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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.
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!
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! 🙂
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 🙂
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. 🙂
https://paleoparents.com/featured/nut-free-almond-flour-replacement/
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?
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