Chocolate Banana Cranberry Bread (Paleo & Nut Free

• Vegetarian
• Gluten free

• Produce

  • 3 Bananas - or 2 larger ones, small overripe
  • 5/16 cup Cocoa powder or raw cacao, unsweetened
  • 1/3 cup Cranberries, dried

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1/4 cup Coconut milk, full-fat canned

• Condiments

  • 3 tbsp Honey, raw

• Baking & Spices

  • 1 tsp Baking soda
  • 7/16 cup Coconut flour, organic
  • 1 generous pinch Sea salt, fine-grain
  • 1/4 cup Soy free mini chocolate chips - enjoy life is my go-to, dairy free
  • 2 tbsp Tapioca flour - arrowroot powder would work too

Found on paleorunningmomma.com

Description

Ingredients

• 3 small overripe bananas - or 2 larger ones
• 3 large eggs
• 3 tbsp raw honey
• ¼ cup full fat canned coconut milk*
• ¼ cup + 3 tbsp organic coconut flour
• 2 tbsp tapioca flour - arrowroot powder would work too
• ¼ cup + 1 tbsp unsweetened cocoa powder or raw cacao
• 1 tsp baking soda
• generous pinch fine grain sea salt
• ¼ cup dairy free soy free mini chocolate chips - Enjoy Life is my go-to
• ⅓ cup dried cranberries

Directions

• Preheat your oven to 350 degrees and line a 9 x 5 loaf pan with parchment paper.
• In a large bowl, mash the bananas very well and whisk with the eggs, honey, and coconut milk
• In a smaller bowl, combine the coconut flour, tapioca flour, cocoa powder, baking soda and baking powder, and salt.
• Stir the dry mixture into the wet until fully combined, then stir in the chocolate chips and dried cranberries
• Carefully transfer the entire mixture to the parchment paper lined loaf pan, scraping the bowl.
• Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
• Let the loaf sit to cool for 30 minutes before removing from pan, then allow to cool on a wire rack another 30 minutes before slicing.
• Enjoy!