Dark Chocolate Monkey Bread

DSC_0461_webHas it really been 2 months since I’ve posted a recipe!?!  Sad to say… it has.  BUT it’s not because I haven’t been cooking, because I have….and lots!  My computer and I have a love hate relationship right now.  As much as I love cooking and taking pictures of what I make I don’t like sitting on the computer endlessly editing photos and typing up recipes.  You see I’m an art director during the day so my career requires me sitting at a computer ALL DAY LONG.  So the last thing I want to do is come home and do the same thing.  I’ve been fighting my struggle the past few weeks and finally decided that this recipe was WAY TO GOOD to put off sharing any longer.  And yes….its another baked good.  As a Paleo foodie I found that the hardest thing to give up was the bread and baked goods.  It happens to be one of the things I love experimenting with.  If I can find a way to make chocolate and bread in a healthy way…i’m one happy girl!  So I’ll end my rant and share with you this wonderfully, chocolaty breakfast/dessert bread.







Dry Ingredients:

-1/2 cup almond meal
-1/2 cup pecan meal  (or ground pecans from blender)
-1 cup coconut flour
-2 T unsweetened cocoa powder
-1 t cinnamon
-1/2 t baking soda
-1/2 t baking powder
-1/4 cup coconut palm sugar
-1/2 cup dark chocolate chips + 2 T shaved for topping

Wet Ingredients

-1 and 1/2 large bananas (mashed)
-2 large eggs
-1/4 cup almond butter (all natural)
-1 t coconut oil (for pan)



1. Heat oven to 375 degrees
2. oil bread pan and set aside
3. mix all dry ingredients and set aside
4. In blender or bowl mash bananas
5. Mix rest of wet ingredients with bananas in medium bowl
6. In same bowl add mixed dry ingredients and mix well
7. Fold in chocolate chips
8. Pour batter into bread pan and spread out evenly
9. Sprinkle shaved chocolate on top
10. Bake for 40-45 min or until toothpick comes out clean


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