Chocolate banana bread

The chocolate bread made with almond flour and banana is truly an experience, and a lovely luscious treat for a brunch.

Works wonderfully with whipped vanilla butter!

(gluten-free, adeilk-free, paleo)

  • 1 ¼ cup almond flour
  • ½ cup raw cocoa powder
  • ¼ cup chopped walnuts
  • 1 tbsp psyllium husk
  • 2 tsp baking powder
  • a pinch of sea salt
  • 4 organic eggs
  • 2 ripe bananas
  • 1 cup oat milk (or for example coconut or almond milk)
  • 1 tsp apple cider vinegar
  • 3 tbsp melt coconut oil
  • 2 tbsp local honey
  • 1 tbsp vanilla extract

The dish size: about 5 x 8 inch or 12 x 20 cm

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Lightly oil the loaf and cover with baking paper. See the instructions [here](

Mix the dry ingredients in a bowl. Separate the eggs – egg whites in one bowl and yolks in another bowl. Whisk the egg whites until peak arises. In the other bowl mix the egg yolks, mashed banana, oust milk, apple vinegar, coconut oil, honey and vanilla extract. Combine all ingredients together in a bowl. Mix. Pour the mixture into the prepared bread pan. Bake for about 30 minutes. Take the loaf from the oven, turn the oven temperature to 350 Fahrenheit/175 Celsius degrees, remove bread from loaf pan, place it on the oven rack and bake for another 15 minutes.  Use a toothpick to try whether the bread is ready. Insert about half of the toothpick into the bread. If the toothpick comes out with dough on it, then you have to bake the bread for another 5 minutes. Repeat this step until the toothpick comes out clean. Take the bread out of the oven and let it cool for a while. Serve and enjoy.