Chocolate Chip Banana Bread

Paleo Chocolate Chip Banana Bread that includes a full serving of Collagen in every slice? Yes please! This fluffy and delicious, refined sugar free treat is a banana bread lovers dream come true! Served warm out of the oven or toasted with ghee (or butter) makes the best guilt-free treat. Looking for another easy sweet treat? Try these no bake Chocolate Almond Butter Bars.

Why You'll Love This Recipe

Its a healthy sweet treat that is not only refined sugar free but has a full serving of collagen in every slice! The collagen is optional but adds a nice boost to providing support to their overall health, skin, joint comfort and gut health in every slice! I love Adapt Naturals and you can save by using Pennysprimal at checkout!

Ingredients You Will Need

Bananas: are a good source of potassium, fiber, and other nutrients and offer various health benefits.

Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as "superfoods"

Vanilla extract: brings out a rich subtle flavor in foods, both sweet and savory.

Coconut oil: uses fresh coconut while refined coconut oil typically uses copra. I always use refined coconut oil as it has a milder scent and flavor but a higher smoke point.

Maple syrup: is a deliciously sweet, natural form of sweetener that has nutritional advantages over refined white sugar.

Almond flour: is typically finer and made from blanched almonds, while almond meal is coarser and often includes the almond skins in its preparation.

Cassava flour: made from the root vegetable cassava is the perfect gluten-free substitute for wheat or other flours.

Baking soda: acts as a levening agent, meaning it helps the bread rise.

Baking powder: is a fast-acting levening agent used in baking to make baked goods lighter and fluffier.

Cinnamon: has a warm, sweet flavor and aroma. It is perfect in both sweet and savory dishes.

Salt: elevates the overall flavor of any dish. Always salt in moderation in accordance with your dietary preferences.

Chocolate chips: I like to use dark chocolate chips for its higher cocoa content and less sweet flavor. I also prefer dairy free chips.

Collagen: a protein that provides structure and support to the body's tissues, including skin, bones, and joints. Adapt Naturals is my favorite, and its 100% grass-fed collagen peptides that is optimized for superior absorption. You can use Pennysprimal to save 20%.

Instructions

Preheat oven to 350˚: and line a 5" X 9" loaf pan with parchment paper.

In a large bowl: Combine all of the dry ingredients except the collagen, stir well.

Combine in a small bowl: the eggs, vanilla, coconut oil, and maple syrup and whisk well. Now whisk in the collagen, if using.

Mash your bananas: in another bowl and then stir in the egg mixture till combined. It will be la bit lumpy from the bananas.

Pour the wet ingredients: into the dry ingredients and stir to combine.

Stir the chocolate chips: in saving a few to sprinkle on top.

Now slowly pour: the mixture into your loaf pan and sprinkle the extra chocolate chips on top.

Bake for 35-40 minutes: or until a toothpick inserted in the center comes out clean.

Allow to cool: completely in the pan before removing and slicing.

Enjoy!

Recipe Tips and Tricks

Use only the ripest bananas: that have some yellow skin with black spots. You can ripen them faster by wrapping the fruit in a plastic bag.

Don't over mix the batter: as it can cause more gluten to form, making your banana bread dense and rubbery. It can also remove too much air from the batter which will result in a flatter loaf.

Recipe Variations

Include seeds to add crunch: such as sunflower, sesame or pumpkin.

Nut butter: can make your banana bread extra special! Just add a swirl in to the batter.

Storage Tips

You can store this chocolate chip banana bread on the counter in a glass cake plate for 3-4 days or refrigerate if it lasts that long!

FAQs About Chocolate Chip Banana Bread

Why does banana bread go bad so fast?

Wrapping the loaf for storage while warm can cause condensation can form, which can lead to mold.

Is it better to make banana bread with oil or butter?

Banana breads made with oil tend taste moister than banana breads made with butter.

Why is my banana bread still gooey?

A gooey center in banana bread can be due to insufficient baking time, incorrect oven temperature or too small a pan.