Paleo Banana Chocolate Chunk Bread

   Hello one and all!
   I'm sitting drinking my coffee and eating a piece of warm, chocolate chunk banana bread. I had a serious problem that consisted of me having one million over-ripe bananas in my freezer, threatening to start a revolt and take over my whole kitchen! O.k, well, that may be a slight exaggeration, but only slightly. 
   The truth is that I did have way too many bananas in my freezer, and I needed a banana something recipe to use some of them up. Preferably a large number of them! I have a paleo banana bread recipe already here, but it only calls for 1 cup of mashed banana, and that wasn't going to do! 
   Then I found the Civilized Caveman Cooking and his banana bread recipe and I was sold! 2 1/2 cups mashed banana? Hot dog, we have a wiener! Yikes, that looks more strange typed out than when I just say it out loud. No matter, enjoy the recipe!  Oh, I added chocolate chunks to it too, because, well, do I even need to explain why? 

Paleo Banana Chocolate Chunk Bread
From the Civilized Caveman Cooking. Find his recipe here


Ingredients:

• 2 1/2 Cups mashed, overripe bananas (about 4-6 bananas, depending on their size)
• 4 Eggs
• 1/2 Cup Almond butter
• 1/4 Cup coconut oil
• 1/2 Cup coconut flour
• 1 Tsp Cinnamon
• 1 Tsp baking soda
• 1 Tsp baking powder
• 1 Tsp Vanilla
• Pinch o' salt
• 4 Oz dark, unsweetened chocolate, chopped

Method:

1. Preheat the oven to 350F, and lightly grease a 9"x5" loaf pan and line with parchment, leaving "handles" so you can pull the loaf out when it's done. 
2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until harmoniously combined
3. In a separate bowl, stir together the coconut flour, cinnamon, baking soda, baking powder, and sea salt. Add the dry to the wet ingredients, and mix 'er up well. Fold in the chocolate chunks.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake in the preheated oven for about 60-70 minutes. A toothpick inserted into the center should come out clean. You may want to start checking the bread at around 50 minutes. If the top is getting too brown, but the middle isn't cooked, cover the loaf with tin foil and continue baking, checking it every 5 minutes, until it is baked through.
6. Once it's done, remove the loaf from the oven and allow to cool on a wire rack. Once cool-ish (after about half an hour),  use your handles to pull the loaf out of the pan, then let it cool further on the cooling rack before slicing.

   I have made this loaf a few times, and to store it I cut it up, then stick it into an airtight container and put it into the freezer. My favourite way to eat it out of the freezer is to put it into the oven for 15 minutes or so (just on the rack, not on a baking sheet or anything), and let the outside get crisp while the inside get warm. Yumm-o.
   Anyway, I hope you all have a great Wednesday! I hope to bake and bake and bake today! That's the plan, at least. I need to get a workout in too, as well as do my usual things like tidying/cleaning, making dinner for the fam, and doing the chores at the barn. The whole day is in front of me, and I'm ready to go! Well, after one more cup of coffee.