, Sugar free}
adapted from The Paleo Kitchen by Juli Bauer and George Bryant
Coconut oil, to grease pan
For the bread:
4 medium bananas, or one pound peeled
4 large eggs
1/4 cup unsalted grass-fed butter, such as Kerrygold, melted
1/2 cup almond butter
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the swirl:
2 tablespoons unsalted grass-fed butter
2 tablespoons ground cinnamon (I used one tablespoon)
1/2 cup chocolate chips
1 tablespoon honey
Preheat the oven to 350 degrees F. Grease a 9x5" loaf pan and line with parchment paper.
Combine the bananas, eggs, butter, and almond butter in a food processor and process until smooth. Add the remaining bread ingredients and process until well mixed.
In a double boiler, melt the swirl ingredients until fully melted and smooth. Pour the bread batter into the prepared pan, then pour the chocolate swirl on top. Use a knife to swirl the chocolate into the bread batter.
Bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the middle. Allow to cool 15 minutes in the pan, then remove from the pan and allow to cool completely before cutting.
