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This Paleo Chocolate Chip Banana Bread is a classic paleo banana bread recipe made with almond flour, coconut flour, honey, and coconut oil. It tastes amazing and is naturally dairy-free and gluten-free.

Paleo Chocolate Chip Banana Bread sliced on parchment paper.

If you’ve seen the amount of banana bread recipes that I have on my blog, then you know that I’m a huge fan of paleo banana breads. My Paleo coffee cake banana bread and sunflower seed butter and chocolate chip banana bread are two of my favorites.

However this Paleo chocolate chip banana bread recipe is one of the OG recipes on my site. It’s a classic chocolate chip banana bread recipe that is fluffy and moist and absolutely delicious. It is the perfect recipe to make if you’ve got some ripe bananas lying around.

A slice of gluten free chocolate chip banana bread in someone's hands.

Why this recipe works

  • It has amazing banana and chocolate flavor in a Paleo bread form.
  • It is allergy friendly. It is peanut-free, dairy-free, gluten-free and soy-free.
  • It is easy to make and comes together quickly.
  • It is made with a mixture of almond flour and coconut flour.
  • It is a healthy way to use up leftover bananas.

Recipe ingredients

Ingredients needed to make Paleo Chocolate Chip Banana Bread.
  • Almond flour– blanched almond flour is best for baking because it is more refined in texture.
  • Coconut flour– coconut flour is very absorbent. Make sure to use a good brand that you trust because this affects flavor. I love Anthonys coconut flour.
  • Baking soda and baking powder– this helps the banana bread rise.
  • Eggs– these help bind the batter together.
  • Honey-you can use any kind of honey, but the drippy kind is easier to scoop out and measure.
  • Coconut milk– canned or in a carton both work here.
  • Coconut oil– use refined coconut oil if you want less coconut flavor.
  • Bananas-make sure they are ripe.
  • Dairy-free chocolate chips– there are many brands of dairy-free chocolate chips. If you want a Paleo alternative, try HU Chocolate.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of honey, you can use maple syrup.
  • Instead of coconut milk, you can use almond milk or coconut cream.
  • Instead of coconut oil, you can use olive oil or avocado oil.
  • Instead of chocolate chips, you can use walnuts or raisins.

Step by step instructions

Chocolate Chip Banana Bread batter in a bowl.
Step 1

Step 1: Make the banana bread batter. In one bowl, mix the almond flour, coconut flour, baking soda, baking powder, and salt with a fork. In a second bowl, mix the eggs, honey, vanilla, and coconut milk. Then add the coconut oil to the bowl and mix. Add the mashed banana and mix. Fold in the chocolate chips.

Chocolate Chip Banana Bread before baking.
Step 2

Step 2: Pour the banana bread batter into a parchment lined loaf tin. Sprinkle with chocolate chips on top.

Paleo Chocolate Chip Banana Bread after baking.
Step 3

Step 3: Bake!

Recipe FAQs

How do you store it?

Cover and keep on the counter for up to 3 days or cover and refrigerate for up to 5 days.

Can you freeze it?

Yes! Slice and then freeze in an airtight container. Place each slice in the fridge or microwave it to defrost.

What are the best ways to serve it?

I love slathering almond butter, ghee, or jam on each slice. I also love turning slices of banana bread into french toast.

Dairy free chocolate chip banana bread that is sliced.

Other Paleo Banana Bread recipes you’ll love

Did you try this recipe? Please leave me a ⭐ review below!

4.41 from 5 votes

Paleo Chocolate Chip Banana Bread (Gluten free)

Servings: 10 slices
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Paleo chocolate chip banana bread sliced on a parchment paper.
A delicious almond flour based banana bread full banana and chocolate chip flavor!

Ingredients 

  • ¾ cup almond flour
  • ½ cup coconut flour, ( I like Nutiva Organic for quality and price)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • scant ½ cup honey
  • 1 Tablespoon vanilla
  • ½ cup canned coconut milk
  • 2 Tablespoons coconut oil, melted
  • 2 bananas, mashed ( this was ½ cup of mashed bananas for me)
  • ½ cup chocolate chips
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Instructions 

  • Preheat the oven to 350 degrees F.
  • Line a small metal loaf pan with parchment paper. (I used a 9.25 x 5.5 x 2.75 in metal loaf pan)
  • In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, and salt with a fork. Set the bowl aside.
  • In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
  • Put bowl 1 into bowl 2 and whisk.
  • Fold most of the chocolate chips into the batter.
  • Pour the batter into a lined loaf pan and then pat the top of the batter with a spoon to make sure it is flat. Place a few chocolate chips on top of the batter and push down with a spoon.
  • Bake for 40 minutes.

Notes

  • Instead of honey, you can use maple syrup.
  • Instead of coconut milk, you can use almond milk or coconut cream.
  • Instead of coconut oil, you can use olive oil or avocado oil.
  • Instead of chocolate chips, you can use walnuts or raisins.

Nutrition

Calories: 206kcalCarbohydrates: 17gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 237mgPotassium: 156mgFiber: 4gSugar: 9gVitamin A: 63IUVitamin C: 2mgCalcium: 56mgIron: 1mg

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

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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35 Comments

  1. Hi, love your blog!
    Btw, do you know how different it will be if i use desiccated coconut instead of coconut flour?
    Thanks!!

    1. Thank you! 🙂 I’m not sure how different it will be because desiccated coconut has the moisture removed from it, while coconut flour has the fat removed from it… since the fat amounts aren’t the same this could through off the proportions of the recipe. :/

      1. Thankss!! Im gonna go ahead and try with desiccated coconut since its lying in my kitchen already…
        Thanks alot!! Really love your recipes.. im not really a kitchen person but your blog makes me wana try making them! 🙂

    2. Another question, i actually like more banana taste in my bread, if i add more bananas (maybe 2 large ones) to this recipe, will it change the proportions or change the texture of the final product? (Becomes gooey?)

      1. Do you want to add 2 large bananas total or 2 large bananas on top of the 2 bananas in the recipe? If you are just adding 2 large bananas I think that is fine. If you are adding 4 bananas, then I would remove the coconut oil. Bananas add moisture to the banana bread and so you’d need to remove the amount of fat to counter balance that. 🙂

    1. Hi! I would bake them for about 25-30 minutes, but I’d start checking on them at around 20 minutes, just in case they cook faster than expected. 🙂

  2. Hello! I’ve made this before and so delish!!! I was wondering if I can use maple syrup rather than honey. If not, maybe reduce the amount by 1/2. I noticed you had put a “scant 1/2”. Thank you!

    1. You can definitely use maple syrup instead of honey. I tend to use less maple syrup when baking so you could totally reduce the amount. I love the taste of it in banana bread,yum! Let me know how it tastes 🙂

  3. Both my sister-in-law and I made this bread and it didn’t work for either of us. We were left with very gooey almost raw bread that falls apart. I cooked it for over an hour and while it got very dark brown it still would not cook through. I followed the recipe exactly except I used flax eggs rather than eggs (we don’t eat eggs). Is this why it didn’t work? It tastes great still. Thank you!

    1. Oh no, sorry to hear that… I wonder, what kind of coconut milk did you use? If it’s from a carton, that may have been the problem. I find baking with coconut milk from a can, the type with no preservatives in it, makes a big difference. And do you happen to live somewhere with high elevation? I’ve heard that changes the recipe. Although, I have never cooked with flax eggs before so I’m not sure how that would affect the recipe. I’d be curious to test that out myself!

      1. Yes it was milk from a carton, that is really interesting! I don’t live at a high elevation so maybe it was the milk. Thank you for the response!

  4. Hi!! Thanks so much for your recipe! My daughters absolutely love it, and it’s gone within less than 24 hours (and that’s if I’m monitoring them!).

    I just wanted to make a couple notes though, as you say above that your recipe is paleo. Baking powder is NOT paleo. If you wanted to adjust the recipe to accomodate that, you could add 1/8 teaspoon of baking soda and 1/4 teaspoon of cream of tartar.

    Also, enjoy life brand chocolate chips are NOT paleo. They contain cane sugar. I’m not sure if you’re getting subsidy from them for your blog, which is totally okay! Everyone has to make a living. 🙂 The brand that I have found in an organic store close to me is Zimt. It has no soy, no dairy, and its sweetened with coconut sugar. 🙂

    Hope that helps, and thanks again for the amazing recipe! 🙂4 stars

    1. Oh my goodness! I’m so glad you commented. I had no idea baking powder wasn’t Paleo (embarrassed), but I’m glad I know now, thanks for the tip on how to use baking soda and cream of tartar to replicate the effects of it. Also, I knew Enjoy Life wasn’t Paleo, but I thought it was the closest thing I could find. I’m so excited about Zimt, again I had no idea about it! Thanks for all the great information! 🙂

  5. Hi! Thanks for this amazing recipe 🙂 I’ll try it today. Just one question…can I sub coconut flour for shredded coconut? There is no coconut flour in my country. Also, is tapioca baking powder the same as tapioca flour?
    Thanks again!!!!

    1. I wouldn’t replace the coconut flour with shredded coconut. Coconut flour is super absorbent and I think that the proportions wouldn’t work the same, unfortunately. 🙁 As for tapioca baking powder, I’ve never heard of it! I did a quick internet search and didn’t see anything on it either. I’m intrigued. I’ll keep looking.