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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!
SO GOOD! Easy too! I Used Hu Kitchen chocolate gems and they worked perfectly.
Cooked well and all the way through! A lot of other banana bread recipes I’ve tried just didn’t cook great. And this was very moist and just so delicious!!
So so glad you’re loving it, Amber!! Thanks for your feedback :D
This delicious paleo banana bread from bakerita is a staple in my house! Paleo, no added sugar, and loaded with chocolatey deliciousness!
Woohoo!! So glad you love it, Pam!
We made this tonight and used 1 cup of almond flour and a half cup of oat flour instead of the coconnut and it turned out great! Also added around a tsp extra baking powder in case the extra flour made it dense. Each of my daughters made a big loaf and we had fun guessing whose was whose. They decorated the top with pumpkin seeds, cinnamon and sugar. Thanks for another great recipe! :D
So glad you loved it, Mira! Thanks so much for the feedback, and for sharing your change and how it worked out – super helpful.
Thank you so much for this recipe- I’ve probably made this 50 times since finding your recipe a few years ago.
Everyone loves it. It lasts at room temp for at least 3-4 days, so it’s been great to take on trips to make sure there’s always a healthy snack available! I’ve found it still tastes great with just half the amount of chocolate chips.
So glad you’re loving it, Maria!!
Turned out great! Very moist. I made in an 8×8 pan baked for 60 min. Added 3oz Hu Gems and 3 oz walnuts. Definitely make again ⭐️⭐️⭐️⭐️⭐️
Thanks for the feedback, Glenda!
I have made this recipe for almost 10 years now it never grows old today I had success in my air fryer convection bake setting !!!
So glad you’re loving it, Michelle! Thanks for the feedback. It’s super helpful if you can leave a star review next time :)
I made this for the first time about a month ago and I’m addicted. I have to eat an anti-inflammatory diet and this is so easy to do, and fits the bill perfectly.
This is one of the few sweet treats I can make at home that doesn’t taste like “health” food, even though I feel zero guilt about having it.
I’ve also found that adding a couple extra ounces of dark chocolate does not impact the structure of the recipe, but it does bring additional job to my heart :)
Thank you!
So glad you love it, Leah! Thanks so much for the feedback.
From a grain free girl- I’m always skeptical to try new recipes as often they don’t turn out. This one is EXCELLENT!!
The best compliment, thank you so much Meagan!!
So I actually DID make this and it was great! I didn’t have Coconut Flour so I used whole wheat flour (not Paleo, I know). Everything else was per the recipe. Not too sweet and super duper moist. I did have to bake it for about 60 minutes. At 50 minutes my toothpick was clean but the top didn’t bounce back. I got “the bounce” closer to 60 minutes.
So glad you’re loving it, thanks for sharing your change and feedback, Amanda!