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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.
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.
Table of Contents
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
- 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
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.
Step 2: Pour the banana bread batter into a parchment lined loaf tin. Sprinkle with chocolate chips on top.
Step 3: Bake!
Recipe FAQs
Cover and keep on the counter for up to 3 days or cover and refrigerate for up to 5 days.
Yes! Slice and then freeze in an airtight container. Place each slice in the fridge or microwave it to defrost.
I love slathering almond butter, ghee, or jam on each slice. I also love turning slices of banana bread into french toast.
Other Paleo Banana Bread recipes you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Chocolate Chip Banana Bread (Gluten free)
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, love your blog!
Btw, do you know how different it will be if i use desiccated coconut instead of coconut flour?
Thanks!!
Oh and can i replace coconut milk with almond milk?
You could replace the coconut milk with the almond milk though!
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. :/
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! 🙂
Let me know how/ if it works. It would be great to know. 🙂
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?)
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. 🙂
Hello!
I planned to make a banana muffins instead. How long is the bake time? Thank you.
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. 🙂