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Everyone will absolutely love this healthy chocolate chip banana bread! Moist, naturally sweet, and loaded with chocolate chips, this Paleo banana bread recipe is grain-free, gluten-free, and refined sugar-free. Simple to make and seriously irresistible!!!
Even if you have never been a banana bread fan, this chocolate chip version will change your mind. I am completely obsessed. It is perfect for breakfast, a snack, or an after-dinner treat with tea!!!
As a nutritionist, I love recipes that are easy, wholesome, and actually delicious [link to About page]. This one hits all three!
What You’ll Love About This Banana Bread
- Super moist and naturally sweet
- Easy to make with simple ingredients
- Perfect for family breakfasts, snacks, or dessert
- Chocolate chips add a fun, indulgent touch without refined sugar
- Grain-free and gluten-free, so everyone can enjoy it
How to Make This Healthy Banana Bread
- Preheat your oven and prepare a loaf pan.
- In one bowl, combine your dry ingredients. In another, mash ripe bananas and mix with eggs, coconut oil, and maple syrup.
- Fold the dry ingredients into the wet mixture until just combined. Stir in chocolate chips and nuts if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50-55 minutes or until the top is golden and the center no longer jiggles.
- Let the bread cool for at least 15 minutes before slicing and enjoying.
Tips for the Best Paleo Banana Bread
- Use very ripe bananas for maximum sweetness and moisture.
- Mix gently once you combine wet and dry ingredients to keep the bread tender.
- Chocolate chips can be swapped for chunks of your favorite chocolate or left out.
- For a nut-free version, omit walnuts or replace with seeds.
- Store leftover bread in an airtight container for up to 3 days or freeze for later.
Enjoy this easy grain-free chocolate chip banana bread any time of the day!!!!
For a protein‑packed spin on banana bread, try my High‑Protein Banana Bread with Greek Yogurt and PBfit. It’s moist, flavorful, and perfect for breakfast or snacks!
Chocolate Chip Banana Bread (Paleo)
Ingredients
- 1.5 cups super fine almond flour
- 1/4 cup coconut flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1.5 tsp cinnamon
- 3 very ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 3 eggs
- 1/3 cup maple syrup
- 2/3 cup chocolate chips, use this brand for Paleo
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat your oven to 350 degrees. Grease a 9×5 loaf pan, you can also add parchment paper for easier clean up and release of the bread.
- In a medium sized bowl, mix together your dry ingredients: flours, baking soda, salt, cinnamon)
- In a smaller bowl, whisk the eggs, and add in wet ingredients: bananas, coconut oil, maple syrup.
- Fold wet ingredients into dry and mix with a spoon until all the dry pockets are gone. Now add in chocolate chips and walnuts (if using). Batter will be thick.
- Spoon batter into your loaf pan. Even out the top with a spatula.
- Place inside the oven and bake for 50-55 minutes, or until top is browned and a toothpick inserted in the middle comes out clean.
- Remove from oven and let sit to cool for at least 10 minutes before removing from pan. If not using parchment paper, run a knife along the sides before attempting to remove bread from the pan.
Do you think it’s possible to substitute oat flour for the coconut flour ?
I have never tried with oat flour. It might be ok? I know that coconut flour helps to dry it out a bit, so tapioca flour would be another good substitution.
Um, well… I may or may not have already eaten half of this. Now I need to make another loaf for my company. This. Is. DELICIOUS!!!! Thank you, thank you, thank you!
I see baking powder in the directions, but no baking powder in the ingredients list, so I don’t know how much.
You don’t need baking powder. I took it out of the recipe and omitted from the ingredients but forgot to take out in the directions. It’s gone now.
If I use liquid coconut oil, is it still 1/3 cu? Your directions are 1/3 cup coconut oil melted, not 1/3 cup melted coconut oil. Thanks.
Yes, it’s 1/3 cup after it’s melted. Sorry for the confusion!
For the caramel sauce could maple syrup be substituted for coconut sugar?
There is no caramel sauce on this recipe, but for others you can definitely try the maple syrup. It will be a thinner consistency.
A coworker made this for our office and it’s OUTSTANDING!
I made this bread with a few modifications: agave and honey instead of maple syrup (didn’t have it) and no cinnamon. It came out exactly delicious. It’s always a challenging to get the right texture when using almond or coconut flour. This cake/bread had a wonderful texture–like pound cake with a little bit of pudding. Thank you for sharing!
Forgot to add my rating. 5 stars!