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Even though I love creating savory recipes, I have a HUGE sweet tooth. Banana bread has always been one of those recipes I crave when I want something sweet, I mean who doesn’t love banana bread?! I know there are a million banana bread recipes out there, but this one really is my all-time favorite. I’ve developed it over the years as I’ve gotten into healthier baking and it’s definitely my most made sweet treat. It’s just a plus that it also happens to be gluten-free, grain-free, dairy-free and refined sugar-free! If you’ve never tried making paleo banana bread before, this is your sign!
Chocolate Chip Banana Bread Ingredients
Bananas: As with all banana bread recipes, very ripe bananas should be used for this recipe. The softer the better! And sweeter as well. If you have very large bananas you can use closer to one and half of them, and adjust for consistency if needed.
Eggs: Two slightly beaten eggs are used to bind together the ingredients in the banana bread mix as it bakes. I have not tried this recipe with flax or chia eggs just yet, but let me know if you try it out!
Maple Syrup: Maple syrup is the main source of sweetness in the banana bread, other than the bananas themselves. You’ll want to use a liquid sweetener to get the consistency of the bread right, so you could try honey but coconut sugar or date sugar would not be best.
Coconut Oil: While coconut oil is definitely the best option for the banana bread, any other neutral oil like avocado oil or even olive oil will work. If you use coconut oil you won’t get any kind of coconut taste in the bread, don’t worry! Be sure to melt it before adding it to the batter.
Almond Flour: Almond flour helps thicken up the banana bread batter and makes the final product super fluffy. I don’t recommend subbing the almond flour for another flour because it doesn’t exactly have a 1:1 ratio with another flour. I haven’t tested this recipe with other flours yet.
Coconut Flour: Coconut flour is also used in addition to almond flour in order to thicken the batter a bit more. You don’t need to use a lot of coconut flour for it to be effective – just 1/4 cup is needed for this recipe. If you don’t have any coconut flour, you can just swap it for more almond flour and the consistency will still be similar.
Salt & Cinnamon: The only spices you need to make this recipe are salt and cinnamon. The salt is definitely optional but does help bring out the natural flavors of the banana bread and compliments the sweetness well. Cinnamon adds a warmth to the recipe and makes every bite extra tasty!
Dairy-Free Chocolate Chips: For this recipe, I use Hu Kitchen Chocolate (either a chopped bar or chips work) because it’s a dairy-free and paleo option that I love. You of course don’t have to use dairy-free or paleo chocolate chips if you don’t have a preference or allergy. Feel free to use any brand of chocolate chips that you like.
How To Make Chocolate Chip Banana Bread
Step One: Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with coconut oil.
Step Two: Use a fork to mash the bananas until there are no big pieces left, then whisk in the eggs.
Step Three: Add in the maple syrup, vanilla and melted coconut oil and mix thoroughly.
Step Four: In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt and cinnamon.
Step Five: Combine the wet and dry ingredients and fold without over-mixing. Fold in the chocolate chips, reserving some for topping off the bread.
Step Six: Pour the batter into the prepared loaf pan, evenly spreading it in the pan. Top it off with the remaining chocolate chips and bake for 40-50 minutes, until a toothpick comes out clean and the edges are browned.
Step Seven: Let the banana bread cool completely before removing it from the pan and slicing into 8-10 even pieces. Store in the refrigerator for up to five days and reheat in the microwave or oven.
If you’re looking for a vegan banana recipe, definitely try out my Vegan Chocolate Chip Banana Blondies, which have similar ingredients to this banana bread recipe!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
CHOCOLATE CHIP BANANA BREAD (GF, DF, PALEO)
8-10
servings10
minutes40
minutesGluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
Even though I love creating savory recipes, I have a HUGE sweet tooth. Banana bread has always been one of those recipes I crave when I want something sweet, I mean who doesn’t love banana bread?! I know there are a million banana bread recipes out there, but this one really is my all-time favorite. I’ve developed it over the years as I’ve gotten into healthier baking and it’s definitely my most made sweet treat. It’s just a plus that it also happens to be gluten-free, grain-free, dairy-free and refined sugar-free! If you’ve never tried making paleo banana bread before, this is your sign!
Ingredients
2 ripe bananas
2 eggs, lightly beaten
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 + 1/2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
3/4 cup dairy-free chocolate chips
Directions
- Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with coconut oil.
- Use a fork to mash the bananas until there are no big pieces left, then whisk in the eggs.
- Add in the maple syrup, vanilla and melted coconut oil and mix thoroughly.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt and cinnamon.
- Combine the wet and dry ingredients and fold without over-mixing. Fold in the chocolate chips, reserving some for topping off the bread.
- Pour the batter into the prepared loaf pan, evenly spreading it in the pan. Top it off with the remaining chocolate chips and bake for 40-50 minutes, until a toothpick comes out clean and the edges are browned.
- Let the banana bread cool completely before removing it from the pan and slicing into 8-10 even pieces. Store in the refrigerator for up to five days and reheat in the microwave or oven.
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