Chocolate Banana Bread (Paleo, Gluten Free) (Edit recipe)

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This healthy chocolate banana bread is extremely moist and tender and has a rich chocolate flavor. It's made with cassava flour and lightly sweetened with maple syrup; making this loaf gluten free, nut free and paleo friendly.

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

12

Serves: 10

Ingredients

1.5 cups Banana, mashed (360g)
3 whole Eggs
0.5 cup Yogurt, Plain, (I used coconut yogurt)
2 Tbsp Maple Syrup, Pure
2 tsp Vanilla Extract
0.666 cup Cassava Flour, (90g)
0.333 cup Tapioca Starch, (40g)
0.333 cup Cocoa Powder, (33g)
1 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Baking Soda
0.5 tsp Salt
1 tsp Instant Coffee, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a large mixing bowl, combine the wet bread ingredients. This includes the mashed banana, eggs, yogurt, maple syrup and vanilla.
Whisk in the dry ingredients. This includes the cassava flour, tapioca starch, cocoa powder, baking powder, baking soda, salt and instant coffee.
Pour the batter into your lined loaf pan.
Place the loaf in the oven and bake at 350 degrees for 45-50 minutes or until the loaf is cooked through.
After baking, remove the bread from the oven and let it cool in the loaf pan for 5-10 minutes. Then transfer it to a wire cooling rack.
Cool to room temperature before slicing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	117
Fat:	0 g
Carbohydrates:	26 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	223 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.