- 1 cup semi-sweet chocolate chunks
- 1 tablespoon unsalted butter
- 1 teaspoon coconut oil, or more as needed
- 2 tablespoons ground cinnamon
- 1 cup mashed ripe bananas
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup almond butter
- 4 eggs
- 1 teaspoon coconut oil
- Melt the chocolate, butter, and 1 teaspoon coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and stir in cinnamon.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan with 1 teaspoon coconut oil.
- Sift coconut flour, baking soda, and salt together in a bowl. Place mashed bananas in a large bowl; fold flour mixture into bananas with a rubber spatula.
- Beat almond butter and eggs together in a bowl until creamy; add to banana mixture and mix well.
- Pour 1/2 banana mixture into prepared loaf pan; top with 2 tablespoons chocolate mixture. Use a fork to spread and swirl the chocolate mixture through the banana batter. Repeat with remaining banana batter and chocolate mixture.
- Bake in the preheated oven until top is golden brown and loaf is cooked through, 50 minutes.