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5 from 16 votes

Easy Paleo Chocolate Banana Bread

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 1 loaf


  • 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


  • 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!


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!