Paleo Double Chocolate Banana Bread

 3 very overripe small bananas or 2 larger ones, mashed
 3 large eggs at room temperature
 ¼ cup raw (or regular) honey
 ¼ cup coconut millk at room temperature
 1 tsp pure vanilla extract
 ½ cup coconut flour, sifted
 2 tbsp arrowroot starch or tapioca flour
 6 tbsp raw cacao powder (or cocoa), sifted
 1 tsp baking soda
 ¼ tsp sea salt
 ½ cup dark chocolate chips or paleo chocolate chips, divided

1

Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper (I used an 8 x 4" and it rose beautifully) and spray lightly with cooking spray.

2

Sift the coconut flour and cacao powder together in a mixing bowl. Gently whisk together all other dry ingredients (except chocolate chips).

3

In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey, and vanilla. Wet ingredients should be as close to room temperature as possible before starting.

4

Gently stir the dry ingredients into the wet using a spatula or wooden spoon. Batter should not be vigorously mixed or blended since this interferes with the bread rising. Batter should be relatively thick and lumpy when combined.

5

Stir in about 1/3 cup of chocolate chips, then transfer the batter to the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips over the top.

6

Bake in preheated oven 50 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean (melted chocolate is OK). Allow the loaf to cool for 15 minutes in the pan, then carefully transfer to a wire rack or plate by holding two sides of the parchment paper. Allow bread to cool completely to room temperature before slicing. Store leftovers covered in refrigerator. LOVE YOURSELF!