Paleo Chocolate Hazelnut Banana Bread
I swear to you, this banana bread is just as good (if not better) than regular flour banana bread. While the hazelnut chocolate spread is a great touch, it definitely has enough flavor to stand on its own. And, BTW, it tastes great frozen! Please note, you can cut out the vanilla extract and whole milk in this recipe to make it paleo. I love vanilla extract for flavor, and the milk in the spread helps the consistency become less thick. Either way, you can make this 100% paleo if you need to. Enjoy!
1 cup ripe banana (mashed)
¼ cup honey
1 tbsp vanilla
2 cups almond flour
1 tsp baking soda
¼ tsp salt
½ cup dark chocolate chunks
⅓ cup ghee (melted)
Hazelnut Spread Topping (makes 1 cup of spread):
1 cup roasted hazelnuts, skin removed
1 tsp vanilla
2 tbsp cocoa powder
2 tbsp avocado oil
½ tbsp honey
3 tbsp whole milk (can substitute with nut milk of choice)
Preheat oven to 350 degrees.
To make banana bread, combine baking soda and salt in a large bowl, then mix in eggs, honey, melted ghee, mashed bananas, and vanilla until fully combined.
Fold in dark chocolate chunks until evenly distributed.
Pour batter into a loaf pan and place in oven for 40 minutes.
To make the hazelnut spread, pour hazelnuts, milk, cocoa powder, vanilla, honey, and avocado oil into a food processor and blend until all ingredients are completely combined to a smooth consistency.
(optional) Put spread in a bowl and place in the microwave until it reaches desired consistency or add in more milk,
After banana bread is fully baked, let cool before serving.
Once banana bread is cooled, cut in slices and serve with hazelnut spread.