Espresso Banana Bread with Chocolate Chips (Gluten free, Dairy free, Paleo)
A decadent and moist banana bread laced with espresso and chocolate flavors and made with healthier-for-you ingredients like almond flour and coconut sugar.
Servings: 8 slices
Ingredients
- 1/3 cup olive oil
- 1/2 cup coconut sugar or maple sugar
- 2 eggs
- 1/2 tsp vanilla
- 2 large ripe bananas mashed
- 2 Tbs instant espresso powder
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a 9 in x 5 in loaf pan and line with parchment paper.
- In a large bowl, mix the olive oil and coconut sugar with a fork or whisk. Add the eggs, vanilla, mashed bananas and espresso powder and whisk again.
- In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix with a fork until blended.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until just combined. Fold in the chocolate chips.
- Pour the banana bread batter into the loaf pan. Sprinkle the top with a few more chocolate chips. Bake for 45 minutes, until golden brown and a toothpick comes out mostly clean.
Notes
- Instead of olive oil, you can use avocado oil.
- Instead of coconut sugar, you can use brown sugar. Keep in mind the bread will no longer be Paleo.
- Instead of tapioca flour, you can use arrowroot powder.
Nutrition
Calories: 379kcal | Carbohydrates: 39g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 322mg | Potassium: 183mg | Fiber: 4g | Sugar: 19g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg