Ingredients

• 1 1/4 cups chopped raw walnuts
• 2 cups mashed very ripe bananas (about 4 large or 5 medium bananas)
• 3 oz unsweetened or very dark chocolate, grated
• 6 Tbsp ghee, butter, lard, or palm shortening melted
• 1/4 cup full fat coconut milk or coconut cream
• 1 Tbsp apple cider vinegar
• 1 tsp vanilla
• 1 1/4 cups cassava flour
• 1/2 tsp salt
• 3/4 tsp baking soda

Directions

1. 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.

2. Spread walnuts over a rimmed baking sheet. Bake for 5 minutes to toast. Let cool slightly before adding to batter.

3. Meanwhile, thoroughly mash bananas. Grate chocolate with a box grater or microplane zester. Add to mashed bananas.

4. Mix in ghee (or other fat), coconut milk, apple cider vinegar, and vanilla.

5. In a separate bowl, mix cassava flour with salt and baking soda.

6. Add cassava flour mixture to banana mixture. Stir to form a thick batter. Fold in toasted walnuts.

7. 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).

8. 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).

9. 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.

Email to a friend | Print this recipe | Back