I was having a major craving for chocolate cake, but I had some ripe bananas that were just staring me down on the counter. So I thought why not experiment with a chocolate banana bread that would take that craving away? So I got to experimenting in the kitchen and this extra fudgy chocolate almond butter banana bread was born. If you like fluffy, moist, banana bread, then this is the bread for you!
It is even loaded with superfoods such as reishi, cacao, and maca for an added boost thanks to the Philoshophie cacao magic I used in it. If you don’t have the cacao magic you can just substitute regular cacao in this recipe.
I like to add all my ingredients (except the chocolate chips) to my high-powered blender and blend the batter up scraping down the sides throughout. I then fold in the mini chocolate chips and mix. I add 1/2 of the batter to a loaf pan lined with parchment paper and swirl in some of the almond butter. I then add the rest of the batter, top with more chocolate chips, and more of the almond butter swirl.
You are going to bake 350 F for 40-45 minutes or until a toothpick comes out clean. I let mine cool completely before slicing because it is super moist. I like to store mine in an airtight container in the refrigerator and reheat in the morning before work in my convection oven for a few minutes. It also taste delicious cold if you are pressed for time in the morning.
Extra fudgy Chocolate almond butter banana bread
- 2 ripe bananas
- 3 eggs
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 cups almond flour
- 1 tsp vanilla extract
- 1/2 cup cacao magic
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup mini chocolate chips
- 1/4 cup almond butter salt free
- Mix wet Ingredients in a bowl
- Add in dry ingredients and mix
- Fold in chocolate chips,
- Pour half of the batter into in a lined loaf pan and swirl in half of the almond butter
- Add rest of the batter and top with rest of almond butter and swirl, top with more chocolate chips.
- Bake 350 for 40-45 minutes