And so, the battle against the manky over-ripe banana continues . . .

But this time I was ready!

You see, I was stuffing my face with politely enjoying my millionth another slice of this divine little loaf of banana bread, and it hit me . . .

Chocolate!!!!!!

Well I wasn’t literally hit by chocolate, that would be totally random and kind of painful. Although, if you are going to randomly get hit with something, I guess I’d be ok with it being chocolate. At least I could eat it?!

Sorry, speaking of random . . . so I was saying . . . there I was eating my banana bread and I got this delicious little idea to make a new batch, but this time with chocolate.

Genius right?!

Why did I not think of this before?!

There I was giving myself a nice little pat on the back for hitting the banana bread recipe jackpot with the original recipe we made just a few shorts weeks ago and then it hit me . . .

Chocolate . . .

Because come on now, we all know chocolate makes everything better. No point arguing, it’s a fact.

And this delicious little loaf of maple-vanilla choc chip banana bread just confirms that fact. 100% – without question.

Subtly sweet, secretly healthy, melt in your mouth banana bread that is studded with deliciously dreamy chunks of antioxidant rich, dark chocolate chips and, it also happens to be low carb, grain free and paleo friendly . . . you guys . . . I can’t even . . .

Just let it happen . . . you know you want to . . . I mean why wouldn’t you?!

Not only is this divine little loaf of banana bread all kinds of delicious yet secretly healthy, it also happen to be all natural made with no refined flours or sugars. Sweetened naturally with our manky, over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of belly warming cinnamon.

I am so in love with that genius combination of almond and coconut flour. It gives our banana bread an amazingly light and delicious texture that has a hint of subtly sweet, buttery, nuttiness that is just divine!

You guys are going to love, love, love this banana bread. I’m talking big time love.

Especially those gnarly looking choc chip studded tops with their sticky maple glaze . . .

And, you know what makes this banana bread even better, although to be honest I’m not sure that’s even possible at this point but, the fact that it comes together in just one bowl and is ready in well under an hour.

The perfect little indulgence for breakfast, snack or anytime you feel the need.

All natural, quick and easy, hearty, healthy, heavenly, light, subtly sweet, melt in the mouth, choc chip studded, maple-vanilla infused banana bread that also happens to be secretly healthy, low carb. grain free and paleo friendly!

Snack time winning baby!

Make it. Eat it. Love, love, love it.

Maple-Vanilla Choc Chip Banana Bread
{Low Carb, Grain Free & Paleo Friendly}
Makes 4 x seriously healthy, super cute, subtly sweet, cinnamon spiked, melt in the mouth, paleo friendly mini loaves of insanely delicious banana bread studded with dark and delicious dark chocolate chips . Or 1 large loaf 🙂

Ingredients –

2 manky over-ripe bananas, mashed

3 eggs

1 teaspoon of vanilla extract

2 Tablespoons of maple syrup – plus a little extra for brushing over the top once your bread is baked.

1/3 cup coconut oil, melted and cooled

4 Tablespoons of warm water

6 Tablespoons of almond meal

6 Tablespoons of coconut flour

1 teaspoon of ground cinnamon

1 teaspoon of baking soda

a pinch of salt

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Preheat your oven to 160’C (320’F) – line your mini loaf pans with baking/parchment paper and set aside.

2 – Place your mashed bananas into a large bowl and add your eggs, coconut oil, vanilla, water and maple syrup into a large bowl and whisk until well combined.

3 – Add your almond meal, coconut flour, cinnamon, baking soda and salt and stir to combine.

4 – Add your chocolate chips and stir until just combined.

5 – Spoon your batter evenly between your prepared loaf pans and use the back of a spoon to smooth down the tops.

6 – Bake for 10 minutes and then cover with foil and bake for a further 15-20 mins.
until the tops spring back when lightly pressed and a skewer or toothpick has just a few moist crumbs attached then inserted into the centre. If your banana bread is browning more than you’d like but is not quite cooked just pop the foil back on to prevent those precious tops from burning 😉

7 – Once cooked, removed from the oven and allow to cool in the loaf pans for 10 mins before transferring to a wire rack to cool completely.

8 – Once cooled and ready to serve, brush the tops of each loaf with a little extra maple syrup.

9 – Slice and savour the magical deliciousness

Enjoy xoxo
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Question of the day –

Do you have an all time fave banana bread recipe to share?

Feel free to share recipes or links to recipes either in the comments below, on the Facebook page or tag me on twitter or Instagram – sharing is caring remember ♥

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