Creamy Banana Almond and Cacao Bread
Nora Abbas, a naturopathic medical student, isn’t sure what to call this healthy but decadent treat. Is it a loaf, brownies or breakfast bread? Whatever you call it, we call it plain delicious. She created this recipes one night during her studies when a munchies rampage hit. Abbas let her cravings take charge and viola! The recipe not only satisfied her cravings, but she realized that her cooking skills had reached a new level. She likes it with cacao powder for a chocolate flavor, any flavor vanilla, coconut or whatever will work. Thank you Nora for helping us celebrate the healthy goodness of chocolate!
Equipment
- 1 Food processor
- 1 Baking pan
Ingredients
Bread
- 1½ cup bananas (I used frozen, but fresh/ripe work too)
- ¼ cup pure maple syrup You may need a little more maple syrup depending on desired sweetness and type of maple syrup. Feel free to use another liquid sweetener. I sometimes like combining coconut nectar with maple syrup for a lower GI.
- ¼ cup almond butter You can also sub in peanut butter if preferred or use sunflower seed butter for a nut-free option.
- 2 eggs
- 2 tbsp coconut oil
- ½ cup almond flour or oat flour
- ¼ cup cacao
- 1 tbsp tapioca flour
- ¼ tsp pink salt
- 1 tsp baking soda
- dairy-free chocolate chips, nuts, etc. Optional
Icing
- 3 tbsp coconut oil
- 4-5 tbsp cacao powder
- 2-3 tbsp maple syrup
- 1 tbsp almond butter
- 1 pinch pink salt
Instructions
- Preheat over to 350F/180C and the baking pan(s) with coconut oil. I also like to put a square sheet of parchment paper on the bottom of the pan.
- In a food processor or blender, add in the banana and mix/blend until smooth. You can also use a regular mixing bowl and fork.
- Add in the remaining wet ingredients up to the vanilla and mix until combined.
- Add in the remaining dry ingredients, except the add-ins.
- Fold in any remaining ingredients if using.
- Pour the mixture into the pan(s) – I always like to taste test it a little before just incase I want more or less chocolate
- Bake for 40-50 minutes or until the top of the loaf is dry and no longer looks wet. The center might be a little gooey, but that’s why this isn’t your normal “loaf”.
Notes
For more recipes from Abbas, click over to her website. And if you haven’t yet read how and why she is studying naturopathic medicine, she has an incredible story here.
Tried this recipe?Let us know how it was!
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