Infused Banana Bread
Coconut flour · dark chocolate
Rich, moist banana bread with coconut flour, dark chocolate, and an optional cannabis infusion. A tablespoon of agave brings a little extra sweetness.
- PREP
- 15 MIN
- COOK
- 55 MIN
- TOTAL
- 70 MIN
- SERVES
- 8
Ingredients
One loaf
- 3 ripe bananas (about 1¼ cups, mashed)
- 8 large eggs
- ½ cup infused butter or oil, of known strength (or plain butter or oil for an uninfused loaf)
- 1 tbsp agave nectar
- 1 tsp pure vanilla extract
- 1½ cups coconut flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon (optional)
- ¾ cup dark chocolate chips (70%+ cacao)
Method
- 01
Prepare the pan
Preheat the oven to 350°F (175°C). Grease an 8 × 4-inch loaf pan and line it with parchment.
- 02
Whisk the wet ingredients
In a large bowl, whisk the eggs, mashed bananas, infused butter or oil, agave, and vanilla until smooth.
- 03
Combine the dry ingredients
In a separate bowl, stir together the coconut flour, baking powder, salt, and optional cinnamon.
- 04
Bring it together
Combine the wet and dry ingredients and mix until just blended. Fold in the dark chocolate chips.
- 05
Bake
Pour into the prepared pan. Bake for 45–55 minutes, until a toothpick inserted into the center comes out clean.
- 06
Cool & slice
Cool in the pan for 15 minutes, then transfer to a rack and cool completely before slicing into 8 portions.
Nutrition
- Calories
- 410 kcal
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 26 g
- Fiber
- 10 g
- Sugars
- 13 g
Estimated per slice, one-eighth of the loaf, using 3 medium bananas, 8 large eggs, ½ cup butter, approximately 168 g coconut flour, 128 g 70% dark chocolate chips, and 1 tbsp agave. Includes fiber in total carbohydrates. Coconut flour and chip brands, banana size, and substituting oil change the result. These are approximate ingredient-based calculations, not laboratory measurements.
Duane’s Infused Banana Bread recipe card.