This cozy spiced paleo chocolate bread is dairy, gluten and added sugar-free!
This bread has changed my life. Dramatic? Maybe BUT it is 100% true! I didn’t plan on making this exact bread until I accidentally grabbed the cayenne instead of the cinnamon. The second I read the label I knew I HAD to make a Mexican hot chocolate inspired bread.
In case you are wondering… yes, I did get hurt from patting myself on the back.
Speaking of being proud of yourself. When is the last time you told yourself that you’re proud of you. I try to take a few moments each day to just sit in my accomplishments. To be proud of:
what I’ve done
what I haven’t done
what I can and will do
what I’ve seen and heard
what I’ve felt and communicated
We are so quick to comment on others successes but sometimes we forget that the most important relationship we have is the one with ourselves. I challenge you this week to write down things that give you pride. Even if it is something as absurd as getting fired from your job. (Oh hey, thanks for firing me!) Silver linings come from crap situations and sometimes you really just have to be proud of the hard times you’ve experienced.
So yes, I’m pretty proud of this recipe. I think you’ll be pretty proud of yourself when you decide to make this recipe too.
Paleo Mexican Hot Chocolate Banana Bread
This cozy spiced chocolate bread is dairy, gluten and added sugar free!
- 5 medium Bananas about 2 1/2 cups mashed
- 2 whole Eggs
- 6 tbsp Cashew Butter
- 1/4 cup Coconut Oil melted and cooled
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- 1/4 cup Unsweetened Cocoa Powder // alt. use raw cacao powder
- 2 tbsp Coconut Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/8 tsp Cayenne Powder
- 1/4 tsp Salt
Preheat your oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and set aside.
Combine all the wet ingredients with a hand held or standing mixer until well combined.
In a small bowl, combine all the dry ingredients together before adding them into the wet mixture.
Once the wet and dry ingredients are incorporated, pour the batter into your prepared loaf pan.
Baked until the batter is no longer sticky- about 55-60 minutes.
Once the bread is done, remove from the loaf from the oven and let it rest in the pan for about 30 minutes. When the loaf is cool to the touch, remove it from the pan and place it on a cooling rack to cool completely. *See notes
*The bread will be very wet unless you let it cool completely. I would recommend letting your bread cool overnight and enjoying it for breakfast the next morning!