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| Ridic good |
The idea for this banana bread stemmed from my deep love of all things Saturday morning breakfast treat. No better way to combat the chilly rain of Portland than with a good strong cup of black coffee and something chocolate baking in the oven. Diet changes/restrictions mean that the sweeter and grainier baked goods of yore are, well, of yore nowadays. THIS is what I call paleo baking: a moist cake, no refined sugar and not too sweet, protein based (eggs), studded with dark chocolate (or cacao nibs), perfumed with banana and vanilla. It is so good. And I am so sad that the entire thing has been eaten. Then again, there's always this weekend.
banana bread & chocolate
4 very ripe bananas mashed
4 eggs
1/4 cup melted unrefined coconut oil
1/2 cup tahini (sesame butter - seed not a nut so safe for most nut-allergic folks)
1/2 cup coconut flour
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 - 3/4 cup dark chocolate chips (Enjoy Life brand are the best). OR raw cacao nibs.
Preheat oven to 350 degrees. Grease loaf pan with coconut oil.
Combine mashed bananas, eggs, melted coconut oil, vanilla, and tahini. Mix well using a spoon or an electric beater.
In a separate bowl, mix coconut flour, baking soda, and baking powder.
Add flour combination to banana combo in 3 parts to insure it is well combined. Then stir in chocolate chips/cacao nibs.
Pour into greased loaf pan and bake for 45 minutes. Done when tester comes out clean.
Allow to cool in the pan for at least 20 minutes before putting on rack to continue cooling.
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