I really freaking love kelp noodles like WAY TOO MUCH.
I want to eat them all day, every day.
Which is weird, given that they pretty much taste like… nothing. It’s like eating noodley nothing.
So maybe… I’m really obsessed with the almond butter sauce. Realistically that’s probably it, given my history of obsession with anything nut butter related. Sheesh. I’m so predictable.
Whatever. Kelp noodles+almond butter = AMAZING.
But actually this post is about banana bread. Um. Non sequitur? Sorry, I was just really excited about my leftovers for lunch today… and I’ve been working too much and my I think I lost my brain somewhere between my last six days of work in a row and here. Has anyone seen it? It’s lumpy.. and grey…
Right. Anyway. Banana bread. Not just any banana bread though—this is grain free, refined sugar free, and has CHOCOLATE in it. So I mean, obviously. What are you doing still standing there?? Why aren’t you in your kitchen making this immediately?
Good. I see you trotting off towards your bowls. My pictures have apparently had their desired effect…
Sorry if there’s drool on your keyboard, I take no personal responsibility for that.
This went over quite well with its audience: dense with a good crumb, equal parts chocolatey and bananay… not too sweet but just sweet enough. Excellent with ice cream, if I do say.
Grain Free Swirled Chocolate Banana Bread
Recipe adapted from My little jar of spices, here! Yield: 1 loaf. Grain free, gluten free, refined sugar free.
- 3 very ripe bananas (the blacker and more disgusting the better), about 2 cups mashed
- 2 c almond flour
- 1/3 c ground flaxseed
- 1.5 tsp baking soda
- 3 tbsp salted butter, melted
- 2 tbsp raw honey
- 1 egg
- 1 tsp vanilla extract
- 2 oz extra dark chocolate, 70% or above
- 2 tbsp coconut oil
- 3/4 c pecans, chopped
- 1 tsp raw honey
Grease a loaf pan (I use coconut oil), and preheat the oven to 350.
In a largeish bowl, whisk together almond flour, flaxseed, and baking soda. Set aside. In a small saucepan over low heat, melt butter and honey together until incorporated, stirring constantly until the mixture is a bit thickened. Remove from heat. In a medium bowl, mash the bananas until you get most of the lumps out. Whisk in egg and vanilla, followed by the butter-honey mix. Whisk to combine. Pour all of this biz into the dry ingredients, and stir until just combined.
In a microwave safe bowl, melt dark chocolate and coconut oil together, stirring occasionally. I usually do mine on 30 second bursts, stirring in between. Divide out half of the batter and stir in the chocolate.
Drop the batter into the loaf pan, alternating between chocolate and banana. I used heaping spoonfuls of each, swirling the tops sightly as I went (really, there is no wrong way to do this. Pretend it’s art!). In a small bowl, combine 1 tsp honey and chopped pecans until mixed. Toss this evenly on top of the batter, spreading it out so it’s all even and pretty. Bake for 45-50 minutes, or until a tester comes out clean. (Mine was perfect at 50) Let cool in the pan completely, and store in the refrigerator. I just left mine in the pan for 3 days, and it was totally fine.