Eats and Recipes

Double Chocolate Banana Bread

One of the things I began doing this summer was baking a variety of breads (sweet or savory), slicing them up and food sealing each one individually for the freezer.  Then, all I had to do is pop it in with my backpacking food and it would be ready when I needed it on the trail for breakfast or snack.  It, also, prevents me from eating the whole loaf of bread in one sitting…

#bananas #eggs #almondbutter #coconutoil #vanillaextract #coconutflour #cocoapowder #bakingsoda #bakingpowder #seasalt #cocoanibs #chocolatechips

This is one such bread I love to make: Double Chocolate Banana Bread from Bakerita.  It’s no surprise to me to hear her say it is her most popular recipe!  I usually avoid baked goods that rely on coconut flour because although it is a popular wheat flour alternative, I find it can dry foods out.  This recipe is definitely an exception!  I usually use Enjoy Chocolate Chips with cocoa nibs or nuts to up the calories. Walnuts are my fave.

For this delightful treat, add the first 5 ingredients (the “wet” ones) into the food processor until smooth, then add the next 5 until there are no lumps.  I have used almond butter, sunflower butter or tahini with all good results, so pick whichever one works for you.

Stir in your chips/nibs/nuts just until incorporated and pour the batter into a 9×5 glass baking dish lined with parchment paper (makes clean up a snap!).

Bake at 350 degrees for 55-60 minutes, testing by inserting a toothpick (or in my case, a wooden kabob skewer) in the middle until it comes out clean.  Remember that when you use chocolate chips, all that chocolate might mean some gooey goodness but you should have some crumbs when you pull out the toothpick.

Does that not look chocolicious?!! Remove from the oven, lift the paper (and bread) out of the glass pan and rest on a cooling rack for about 30 minutes (cutting too soon can cause it to fall apart).  Slice and enjoy!

If using the food sealer to make individual portions, lay the slices on a baking sheet and put in the freezer first until solid, this helps prevent too much mushing.  Here I am on my week long Glacier Peak trail work party relishing some chocolate goodness.  I may have even had it for breakfast!

On my birthday, I once again tried to light a birthday candle up on top of a mountain to comical failure.  Here is my friend, Elle, trying to take a picture as I pull my hands away with the lighter.  The wind at the lookout had other plans for my flame, however.  It’s the thought that counts, right?

I will admit here that once you put a bread slice in a food sealer and freeze it, it comes out more like a brownie.  It still tastes delicious and with a view like this, it’s a win-win. Look, I had a rainbow for my birthday!!

For details on this hike, read Round Mountain to Nason Ridge and Alpine Lookout and then go check out Bakerita for more yummy treats like this!

Double Chocolate Banana Bread
Print Recipe
Servings Prep Time
10-12 slices 10 minutes
Cook Time Passive Time
55-60 minutes 30 minutes
Servings Prep Time
10-12 slices 10 minutes
Cook Time Passive Time
55-60 minutes 30 minutes
Double Chocolate Banana Bread
Print Recipe
Servings Prep Time
10-12 slices 10 minutes
Cook Time Passive Time
55-60 minutes 30 minutes
Servings Prep Time
10-12 slices 10 minutes
Cook Time Passive Time
55-60 minutes 30 minutes
Ingredients
Servings: slices
Instructions
  1. Add the first 5 ingredients (the "wet" ones) into the food processor until smooth, then add the next 5 until there are no lumps.
  2. Stir in your chips/nibs/nuts just until incorporated and pour the batter into a 9x5 glass baking dish lined with parchment paper.
  3. Bake at 350 degrees for 55-60 minutes, testing by inserting a toothpick in the middle until it comes out clean.
  4. Remove from the oven, lift the paper (and bread) out of the glass pan and rest on a cooling rack for about 30 minutes. Slice and enjoy!
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