Dark Chocolate Almond Butter Bread

Dark Chocolate Almond Butter Bread…need I say more? This easy recipe is gluten-free and dairy-free and will blow your chocolate-loving mind.

When I studied abroad in France back in college, I used to love pain au chocolat: literally bread with chocolate inside. And in elementary school, the first “recipe” I created was a cookie sandwich: literally 2 Keebler rainbow chocolate chip cookies in between 2 slices of wonder bread. Yes, I seriously used to eat that.

Now, I’m more of a gluten-free, avocado toast kinda girl, but I used my chocolate-in-bread-loving past as inspiration for this healthier twist on pain au chocolat.

NOTE: For the chocolate chunks, I highly recommend buying a bar of your favorite refined sugar free dark chocolate, because I have yet to find a brand of chocolate chips on the market with a good ingredient list. For a list of my favorite dark chocolate bar brand picks, see The Best Dark Chocolate Brands, Updated.

If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram. I’d love to see what you come up with!

Dark Chocolate Almond Butter Bread

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4.50 from 2 votes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings8

US ImperialMetric

Ingredients

Wet Ingredients

• 3 banana ripened
• 3 eggs, organic, pasture-raised
• ½ cup almond butter preferably unsalted
• 1 Tbsp. coconut oil (unrefined) melted
• ½ tsp. vanilla extract

Dry Ingredients

• 1 cup almond flour
• ½ tsp. baking powder
• pinch unrefined salt (real, pink, or Celtic salt) only if your almond butter is unsalted
• 1/3 cup dark chocolate chips *

Topping

• ½ banana sliced (optional)
• ½ oz. dark chocolate chunks *
• 2 Tbsp almonds chopped (optional)

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• If you have a bullet blender, blend the bananas in it until liquified, and pour into a large bowl. If no blender, in a large bowl, mash well with a fork for a few minutes, until they turn into a smooth, lump-free liquid or soup-like texture.
• Add the rest of the wet ingredients to the bowl and stir well until fully combined.
• Next, add the dry ingredients: almond flour, baking powder and dark chocolate. Stir well.
• Lightly grease a 9-inch loaf pan with coconut oil. Pour the batter into it.
• Optional, add toppings: Lay sliced banana down the middle of the loaf, and sprinkle additional chocolate chips and chopped almonds on the top.
• Bake for 40 minutes, or until top is golden brown, and a toothpick comes out clean.
• Remove from the oven and let cool before removing from pan.
• Slice and enjoy!

Recipe Notes

*For the dark chocolate chunks, I prefer to make my own from a high quality dark chocolate bar sweetened with a gentler natural sweetener, such as coconut sugar. Simply put it on a cutting board, and chop into small chunks.

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