What's a cold movie night without chocolate? Here's how I get it and ADD superfoods to the mix.
- Preheat oven to 350F. I think a silicone pan is always the best for Paleo baking, but you can use a standard stainless steal loaf pan too. Prepare a loaf pan by greasing with any fat (lard, coconut oil, butter, ghee, palm shortening, etc.) and “flouring” with cassava flour (you could use arrowroot powder here too for a cheaper alternative). Tap out excess flour.
- Spread walnuts over a rimmed baking sheet. Bake for 5 minutes to toast. Let cool slightly before adding to batter.
- Meanwhile, thoroughly mash bananas. Grate chocolate with a box grater or microplane zester. Add to mashed bananas.
- Mix in ghee (or other fat), coconut milk, apple cider vinegar, and vanilla.
- In a separate bowl, mix cassava flour with salt and baking soda.
- Add cassava flour mixture to banana mixture. Stir to form a thick batter. Fold in toasted walnuts.
- Pour into prepared loaf pan and spread the top out so that it’s even. Bake for 1 hour and use the toothpick test to check for doneness (poke a toothpick in the middle of the loaf; if it comes out gummy, give it an additional 5-10 minutes of baking time).
- Let cool in the pan for 5 minutes and then remove and transfer to a cooling rack. Let cool completely before serving (it’s tasty warm, but the texture is better cooled).
- Slice and enjoy! Store leftovers in an airtight container on the counter for up to a few days or in the fridge or freezer for longer.