Ok, ok, ok, ok, ok… so I made the banana bread for a couple of friends who stopped by the house, and we might have sat there and eaten every single last loaf. I mean, there were only 6 and 3 of us… 🙂 They were SO good, and I loved the chocolate cinnamon swirl so much that I decided to make some pumpkin bread for my co-writers on Monday and swirl it on in as well! Both were a hit, I must say! I found the original banana bread recipe on A Girl Worth Saving, and the pumpkin bread on Wellness Mama, so check them out!
For the banana bread:
- 4 medium bananas (about 1 pound/455 grams)
- 4 eggs
- ¼ cup coconut oil
- ½ cup (125 grams) almond butter
- ½ cup (60 grams) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
FOR THE SWIRL:
- 2 tablespoons coconut oil
- 2 tablespoons ground cinnamon
- ½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips
- 1 tablespoon organic honey
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
- Combine the bananas, eggs, oil, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
- In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
- Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
- Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
Ingredients
- 5 Eggs
- 1 cup of pumpkin puree (pumpkin only… check the ingredients)
- ¼ cup coconut oil or butter (softened)
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla
- 1-2 Tablespoons of pumpkin pie spice or cinnamon – I used 1 TBS of both
- ¼ cup honey or a few drops of stevia extract
Instructions
- Preheat oven to 350 degrees
- Put all ingredients in medium sized bowl
- Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
- Put into greased muffin tins or an 8×8 baking dish (a regular loaf pan doesn’t work well)- For muffins, I use a ¼ cup measure to make pretty even sized. Batter will be somewhat thick.
- Pour the chocolate swirl directly on top and use a knife to swirl!
- Bake for 13-18 minutes (muffins) or 20-25 minutes (bread) until lightly browned and set in middle.
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Yeah that picture made me drool a lil, gotta try this.