PALEO CHOCOLATE CHIP BANANA CAKE

Banana bread is a quintessential Australian sweet breakfast choice. We usually love eating it with walnuts, but this recipe is nut-free, as I personally love my banana bread smooth without the crunch. This bread is incredibly moist and works just as well as a no-guilt dessert!

INGREDIENTS (10 Servings):

¼ cup extra-virgin coconut oil, melted, plus more for the pan

3 bananas, plus more for serving

3 organic pasture-raised eggs

½ cup dark chocolate chips

¼ cup raw honey or 1 teaspoon stevia powder

¼ cup coconut flour

1 tablespoon pure vanilla extract

½ teaspoon baking soda

¼ teaspoon sea salt

Ground cinnamon, for garnish

DIRECTIONS:

1.    Preheat the oven to 350°F. Grease a 9-inch bread pan with coconut oil.

2.    In a large bowl, mash the bananas with a fork. Add the eggs, chocolate chips, coconut oil, honey or stevia powder, coconut flour, vanilla, baking soda, and sea salt and mix until the batter is smooth and silky.

3.    Pour into the prepared pan and bake for 25 to 30 minutes, or until the bread is firm and beginning to develop a slight crust around the edges.

4.    Remove from the oven and let cool, then serve with sliced bananas and a sprinkle of cinnamon.