This banana bread was glorious. Barely sweetened, super moist, banana-y and chocolatey in all the right ways. Also, raw cacao is amazing. I don’t know if all the health rumors are true but I always feel super energized after I throw a little in my smoothies. I’ve read some grab bag articles about dairy inhibiting the benefits of raw cacao and woohoo this banana bread is dairy free. And gluten free. And gets most it’s sweetness from the bananas itself (and just a few tablespoons of honey… you could do less if you wanted).
When I eat banana bread like this I wonder why I ever made it with tons of butter and sugar because this still tastes amazing. You could use chocolate chips instead of cacao nibs or add in some chopped walnuts. You could definitely use regular cocoa powder if that’s what you have on hand… either way this lightened up chocolate banana bread is a win.
- 1 and 1/3 cups almond flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.5 cup raw cacao powder
- 4 tablespoons honey
- 1.5 cups ripe banana from roughly 3 bananas*
- 4 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg, at room temp
- 1/3 cup cacao nibs
*Dice banana up small and place in measuring cup to measure
- Preheat oven to 350 degrees F. In a large bowl whisk together flour, cacao, baking soda and salt.
- Mash bananas. In a medium bowl, whisk together honey, banana, oil, egg and vanilla.
- Very lightly stir in wet ingredients to dry ingredients. Add most of the cacao nibs and stir until just combined.
- Pour batter into a greased loaf tin. Garnish with remaining cacao nibs. Bake for 50 minutes. Let cool before removing.
Inspired by LivingHealthyWithChocolate