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Well, well… my baking adventures continue and I must say, I am extremely proud of this Easy Paleo Chocolate Banana Bread! It’s rich, decadent, paleo-friendly, and a total crowd pleaser! 

I shared this recipe with friends recently and every single person I shared it with immediately texted me for the recipe and all of them couldn’t believe that it is gluten-free, grain-free and dairy-free! 

 

 

Whether you are making this for a make-ahead and on-the-go breakfast, an afternoon pick-me-up, or even an after-dinner sweet treat– you can’t go wrong with this recipe. It’s also a fun treat to toss into lunch boxes for your kiddos that is refined sugar free and only sweetened with maple syrup and banana! Perfection!

So set those bananas aside and let them get nice and brown– then put them to great use and make this delicious and Easy Paleo Chocolate Banana Bread. 

If you love this recipe and are looking for other delicious and healthier baked goods, here are a few of my favorites that are similar!

Easy Paleo Banana Nut Muffins

Paleo Zucchini Bread

Grain-Free Pumpkin Loaf

 

YouTube video

5 from 18 votes

Easy Paleo Chocolate Banana Bread

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 1 loaf

Ingredients 

  • 1 cup mashed, over-ripe banana 3-4 bananas
  • ½ cup maple syrup
  • 2 large eggs
  • ¼ cup liquid coconut oil
  • 2 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ cup cacao powder
  • 1 tsp instant espresso powder
  • 1 cup tapioca flour
  • 1 ¼ cup superfine almond flour
  • 1 ½ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup + 1 tbsp semi sweet chocolate chips *I use Hu Chocolate for Dairy-Free and Paleo compliant
  • ½ tsp flakey sea salt such as Maldon, optional

Instructions 

  • Preheat the oven to 350 degrees F and line a loaf pan with a parchment paper sling and lightly spray with cooking oil spray.
  • In a large mixing bowl, combine the banana, maple syrup, eggs, coconut oil and vanilla extract and whisk together until very well combined.
  • Add the cinnamon, cocoa powder, instant espresso powder, tapioca flour, almond flour, baking soda and salt. Mix until very well combined and there are no lumps. Fold in ½ cup of the chocolate chips.
  • Pour the batter into the prepared loaf pan into an even layer. Evenly sprinkle the remaining 1 tbsp of chocolate chips over the top and sprinkle with the flakey salt, if using.
  • Transfer the loaf to the middle rack of the oven, and bake for 45 to 55 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean.
  • Remove from the oven and let cool in the pan for 10 minutes before gently removing the loaf from the pan and transferring to a wire rack to cool completely.
  • Slice with a serrated bread knife to serve, and enjoy!

Notes

Storing Tips:
This recipe keeps well covered at room temperature for 4 to 5 days. It's also great to pop into the freezer and store for later! 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 1 loaf

Food Photography and Styling by Eat Love Eats

 


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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62 Comments

    1. Unfortunately I dont have the exact swaps for AP flour for this recipe! It’s not a 1:1 swap so i don’t want you to try it and it not turn out just right.

    1. It definitely helps bind this recipe and soften the grainy texture of the almond flour! The best swap would be arrowroot flour for best results.