Chocolate Chip Banana Bread (Paleo, GF)
Banana bread has consistently been a wonderful Paleo baked good in my house. It doesn’t taste like it has been “paleo-ized” or “healthified”… aka a shadow of it’s former unhealthy self. It just tastes delicious!
Dare I say that banana bread tastes better when it is Paleo and non-processed?! I think so, especially this Chocolate Chip Banana Bread recipe.
Why? Well, for starters there is no butter in this Paleo version! There is certainly a time and a place for butter in baked goods, but it does not have to be in banana bread.
It could just be me, but my body doesn’t feel great when lots of butter is involved. And I also hate feeling like my body just went swimming in butter after eating a butter-filled banana bread. You know what I mean?
Another reason this Paleo banana bread tastes better than processed banana bread is that there is no refined sugar inside!
Sugar is snuck into so many of our foods that it’s nice to take a break from the processed stuff.
I honestly can’t imagine going back to non-paleo versions of banana bread after cooking so many paleo muffins and breads for the past seven months or so. It all started with my Honey Banana Cake recipe, which took me quite a few tries to get right!
But I think I have the hang of Paleo baking now and so I’m happily sharing this Chocolate Chip Banana Bread recipe.
This moist, filling, satisfying, full of Enjoy Life chocolate chip goodness, Chocolate Chip Banana Bread. I used mini chocolate chips because I prefer getting smaller bursts of chocolate goodness in my bites, but feel free to use bigger ones.
Enjoy Life chocolate chips are dairy-free, nut-free chocolate and they have been my go-to for dairy-free baking.
I’ve made this banana bread several times already and every time that I make it, it disappears so quickly! Two of my friends tested it out this weekend and they really liked it!
Hearing, “This is Paleo? Really?” always makes me feel successful after creating a recipe.
What makes me feel great as well is using good recipes creatively. I used this recipe to come up with something pretty fun, and creative.
Basically, it’s using this Chocolate Chip Banana Bread recipe to make french toast! I meannnnnn, can you think of a better use for banana bread? NOM.
I like using a mixture of raw honey and Italian honey in this recipe. I find that it makes the batter smell like cake batter. Yuuummm.
I hope you enjoy it as much as me. 🙂
Chocolate Chip Banana Bread (paleo, GF)
Ingredients
- ¾ cup almond flour
- ½ cup coconut flour, ( I like Nutiva Organic for quality and price)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- scant ½ cup honey
- 1 Tbs vanilla
- ½ cup canned coconut milk
- 2 Tbs coconut oil, , melted
- 2 mashed bananas, ( this was ½ cup of mashed bananas for me)
- ½ cup chocolate chips, (I use the Enjoy Life brand because it's dairy-free, nut-free, soy-free and gluten-free)
Instructions
- Preheat the oven to 350 degrees.
- 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 mix with an electric mixer.
- Fold most of the ½ cup of chocolate chips into the batter. Leave some to the side to put on top of 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 some of the chocolate chips on top of the batter and push down with a spoon.
- Bake for 40 minutes.
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.
35 Comments on “Chocolate Chip Banana Bread (Paleo, GF)”
filling1
Could you please clarify the amount of bananas? The recipe says “2 large mashed small banana” . Is it 2 small bananas or 1/2 large banana? I was afraid to put in two large ones for fear the batter would come out too wet, so I just used one large one. The loaf is in the oven right now, so I won’t know whether it will have a strong enough banana flavor, or if I used too much and it won’t bake right. Please let me know what the measurement is supposed to be. Thanks,
Marilyn
I’m sorry! It is supposed to be 2 small bananas, that are mashed. Thanks for pointing that out. I think one large one should have worked well. How did it turn out?
I wonder if there’s an alternative to using almond flour?? Anytime I use it to bake with I get such intestinal distress. I can use any gluten free/ paleo/ grain free alternative. Thank you
Hi, there are many alternatives like arrow root flour or tapioca flour. I haven’t played around with the proportions for those two flours, so let me if you try it out! If you are ok using regular gluten free flour that can be an option as well. Lastly, sunflower flour is something that seems like a good alternative that has been popping up all over the internet. I’ve attached a link about it. 🙂
http://paleoparents.com/featured/nut-free-almond-flour-replacement/
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It turned out delicious! I left the coconut oil on the stove melted and forgot to add it, but you wouldn’t even know, so that could even be excluded.
Oh wow, thats good to know! I’ll make sure to try it without next time 🙂
Thank you for submitting this recipe (a while back) to YG! I love it and think it will fit in perfectly with out new GF and Paleo categories. Sharing today on the FB page because it’s National Banana Bread day! Hope to see more of your submissions soon!
Thank you! I love that Yum Google has a GF and Paleo section now, I’ll have to submit more of my recipes! 🙂
I doubled this recipe for Easter brunch and kept true to the recipe. Delicious and filling!
Glad to hear it! Thanks for letting me know… this banana bread is one of my favorites!
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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!!!!
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. 🙁 But I found a webpage that has some interesting ideas. http://www.paleohacks.com/substitutes/is-there-a-substitute-for-coconut-flour-5262 I’m curious if the first suggestion of grinding unsweetened dried coconut would work. 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.
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! 🙂
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! 🙂
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!
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!
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!
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!
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 🙂
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. 🙂
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. 🙂