Updated: Sep 1, 2020
While everyone else was hoarding toilet paper, I was hoarding bananas. And chocolate. Lots and lots of chocolate. They may have their bathroom necessities sorted for the next 3 years, but I’m the one who’s coming out of this with a loaf of fudgey, Double Chocolate Chunk Banana Bread. Who’s the real winner here. (And yes, I’m well aware there’s a crude, brown, potty joke in here somewhere, but we’re talking about food so I’ll go without.)
If you’re like me and may or may not have bought one too many bunches of bananas during your last grocery run, never fear! Just grab a few more ingredients from your pantry and in about 10 minutes, your oven is going to make your house smell like Willy Wonka’s Chocolate Factory.
This banana bread is made gluten free and grain free from the coconut flour. A slice of this bread for breakfast or a snack will also keep you satisfied from the healthy fats and fiber in coconut. It’ll also energize you naturally with the unrefined sugars found in bananas and date syrup. The dark chocolate chunks sprinkled throughout, not only not only add a sweet crunch, but are also a great source of antioxidants. So add an extra handful of chocolate in there. It’s good for you!
I used black sesame tahini in place of refined oils. Black sesame gives the bread and extra dark color and nuttiness, as well as a boost of calcium. If you don’t have it on hand though, and nut or seed butter works well here. Cashew butter is a neutral option. If you’re a peanut butter chocolate fan though, by all means, go ahead and make this into a giant peanut butter cup.
This recipe is also a great meal prep option. The ingredients come together easily and quickly. The only hard part is waiting at least half an hour for it to cool completely before cutting into it. Ludicrous, I know. If you want to rip into it whole immediately out of the oven, I’m not going to judge. These are hard times people. Sometimes you just need chocolate NOW. It’s also freezer friendly. Just slice it and freeze it. Toss a slice in the toaster whenever you need a sweet treat in the morning.
Be a smart shopper. Drop the toilet paper so you can fit another bunch of bananas and bag of chocolate in your cart. You’ll be glad you did….okay maybe grab the toilet paper too. Coconut has a lot of fiber in it. Sorry, I couldn’t resist.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10-12 Slices
190 g - Bananas - Peeled
6 - Large Eggs
48 g - Black Sesame Tahini - Sub nut butter of choice
40 g - Date Syrup - Sub liquid sweetener of choice
75 g - Coconut Flour
45 g - Dark Chocolate Chunks - Sub chocolate chips
20 g - Cocoa Powder
½ tsp Vanilla Extract
1 tbsp - Apple Cider Vinegar
½ tsp - Kosher Salt
1 tsp - Baking Powder
½ tsp Baking Soda
Preheat oven to 375F.
To a blender, add bananas, eggs, black sesame tahini, date syrup, vanilla, and apple cider vinegar. Blend until smooth.
To a large bowl, add coconut flour, cocoa powder, salt, baking powder, and baking soda. Mix until combined and there are no lumps.
Add wet ingredients to dry in batches. Mix until well combined.
Roughly chop chocolate chunks. Stir into the batter, reserving about a quarter for topping if desired.
Pour batter into a greased or parchment-lined loaf pan. Sprinkle remaining chocolate on top and bake for 40-43 minutes or until toothpick comes out clean.
Remove loaf from the oven. Allow to cool in loaf pan for about 10 minutes before transferring to a wire rack and allowing to cool completely.
Slice and serve topped with fruit, yogurt, and/or nut butter.
Alternatively, slice and store in a freezer-safe container. Freeze for up to 3 months. To reheat, remove slice from the freezer and toast until warmed through.
Still got bananas to use up? Freeze them and make this Blueberry Smoothie Bowl!