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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.
want more recipes like this one? try these!
Pumpkin Spice Streusel Muffins
Easy Paleo Chocolate Banana Bread
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
5 out of 5 stars
Hi! I would love to try this – what are your thoughts on using flax eggs instead of eggs? We have an allergy in this family. Thank you!!
I have not tried this with flax eggs but maybe someone else has who can share!
Love this bread. We typically don’t eat gluten free bread, but my kids did not notice a difference in taste or texture. I’m so excited to have a healthier alternative to a traditional chocolate banana bread. I used arrow root 1:1 replacement for the tapioca flour and avacado oil for coconut oil (that’s what I had in the pantry) without issue.
I made this a few days ago and it is the BEST paleo loaf I have ever made. I need to make some dietary changes for thyroid support, but I always miss baked goods and feel deprived and binge on unhealthy choices. A lot of paleo loafs end up eggy and squishy. Not this one!! This loaf is my new go-to. Breakfast with some berries and Turkey bacon, dessert with a squirt of whipped cream…. Thank you for this! My kids love it so it’s such a win for me!
so happy it was a hit!!! 🙂 yay!
I made this as instructed, minus the espresso powder. It turned out AMAZING. Not mushy like some GF breads, it has a great crumb and great flavor. The chocolate chips even dispersed through the loaf. Tastes like the regular ch banana bread my mom made back in the day.
Hi Alex! What do you recommend as a substitute for almond flour? Thanks!
all of the grain-free flours can be pretty fickle– and I haven’t tried with alternative flours yet so I can’t say with 100% certainty that something will work as a 1:1 ratio! I am sorry! (i’ll report back when I have the time to get some alternatives figured out). Out of curiousity, is this due to a nut allergy?
there are a ton of great chocolate banana breads out there that are not paleo that I am sure you can find in the meantime.
Different commenter—but I have the same question! Allergy mom over here and I’m always trouble-shooting and struggling to accommodate my gluten-free husband and nut-allergic kids without making completely separate things all the time.
Thoughts on substituting the tapioca flour for cornstarch? I saw online it’s a good alternative to use but to use half the amount as directed. Anyone tried this?
I have not tried this but maybe someone else has made a swap and can advise!
Do you think this would work as banana muffins? 🙂
I don’t have almond flour at this time. Can I use coconut flour instead?
Don’t use coconut flour as a sub here, it is too dense and won’t work the same in this recipe.
Wanting to try this delish looking recipe! Can I leave out the espresso powder or replace it with something? Or is it necessary?
it just helps amp up the chocolate flavor– you can use instant coffee powder, too. omitting it is fine though and it will still turn out great!
Could I use 1 to 1 GF flour in this?
ohhh it *might* turn out right but i know that flour swaps can be testy, and i haven’t yet tried this alternative.
Hi! This looks AMAZING! Any subs for tapioca flour??
Thank you!
Yes, Arrowroot Flour is the only sub I recommend here 🙂
I didn’t have quite enough tapioca flour so I filled the gap with arrowroot flour and it turned out great 🙂
Hi! This looks so delicious! Are you using coconut oil that stays in liquid form, or are you melting it? Thanks!
Hi Shari, yes I am using the “liquid coconut oil” in this one (you can also opt to melt and cool if desired or sub for avocado oil)