Grain-Free, Nut-Free Chocolate Banana Skillet Bread

Source

Ingredients

Display units in Metric

5		bananas mashed
6		eggs
¹⁄₄	cup	honey
¹⁄₂	cup	butter (melted)(or coconut oil)
³⁄₄	teaspoon	sea salt
2	teaspoons	cinnamon
¹⁄₂	cup	tapioca flour
³⁄₄	cup	coconut flour
¹⁄₄	cup	cocoa powder
1	teaspoon	baking soda

Preheat oven to 350 degrees. Place a 12" cast-iron skillet into the oven to warm up as it preheats.

Mash the bananas in a large mixing bowl. Add the eggs and honey and mix well to combine. Remove the skillet from the oven and add the butter or coconut oil. Allow the fat to melt in pan, returning it to the oven if needed to finish the job. Once melted, swirl the pan with the melted fat to grease it and pour it into the liquid ingredients. Mix to combine.

In a separate, smaller bowl combine the sea salt, cinnamon, tapioca flour, coconut flour, cocoa powder, and baking soda. Whisk together with a fork until combined.

Add the dry ingredients to the wet ingredients and mix thoroughly.

Pour batter into skillet and smooth it out as necessary. Return pan to oven and bake for 35-40 minutes or until set and a knife inserted into center comes out clean.

Allow to cool for 10 minutes before serving with butter. This snack bread is even better when completely cooled and should make delicious leftovers.

Preheat oven to 350 degrees. Place a 12" cast-iron skillet into the oven to warm up as it preheats.
Mash the bananas in a large mixing bowl. Add the eggs and honey and mix well to combine. Remove the skillet from the oven and add the butter or coconut oil. Allow the fat to melt in pan, returning it to the oven if needed to finish the job. Once melted, swirl the pan with the melted fat to grease it and pour it into the liquid ingredients. Mix to combine.
In a separate, smaller bowl combine the sea salt, cinnamon, tapioca flour, coconut flour, cocoa powder, and baking soda. Whisk together with a fork until combined.
Add the dry ingredients to the wet ingredients and mix thoroughly.
Pour batter into skillet and smooth it out as necessary. Return pan to oven and bake for 35-40 minutes or until set and a knife inserted into center comes out clean.
Allow to cool for 10 minutes before serving with butter. This snack bread is even better when completely cooled and should make delicious leftovers.

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