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This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is an easy recipe you’ll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.
**2017 Update** This recipe has been a favorite since it’s initial publishing in August of 2014 – I’ve made it SO many times, always to rave reviews, and I know so many of you love it too! This well-loved recipe deserved some new photos, so it got a makeover!
Of course, the recipe remains the same as when it was originally published, as does the original post text below. If you haven’t tried this one yet…what are you waiting for?!
I originally was not going to post this recipe on Bakerita, not only because I already have way too many banana bread recipes on this site, but also because 80% of them include chocolate in some way. Oops. #sorrynotsorry
But…after I made it, and it got devoured within mere hours, with everyone having no idea it was grain-free and no sugar added (besides the chocolate), I decided it needed to be posted. And YEAH, you read that right – this banana bread has NO sugar added.
Because THIS banana bread is sweetened only with bananas. Of course, I ruined the sugar free thing by adding chunks of chopped chocolate (so much better than chocolate chips guys – try it), but who can resist big melted chocolate chunks in their banana bread?!?
Leave the chocolate out though (or make your own batch of paleo chocolate), and this stuff is totally paleo-friendly, grain-free, gluten-free, no sugar added, soy-free…I can’t think of any more “frees” but I’m sure it totally could apply to more diet categories too.
I was eating slivers of this banana bread with some of the chocolate coconut almond butter that I used in the recipe as well. It was so beyond good, guys. The banana flavor comes through better than most recipes I’ve made, and they also add so much moisture and keep the bread super tender. The touch of cinnamon adds that extra bit of warmth too. SO good.
I absolutely love how guilt-free this stuff is while tasting so insanely decadent. AND – it’s easy. I hate when quick batters take forever to come together, so it makes me happy that this one doesn’t take more than a few minutes of measuring and stirring ingredients together. No need to worry about overmixing either, since there’s no gluten in this recipe!
Paleo Chocolate Chunk Banana Bread Recipe
This Paleo Chocolate Chunk Banana Bread is a standout, even among all my other banana bread recipes. Since I posted this recipe back during my senior year of college, it’s been made countless times in my kitchen, in my sister’s kitchen, and in hundreds (maybe thousands?) of your kitchens! Tons of you have let me know that it’s a staple for you and your familys. I believe my favorite way to enjoy a slice is warmed up for about 15-20 seconds in the microwave, either plain or with a tiny bit of almond butter drizzled on top…swooooon!
If you’re one of the folks that haven’t yet tried this Paleo Banana Bread, I think it’s time to change that! You’re going to love this moist, flavorful, just-sweet-enough banana bread. Get the recipe below, get to baking, and enjoy each and every bite.
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Paleo Chocolate Chunk Banana Bread
Ingredients
- 4 bananas, 2 ½ cups mashed or 575 grams
- 4 eggs
- ½ cup 140 grams almond butter, or any nut butter of your choice
- 4 tablespoons coconut oil, melted
- ½ cup 75 grams coconut flour
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of sea salt
- 6 ounces dark chocolate, chopped (see Notes for recommendation to keep 100% Paleo)
Instructions
- Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn't springing back, keep it in the oven until it does to ensure it's baked through.
- Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.
Notes
Want more banana bread?! Try these other outrageously delicious banana bread recipes…
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Paleo Cinnamon Streusel Banana Bread
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And it’s not quite banana bread…but I think you’ll love this Banana Bread Pecan Almond Butter!
Just made these this weekend. Paleo chocolate chunk banana bread. It was f* sensational. Would recommend and make again! Thanks Bakerita!
So glad you enjoyed it, K! Thanks so much for your feedback.
Awesome recipe!!! Came out delicious! I used enjoy life chocolate chunks. Should it be stored in the refrigerator?
It can be kept at room temperature for a day or two, but I usually store it in the fridge to help it keep longer!
These were delicious and so easy to make. I used dark chocolate chips since that is what I had. Just love that there is no sugar or sweeteners of any kind. The first time I made it in the loaf pan, the second time I tried it as muffins. I used the silicone muffin bakeware and they popped out easily. I sprayed the bakeware and cooked them for less time 25 minutes. Yummy, thanks for the recipe.
So happy to hear you enjoyed this recipe, Susan! Thanks for your feedback.
Does this recipe freeze well?
Yes it freezes very well, just make sure it’s well wrapped to prevent freezer burn!
Hey Rachel!
I was making notes on what ingredients to buy to bake the banana bread when a question popped up. You recipe says “1/2 cup (140 grams) almond butter” and “1/2 cup (75 grams) coconut flour”. Is it true that half a cup converts to 140 grams when it comes to butter, but only to 75 grams when it comes to flour? Thanks a lot in advance!
Best regards from Germany,
Franzi
Hi Franzi, yes it’s true! Different products weigh different amounts based on volume.
I’m not sure where I went wrong! My bread was still super gooey at 60 minutes and completely fell apart when it was cooling :(
Hi Jen – how odd! Depending on your oven, your temperature could’ve just been off which caused the bread to cook slower. It’s important to always cook bread like this until its no longer jiggly and it springs back when poked. It probably fell apart from not being cooked enough. Sorry you had trouble!
I had the same trouble.
I will be baking it in a shallower pan next time. My oven is wretched and runs too hot but i have it in the oven ( again) on a cookie sheet to get it firmed up. It tastes amazing though. I will be trying again.
Sorry that you had some trouble getting it to bake through!! Hope it works out with the rebaking on the baking sheet so you can enjoy it :)
This is my absolute favorite banana bread recipe! Thank you :)
So happy to hear that!! Thanks Mariham :)
Hi! I made this today and while it came out delicious, it seems more like a soufflé than a bread. Very moist. Did it not cook long enough? I did 60 minutes at 350 and THOUGHT the toothpick came out clean. This is my first go-round with paleo baking, so I want to be sure I did it right! My 2 year old loves it and I also want to make sure it’s cooked enough. Thanks for any help you can give!
Hi Carole, paleo baking can be tricky and sometimes based on your bananas, it might need a little bit longer. A good trick is to press down lightly on the bread – if it springs back, it’s ready to go, but if the finger imprint stays, it needs a little long. You should be fine with it being cooked through enough for your 2-year old, though!
haha JUST posted my own comment about this same feeling, and then I saw your comment! Mine came out the same… I’m pregnant and so also wanting to make sure it’d be safe for me to eat!
I made this bread today and after cooking it for just about an hour, the toothpick came out clean. I let it sit for at least 30 mins and then took it out of the pan, it was super moist… and I got nervous that it wasn’t fully cooked (since there’s egg in it!) … so I let it sit a while and it didn’t get any better, so put it back in oven for another 15 or so mins upside-down. The outer part got a little more done but still super moist/wet inside. Is this the normal consistency!?! Please help! IDK if I should eat it! :-/
Hi Justine, so sorry you had trouble! It shouldn’t be too soft, but after an hour in the oven, it will be fine to eat as it’s been heated enough for any bacteria to be killed. I just added a note to the recipe to test the doneness better – when you press against the top of the loaf, it should spring back, not stay indented. Hope this helps, and again, so sorry for your troubles. You could probably toast each slice individually to make it a better texture for eating!
can i use all almond flour in place of coconut? if so, how much?
I haven’t tested it this way so no guarantees, but you’ll want to use 3x the amount of almond flour since coconut flour is so absorbent. Enjoy!