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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

Paleo Zucchini Bread

Easy Monkey Bread Muffins

Grain-Free Pumpkin Loaf

Easy Paleo Banana Nut Muffins

 

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5 from 26 votes

Easy Paleo Chocolate Banana Bread

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

Calories: 299kcal, Carbohydrates: 35g, Protein: 6g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 33mg, Sodium: 238mg, Potassium: 227mg, Fiber: 4g, Sugar: 15g, Vitamin A: 63IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 2mg

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

Additional Info

Author: Alex Snodgrass
Servings: 10
Calories: 299
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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!

Get to know Alex

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5 from 26 votes (3 ratings without comment)

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78 Comments

  1. 5 stars
    Wow this is fantastic! I’ve already made it two times in two weeks. As a banana bread lover and chocolate lover, I could eat this every single day (as I have been)! Thank you!!

    Reply

  2. 5 stars
    Easy and delicious! I omitted the chocolate chips because I wanted less sugar for a breakfast bread. My family loved it. I’ll be making a double batch this weekend.

    Reply

  3. 5 stars
    This bread is so freakin good and I don’t feel guilty eating it! I used regular cocoa powder instead of cacao. It is delicious!

    Reply

  5. 5 stars
    This banana bread was AMAZING!! Such a great taste and texture and my whole family loved it. Will definitely be adding this to our rotation.

    Reply

  6. 5 stars
    This was a great recipe . Very moist with a deep rich chocoate flavour . I used really good organic cacao powder and 2 squares of 72% Lindt and 2 squares 85% instead of choc chips .

    Reply

    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.

      Reply

    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.

      Reply

        1. Hi! Cassava flour doesn’t bake the same as almond flour and tapioca, and I don’t recommend it as a swap here.

          Reply