Who doesn’t love a portable quick bread that you can pack? My kiddos like a slice in their lunches, and I can feel good about the great ingredients in this recipe knowing it is good for them, and me, and sweet at the same time.  It’s mostly those bananas with a touch of good quality honey baby! Quick breads are supposed to be soft, but not mushy, and I totally consider them a comfort food. How many of you had Mom’s or Grandma’s that made quick bread when you were young? My favorite, and it’s a classic, is banana bread.

 

Here is a healthy spin on Banana Quick Bread. It is chocolatey too with the addition of magnesium rich raw cacao! It also contains nice amounts of potassium, protein, and uses unprocessed, real food ingredients.

Chocolate Banana Quick Bread (Grain Free)

Preheat your oven to 350º degrees. Line a 8 inch loaf pan with parchment paper. This keeps the loaf from sticking and helps it lift right out of the pan, so leave some edges sticking out to grab on to.

 

Ingredients:

2 Cups of Superfine Almond Flour

2 Tablespoons of Coconut Flour

1/2 Cup Raw Cacao

1 Teaspoon of Baking Soda

1 Teaspoon of Baking Powder

1 Teaspoon of Cinnamon

1/2 Teaspoon of Allspice

1/2 Teaspoon of Sea Salt

Whisk together the dry ingredients in a bowl and set aside.

4 Ripe Bananas with black spots

4 Eggs (I used soy free eggs due to a sensitivity)

1/4 Cup Honey, I used raw honey

1/4 Cup Coconut Oil, melted

1 Teaspoon of Vanilla Extract

In a food processor, add all the wet ingredients and blend until completely smooth. Alternately, using a hand mixer, do the same. It will just take longer to incorporate, making sure the bananas are completely smooth.

Add in the Dry Ingredients, and continue to mix until completely blended. Pour into your prepared loaf pan. Bake in the preheated 350º oven for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean with just a few crumbs attached. Cool in the loaf pan five minutes on the counter before removing the loaf to cool completely before slicing.

 

This bread keeps for three days at room temperature. For longer storage, refrigerate the loaf well wrapped.