Paleo Chocolate Chip Banana Bread
Paleo banana bread topped with sweet espresso frosting and made gluten free, dairy free and refined sugar free.
Servings: 12
Ingredients
- 1 1/2 cup almond flour
- 1 cup tapioca flour
- 1/2 tbsp baking soda
- 1/8 tsp sea salt
- 3 eggs room temperature
- 3 bananas overly ripe
- 1/4 cup coconut oil + more for greasing the pan melted
- 1/4 cup 100% pure maple syrup room temperature
- 2 tsp vanilla extract
for the frosting
- 1 cup raw cashews soaked in water for 1 hour
- 3 tbsp maple syrup
- 2 tsp espresso powder
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- pinch sea salt
Instructions
- Preheat oven to 350 F and grease a loaf pan with coconut oil and parchment paper one way for easy removal. In a bowl, mash the bananas with a fork, add in the eggs (be sure they are at room temperature or the coconut oil won't mix properly), coconut oil, maple syrup and vanilla and whisk until well combined.
Add in the almond flour, tapioca four, baking soda and fold in until a batter forms. Transfer to the prepared pan and bake for 40-50 minutes.
for the frosting
- Drain and rinse the soaking cashews and add them to a food processor or blender along with the maple syrup, espresso, vanilla, salt and apple cider vinegar. Blend until smooth. Frost banana loaf and sprinkle with more espresso powder if desired.
Notes
- Tapioca flour can be subbed for arrowroot flour or for non-paleo you can sub for oat flour or brown rice flour.
- Maple syrup can be subbed for honey or agave
- coconut oil can be subbed for olive oil