Sometimes, I just need something that feels like a treat but doesn’t wreck my body with sugar and weird ingredients.
This Chocolate Paleo Banana Bread came out of one of those moments—a rainy Saturday when I had some overly ripe bananas and a serious chocolate craving.
It’s moist (sorry if you hate that word, but it’s true), rich, and somehow feels indulgent and healthy at the same time. Perfect for a cozy breakfast or a late-night snack.
Let’s dive in, shall we?
Tips for Flavor and Nutrition
- Ripe Bananas: The spottier, the better! They’re sweeter and easier to mash.
- Cacao Powder: Use raw cacao for extra antioxidants and a richer chocolate flavor.
- Custom Crunch: Walnuts or pecans add a delightful texture, but you can skip them if you’re a purist.
- Storage: Wrap leftovers tightly and keep them in the fridge for up to a week—or freeze slices individually for quick grab-and-go snacks.
Variations
- Nut-Free: Swap almond butter with sunflower seed butter and almond flour with cassava flour.
- Extra Chocolatey: Add a drizzle of melted chocolate on top before serving.
- Low-Carb Option: Replace coconut sugar with a paleo-friendly sweetener like monk fruit or stevia.
Serving Suggestions
Slice thick and enjoy it plain or warmed up with a smear of ghee or almond butter. Pair it with a hot cup of coffee or tea for the ultimate comfort moment. If serving as a dessert, dust it with a little powdered cacao and a handful of fresh berries.
Enjoy baking this for your family or just for you—because sometimes, self-care is as simple as a slice of warm chocolate banana bread.
Enjoy baking this for your family or just for you—because sometimes, self-care is as simple as a slice of warm chocolate banana bread.
Chocolate Paleo Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Gluten Free
Description
A rich, moist banana bread made with simple, wholesome ingredients like almond flour, cacao, and coconut sugar. Perfect for breakfast, dessert, or a healthy snack.
Ingredients
- 3 medium ripe bananas (mashed, about 1 ½ cups)
- 3 large eggs (pasture-raised if possible)
- ¼ cup melted coconut oil (plus a bit for greasing the pan)
- ⅓ cup almond butter (creamy and unsweetened)
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup cacao powder (or unsweetened cocoa powder)
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup dark chocolate chips (dairy-free if strict paleo)
- Optional: ¼ cup chopped walnuts or pecans for some crunch
Instructions
- Prep Work: Preheat your oven to 350°F. Grease a loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- Mash & Mix: In a large bowl, mash the bananas until smooth. Add the eggs, coconut oil, almond butter, coconut sugar, and vanilla extract. Whisk until combined.
- Dry Meets Wet: In a separate bowl, whisk together almond flour, coconut flour, cacao powder, baking soda, and sea salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- Chocolate Time: Fold in the dark chocolate chips (and nuts, if you’re adding them).
- Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool It Down: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This part is hard, but it’s worth it to get those clean slices!
Notes
Store in the fridge for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert/Baking
- Method: Baking
- Cuisine: Paleo, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220 per slice
- Sugar: 12g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
