I know you guys really enjoyed my Chocolate zucchini muffins awhile back and I did too. This past weekend I was craving some banana bread but everything is better with chocolate or carob if you are following the AIP like me. So I thought I would incorporate some more “chocolate” into a recipe.
You can make this banana bread without the carob chips or the chocolate topping but if you love chocolate then you will want to include them! To make your own carob chips I use this recipe from Flame to Fork called Carob Chunks that you can find here.
I hope you guys will enjoy this recipe! Let me know if you try it!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
“Chocolate” Banana Bread (AIP, Paleo)
An AIP Banana bread topped with carob chocolate!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 loaf
Ingredients
- 1/4 cup arrowroot starch
- 3 Tbsp tigernut flour
- 1/2 cup coconut flour
- 1/8 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 ripe bananas mashed
- 2 Tbsp maple syrup
- 1/4 cup cocont oil, melted
- 1 tsp vanilla extract alcohol free
- 1/4 cup water for gelatin egg
- 1 Tbsp gelatin red can
- 1/4 cup carob chunks/chips optional
Chocolate Topping
- 3 Tbsp coconut oil, melted
- 1 Tbsp maple syrup
- 2 Tbsp tigernut flour
- 1/2 tsp cinnamon
- 1 Tbsp carob chunks/chips
Instructions
-
Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper.
-
In a small bowl mix the coconut four, arrowroot, tiger nut flour, baking soda, cinnamon, and salt together.
-
In a large bowl mash the bananas and add the melted coconut oil, vanilla, and maple syrup. Use an electric mixer to combine and get rid of any lumps. Set aside.
-
In another small bowl mix all of the topping ingredients together. If the carob chunks don’t melt from the heat from the coconut oil pop it in the microwave for 30 seconds. Stir and set aside.
-
Add the dry ingredients from the small bowl to the wet ingredients in the large bowl. Stir until combined.
-
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
-
Add the gelatin to the mixture and stir quickly until evenly distributed (do not over mix).
-
Fold in the carob chips/chunks if desired. Spoon the batter into the lined loaf pan and smooth the top evenly.
-
Spoon the topping mixture on top of the banana bread in the pan. Smooth as evenly as possible.
-
Bake in the oven for 40-45 minutes or until a toothpick comes out clean from the center of the loaf.
-
Let cool for 5-10 minutes before removing from the pan. Cool fully on a cooling rack before slicing. You may also wish to put the bread in the fridge for 30 minutes to firm up before slicing.
-
Store in the fridge for 3-4 days or slice into pieces and store individually in the freezer for up to 3 months.
29 Comments
Made it tonight, and it worked great.
Love it
Awesome to hear! Thanks for the feedback!
Sorry, forgot to say thank you
So glad you enjoyed it! You’re very welcome! 🙂
can you use real eggs and if so how many,thanks:)
yes you could use 1-2 eggs instead of gelatin egg.
tastes nice but mine is so crumbly it falls apart and doest look moist like yours?
Its a lot of coconut flour to not much fluid so may add an extra egg next time 🙂
I also didnt add maple so maybe need that extra egg 🙂
Yes you could try the extra egg. Also make sure to let it cool completely or even put it in the fridge to firm up before slicing!
Any sub for tiger nut flour
Unfortunately I am not aware of any sub that is AIP compliant. If you have successfully reintroduced almonds then you could try almond flour.
Ive tried so many AIP banana breads and this is the first one that has a soft bread consistency. I loved it! Thank you for posting your recipe!
Hi Mari, thank you for the feedback! I love posting recipes and hearing that people have enjoyed them! 🙂 Enjoy!
I have just made this recipe, and it was way better than I anticipated it was going to be – real yum yum yum – even husband (who can’t stand cooked banana in anything) likes it! This is definitely a recipe to be kept – thanks for sharing it!
Thanks so much for the feedback, Sue! Glad you enjoyed it!
Was fantastic!!! The best one I’ve tried so far since going AIP two years ago. Could this be made in muffin tins?
Thanks, Amy! You know I haven’t tried it but I am sure it would work!
Meagen this was yummy!! Thank you. I tried one with maple syrup and one without and both turned out great! Thank you for posting this recipe.
Hi Aliesha! Thank you so much for sharing. I am glad they were sweet enough without the maple syrup, that is always a bonus! Enjoy!
Could I use palm shortening instead of coconut oil for this recipe?
YES!
This was excellent! I was fearing the worst, after some terrible attempts at AIP baked goods. But this is really yummy – thank you soooo much! I made a couple of substitutions that worked well. I used ghee instead of the melted coconut oil, omitted the vanilla as I didn’t have any, and made a honey glaze instead of the chocolate one using honey, coconut milk and ghee. It turned out light, truly bread-like and crave-worthy!
Hi Nancy! Thanks for giving this recipe a go. I am so glad it worked out with your substitutions!
[…] 47. “Chocolate” Banana Bread (AIP, Paleo), It’s All About AIP […]
I made this without the cinnamon and chocolate chips (personal preference), and it was, hands down, the best AIP banana bread I’ve ever had! Coconut flour has never been my friend, but it worked perfectly in this recipe. The texture is perfect…moist and cakey. I am so, so excited to have found your recipe and will be using it again and again. Thank you!
Thank you so much, Sarah! I am so happy you enjoyed it!
Can you use carob powder instead of chips?
Hi Robin,
How are you? 🙂 Yes I think using carob powder in place of the chips would make a tasty, simple sauce!
I’d love to hear how it works out for you,
Meagen
[…] “Chocolate” Banana Bread […]