Paleo Banana Bread with Sunflower Butter and Chocolate Chips (Gluten-free)
A Paleo, Gluten-free, and Dairy-free banana bread filled with chocolate chips and sunflower seed butter swirls.
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Bread
Cuisine: American
Servings: 8
Preheat oven to 350 degrees F. Grease a 9 in x 5 in loaf pan and line with parchment paper.
In a large bowl, mix the olive oil and coconut sugar with a fork or whisk. Add the eggs, vanilla, and mashed bananas and whisk again until well mixed.
In another bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon. Mix with a fork until blended.
Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until just combined. Fold in chocolate chips.
Pour 1/2 of the banana bread batter into the loaf pan. Drizzle with 2 Tbs sunflower seed butter. Then, add the other 1/2 of batter on top of that and drizzle with 2 Tbs sunflower seed butter. Use a knife to make swirls with the sunflower seed butter.
Bake for 50-55 minutes, until golden brown and a toothpick comes out mostly clean.
- You can use peanut butter (not Paleo), pumpkin seed butter or tahini instead of sunflower butter,
Calories: 616kcal | Carbohydrates: 59g | Protein: 13g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 341mg | Potassium: 147mg | Fiber: 8g | Sugar: 26g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 4mg