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Paleo Chocolate Chunk Banana Bread (No Sugar Added!)

★★★★★ from 40 reviews

(Last updated February 13, 2021)Banana· Bread· Breakfast· Chocolate· Dairy Free· Fruit· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free

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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.

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is 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?!

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

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.

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

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.

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

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!

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

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.

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

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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 easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

Paleo Chocolate Chunk Banana Bread

★★★★★

5 from 40 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 12 slices 1x
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Description

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you’ll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

Ingredients

Scale
  • 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

  1. Grease one 9″x5″ loaf pan (or 8″x8″ square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. 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.
  6. 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

Try making your own Paleo chocolate chunks to use in this bread, which keeps it totally Paleo!

Recipe adapted slightly from Civilized Caveman Cooking

  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 267
  • Sugar: 9
  • Sodium: 126
  • Fat: 18
  • Saturated Fat: 9
  • Carbohydrates: 20
  • Fiber: 5
  • Protein: 6
  • Cholesterol: 54

Want more banana bread?! Try these other outrageously delicious banana bread recipes…

Paleo Honey Nut Banana BreadThis Paleo Honey Nut Banana Bread is a deliciously healthy breakfast or snack that will help keep you satiated for hours. It's a lightly honey-sweetened treat that's gluten-free and grain-free and packed with crunchy walnuts.

———————————–

Paleo Cinnamon Streusel Banana Bread

This Paleo Cinnamon Streusel Banana Bread has a layer of pecan crumble in the center and on top, creating a ripple of cinnamon flavor throughout the whole loaf of banana bread. This moist gluten-free + refined sugar free bread is sweetened with bananas and made with coconut flour.

———————————–

And it’s not quite banana bread…but I think you’ll love this Banana Bread Pecan Almond Butter!

You'll want to spread this Banana Bread Pecan Almond Butter on everything! This creamy nut butter, made from pecans and almonds, tastes like a spreadable version of banana bread, loaded with cinnamon, nutmeg, and dried banana bits. There's no sugar added in this vegan, Paleo, + Whole30-approved treat.

This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.
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  2. Ashley says

    I agree – I love using chopped chocolate instead of chips! It’s so good! And this bread looks fantastic … I wish I had a piece for dessert!

    Reply

  10. Beth @ bethcakes says

    I’m so glad you posted this, Rachel! I totally never would have known it’s no-sugar by looking at the photos. I looks completely decadent and rich! I love the way that chopped chocolate looks in there too. Love all of your banana breads! :)

    Reply

  13. Nora (A Clean Bake) says

    One can never, ever, EVER have too many chocolate-studded no-other-sugar-added banana bread recipes, so I will happily read, make and eat as many more as you can throw at me!This looks fan-freakin-tastic.

    Reply

  17. Muna Kenny says

    How, how, how can you make banana bread look so sexy, how? I saw the first pic, and that melted chocolate, It looks so good … Never seen such beautiful banana bread. Thanks for sharing :)

    Reply

  20. Julia says

    It looks so moooooooist! Ugh, I die!!! I love banana bread and am always up for a good paleo treat. I have a tub of coconut oil in my cupboard that’s begging to be made into all the banana breads. Bravo, my dear!

    Reply

  23. RunnerGirl says

    This is the second recipe (first was a blueberry crumble, which I’ve made twice since it was so good!) I’ve made from your blog – loved this bread!

    Thanks!

    Reply

  25. Joelle Mae says

    I tried this recipe yesterday. I know the greatness of this recipe is that it doesn’t have grains in it, but I didn’t have any coconut flour on hand so I used 1.5 cups of all purpose flour (I guess you need different quantities of different flours). The bread was delicious and it felt great knowing it was good for me too. Next time I will try with coconut flour.

    Reply

    • Rachel Conners says

      Good to know it works using AP flour as well! I have readers ask about that substitution for grain-free flours but because I’ve never tried it, I can never answer. Thanks for letting us all know it works in this recipe! So glad you liked the bread, Joelle!

      Reply

    • Kat P says

      Joelle Mae, I would love to make this with all-purpose flour since I don’t have any coconut flour. However, I’ve read that coconut flour requires the use of more eggs. Did you adjust the number of eggs with the AP flour? I assume you could substitute vegetable oil for coconut oil in this recipe?

      Reply

      • Rachel says

        Hi Em – though I haven’t tried with AP flour, I’d keep the same number of eggs the same. Since Joelle Mae didn’t mention changing the number of eggs, I’d assume she didn’t adjust those and just adjusted the flour amount to accommodate the amount of liquid. I hope this makes sense, and that the bread turns out wonderfully for you!

        Reply

    • Rachel Conners says

      I’ve only used almond butter, but you could use cashew butter, pecan butter, pretty much any type of nut butter you have available to you! Sunflower seed butter would probably work as well.

      Reply

      • Cindy says

        Just came across this recipe on Pintrest…want to make it for my son, but he has allergies to almonds, can you use regular butter? If so, same amount? We could try sunflower seed butter as it is a seed and not a tree nut if regular butter does not work.

        Reply

        • Rachel Conners says

          Hi Cindy! I would definitely recommend a nut or seed butter, so sunflower seed butter would definitely be best if he can’t have nuts! You can use the same amount. Be aware that sometimes sunflower seed butter can turn a bit green in baked goods, so don’t be alarmed if that happens. I hope your son likes it!

          Reply

      • Kristin says

        Omg!! This cake is amazing. I just ate a slice still warm from the oven and loved it, and it’s more enjoyable knowing there isn’t any added sugar (I’m not Paleo, just eating less sugar). Thank you for sharing, this is going to be my new staple banana cake recipe.

        ★★★★★

        Reply

  28. Anne-Marie Keightley says

    Not sure where you get 2 bananas that weigh over half a kilo! I would need up to 8 to get that weight of peeled bananas!

    Reply

  29. Dana says

    LOVE the civilized caveman recipe. It’s one of the best banana breads I’ve ever tasted!! Love your addition of the dark chocolate. I was thinking of trying that out myself too :)

    Reply

  30. Hudson says

    This is the second time I’ve made this recipe, because I have made several other paleo-friendly bread recipes and this is so far the best base. I did make a couple adjustments. I upped the cinnamon and added nutmeg and ginger and I added a ½ c of walnuts for crunch. I find it best for all these dense breads to beat the eggs to get them frothy and to sift the flour, no matter what kind and how fine. Getting it finer makes it the bread more airy. I recently found sweet potato flour and will try it next time, though I hate to mess with a good thing, but I think since I am getting to know this recipe, trying it once, will help me know what sweet potato brings to the table, so to speak. I didn’t start making breads and using dark chocolate till I was over a year on paleo as I was afraid they’d become gate-way drugs back to my old way of eating. In fact, I’ve learned that my palate no longer craves all the chocolate and the amount in the bread makes it satisfying that I don’t consider the old ways. Thanks for sharing this recipe!

    Reply

  31. Chrissy says

    This is really great! I added one shredded zucchini b/c I needed to use one up and left out the chocolate b/c we’ve been eating enough of that lately. It’s really awesome even with those changes! Thanks for the great recipe!

    ★★★★★

    Reply

  32. Karen says

    I’m not a baker in fact baking and I don’t mix. I made this recipe and holy moly it’s good! I made muffins instead of bread baked for 20 minutes and they are perfect. I’ve scarfed down two already and I’m eyeing a third. Thank you for sharing this…I’ve missed banana bread since going grain and sugar free.

    Reply

  33. Janice says

    Quick question, where are you getting grain free baking powder? I’ve seen a couple of ‘paleo’ recipes with baking powder recently. The baking powder I have contains maize starch….

    Reply

  34. Karen Larimore says

    This recipe looks so good! I just started eating Paleo and I’m missing chocolate. I checked the link you provided for the recipe to make your own Paleo chocolate, but it states that it is not for baking. Have you (or anyone else out there) had success using this in baking? I really want to make this recipe!

    Reply

  35. Lucie says

    I’ve made this recipe several times!! It’s a massive hit in our household. Simple to make and by far the best banana bread recipe out there!!

    Reply

  36. Sarah says

    I made this on Sunday at about 11am by Sunday night it was almost gone I made it in a 9×11 pan and my hubs that HATES bananas was getting some every time he came in the kitchen as was I. It will be made for gathering ONLY I can’t be trusted with this in the house.

    ★★★★★

    Reply

  37. catherine says

    I make this recipe at least once a month. I sometimes skip the chocolate or add just a little. I add chunks of pear or apple, with added cinnamon. Once I added caramelized ginger. This recipe is awesome.

    ★★★★★

    Reply

  38. Laurie says

    I’m fairly new to paleo baking. What do you grease your pans with? I’m guessing that shortening is out?

    Thanks!

    Reply

    • Rachel says

      Hi Anya. Yes, almond butter is recommended to use in this recipe, but other nut butters may be substituted based on personal preference.

      Reply

  40. Lexy Harness says

    I absolutely looove this recipe. I have made it so many times now. And now that I have been struck down with the dreaded gestational diabetes it’s become a real life saver for when I crave sweets, which is most of the time! I just substitute five or six packets of splenda for the honey in the paleo chocolate chunks and it tastes just as good and doesn’t raise my blood sugar at all.

    ★★★★★

    Reply

    • Rachel says

      That is amazing to hear – and thanks so much for sharing your chocolate trick for others who may be in a similar situation! So glad you love this recipe, it’s a favorite of mine too. Thanks, Lexi!

      Reply

  41. VQ says

    I made this banana bread today and my kids loved it! I went to cut a slice to put in my daughter’s lunch and discovered that it had turned green! Not all the way through, but about half of the loaf is green. The only thing I changed was substituting seed butter for nut butter so I could send it to school. Has this happened to anyone else?

    Reply

    • Rachel says

      Hi Vicky! So glad you liked the banana bread. Don’t worry about the green – that’s a reaction from using sunflower seed butter. Something in sunflower seed butter reacts with baking soda and baking powder and causes it to turn green as it cools. It’s totally safe though, just a little alarming when you’re not expecting it. Enjoy!

      Reply

  43. Jessa says

    I just made these with sunbutter and they’re delicious! My little ones and I each wolfed down our first slice and went back for seconds, thank you!

    ★★★★★

    Reply

  44. Rachel says

    Wow! This bread was so yummy, and I didnt even notice a hint of coconuty flavor! I subbed peanut butter for almond butter and it worked perfectly. This is definitely a keeper, thank you!

    Reply

  45. SunriseAhead says

    This bread is absolutely amazing!! Just made it now and I’m stuffed but keep picking at it because I am blown away at how tasty and decadent this is. I would easily take this over traditional banana bread any day! So happy I found your website… I have already made the Paleo chocolate chunk cookies and the raspberry crumble bars. Nobody I share these with can believe any of these desserts are Paleo :) I finally had to comment and thank you for bringing these extremely simple but delicious recipes online. You are very talented!

    Reply

    • Rachel says

      Thank you – you’re too sweet! Making me blush over here. I’m so glad you’ve enjoyed the treats, and that what I always try to do – simple, delicious, “wouldn’t know they’re healthy” recipes – so it’s so great to hear you’ve had that experience. Cheers to delicious heathy recipes! :D

      Reply

      • SunriseAhead says

        Yes, you certainly accomplished that! I am all for healthy recipes that taste this amazing. Your recipes are truly wonderful as they are, not just wonderful for ‘being healthy.’

        Also I meant to say I made the cranberry crumble bars – those are so addicting! :)

        Reply

  46. Jasmine says

    Hi Rachel, this looks amazing and I’m thrilled to have found your site! I’m going to pull this together this afternoon for a party and have everything except coconut flour. Would it be OK to substitute with almond flour? Many thanks :-)

    Reply

    • Rachel says

      Hi Jasmine – unfortunately, coconut flour is one of those ingredients that doesn’t substitute well because it’s unique in that absorbs a lot more moisture than other flours. This bread would need a lot more almond flour to hold together. I’d recommend grabbing a bag a coconut flour, it’s relatively inexpensive and since you typically need a little bit, it will last a while. Sorry, hope this helps!

      Reply

      • Jasmine says

        Thanks so much, Rachel! I have a rule about not substituting when I’m making a recipe for the first time so I ran to Trader Joe’s shortly after posting to grab some coconut flour. I’m so glad I did because OMG this bread came out SO great! I made it for my nephew’s birthday and he just loved it. Thank you for a fabulous recipe and blog. Looking forward to trying all your wonderful recipes :-)

        Reply

        • Rachel says

          Yay, I’m so glad you loved it Jasmine!! Thanks for letting me know how it turned out for you :) hope you love any and all of the recipes you try!

          Reply

  47. Louise says

    Well mine tastes revolting lol. No idea where I went wrong. Made paleo chocolate chunks n they tasted awful on their own really strange tasting n once in the bread even worse :-(

    Reply

    • Rachel says

      Hi Louise. Was it the bread that didn’t turn out, or the chocolate chunks? I’ve made this bread tons of times (as have readers) and haven’t had anything go wrong. If it was the chocolate chunks, could one of the ingredients have been off? That recipe is pretty straightforward and they should definitely not taste strange. Feel free to respond back or email me if you want some help figuring out what went wrong.

      Reply

    • Louise says

      It was the chocolate I think. It tasted of pure cocoa n the bread turned out rather strange too. I bought all fresh ingredients for it so shouldn’t have been off. Only thing I can think is I’ve put too much cocoa in it

      Reply

  48. Kristin Herrera says

    This recipe is amazing!!! The first time around I did it in the loaf pan and while it tasted fine, the bottom was soggy while the top was burned. My oven cooks a bit hot, so this time around I’m using the 8×8 method. I also made my own chocolate chunks with your recipe and WOW!!! I can’t stop eating them! Better than a bag of M&M’s for sure! Cannot wait for this “loaf” to come out of the oven tonight!

    Reply

    • Rachel says

      Yay, so glad to hear you like the chocolate chunks! I hope the 8×8 pan works better for you, and that you love the bread this time around. You could try cooking it on a lower temperature (maybe 25 degrees lower) to help it cook more evenly if it’s still a problem. Enjoy, Kristin!

      Reply

    • Rachel says

      Hi Suzanne – I’ve created a specific recipe for a “double” chocolate version of this banana bread found here. If you’re using sweet, very ripe bananas, you shouldn’t have to add any extra sweetener!

      Reply

  51. Neha says

    Hi, I’ve made this recipe 3 times now and it has never disappointed. Absolutely love the result each time. Thanks a lot for sharing !

    Reply

  52. Kellie Keys says

    Hi Rachel!
    I love, love, love the Paleo Banana Bread! My kids love it too. I have never posted a comment to a site like this, and I have never come back to a site to look for more recipes because I liked the first one so much. You have something very special going on here. The layout, the recipes,and the vibe that you magically seem to send out from the website are all terrific. I plan to try many of your creations. Thank you!
    -Kellie

    Reply

    • Rachel says

      Kellie, thank you so much for your comment! That makes me so happy to hear, and it’s comments like yours that inspire me to keep creating recipes :) I hope you enjoy each and every recipe you try!

      Reply

  53. Alyssa says

    Hi Rachel! So I REALLY want to make this, but I only have a few tablespoons of nut butter left:( is there anything else I can sub it with like extra oil, butter? Or do I really just have to get some more. Thanks!:)

    Reply

    • Rachel says

      Hi Alyssa! You can use any kind of nut butter if you’re just running low on almond. I haven’t tried subbing anything for the nut butter so I can’t guarantee anything else would work, but coconut oil as a replacement would probably do the trick. Report back if you try it! :)

      Reply

    • Rachel says

      Hi Daniela – unfortunately, no. Coconut flour is way more absorbent than almond flour, so you would need a totally different amount of almond flour to get the same result, which would mess up the rest of the recipe. Thankfully…coconut flour is pretty cheap and will last you a long time. I’d recommend investing in a small bag for the recipe – it’s worth it!

      Reply

  55. betsy orozco says

    WOW!!! This turned out so delicious!!! I used sunflower butter instead of almond since i’m allergic to nuts and OMG it was amazingness. Thanks for sharing!

    Reply

  56. Alyssa says

    Hi Rachael I just make this and I can’t believe it’s paleo! Really good:) I used peanut butter as I’m not paleo and just a regular vegetable oil. I just wanted to know how do you store the leftovers, fridge or room temp? It’s winter here in NZ so it’s pretty cold but I still want to make sure. Thanks so much for the recipe!!!

    Reply

  57. Alyssa says

    Hi Rachael I just made this and I can’t believe it’s paleo! Really good:) I used peanut butter as I’m not paleo and just a regular vegetable oil. I just wanted to know how do you store the leftovers, fridge or room temp? It’s winter here in NZ so it’s pretty cold but I still want to make sure. Thanks so much for the recipe!!!

    Reply

    • Rachel says

      Hi Alyssa! So happy to hear you enjoyed the recipe :) I like to store it in the fridge just because it’s so moist, it’ll help it last longer, although it would be good for a day or two at room temperature. It also freezes fabulously!

      Reply

  58. Jen says

    Hi,

    Where the recipe states 4 tbsp of coconut oil, does this mean 4tbsp once melted? Or 4 tbsp out the jar when at room temperature then melt?

    Reply

  59. Miriam says

    Hi
    If I wanted to make a non-paleo version of this banana bread, how would the recipe change? Because from where I’m residing, it will be practically impossible to get almond butter and coconut flour, etc
    Much appreciated if you can give the non-Paleo version because I love banana bread

    Reply

    • Rachel says

      Hi Miriam – I’d recommend finding another recipe if you want a non-Paleo recipe. This recipe was specifically formulated to be Paleo-friendly and to make it non-Paleo would require reworking the entire recipe. Sorry!

      Reply

  60. Rebecca says

    Does anyone know how many calories in a slice?I’ve just made it and it looks and smells device, but should find out more so I don’t over indulge in one day!

    Reply

  61. K Patricia says

    Just made these this weekend. Paleo chocolate chunk banana bread. It was f* sensational. Would recommend and make again! Thanks Bakerita!

    Reply

  62. Amanda says

    Awesome recipe!!! Came out delicious! I used enjoy life chocolate chunks. Should it be stored in the refrigerator?

    ★★★★★

    Reply

  63. Susan Knox says

    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.

    ★★★★★

    Reply

  65. Franzi says

    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

    Reply

  66. Jen says

    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 :(

    Reply

    • Rachel says

      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!

      Reply

      • Ms Chriss Bickers says

        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.

        ★★★★

        Reply

  68. Carole says

    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!

    ★★★★★

    Reply

    • Rachel says

      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!

      Reply

      • Justine says

        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!

        Reply

  69. Justine says

    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! :-/

    Reply

    • Rachel says

      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!

      Reply

    • Rachel says

      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!

      Reply

  72. Laura says

    I LOVE your pumpkin granola recipe – make it ALL the time for years now… (I do add more pumpkin as I like it all to stick together) so THANK you for that recipe.

    This recipe was a flop for me… sadly… i have watery bread.. left it in forever (maybe 15 mins past when I was to take it out)
    Looks like it worked for others so must be me!!! I did flax egg instead of regular egg just because I didn’t have any at the time.
    Such a bummer – so to all of you out there.. don’t do flax egg with this…
    I will try again when I can round up 4 ripe bananas again : )
    THANKS for trying unique recipes.
    and THANKS for your pumpkin granola – THE BEST.

    Reply

  73. Kristie says

    This is so good, why make any other recipe? Love it so much, so satisfying! Great in my kids’ school lunches, too. Thanks a bunch!

    ★★★★★

    Reply

  75. Leah says

    Fantastic recipe! I added 1/2c of dates for added sweetness and it turned out great. Thank you!

    ★★★★★

    Reply

  77. Jackson lenon says

    Hey! I would love to thank you for this wonderful recipe. Thank you so much , I will try it with my daughter. My daughter loves you and we always follow you thanks

    ★★★★★

    Reply

  78. KB says

    This is one of my favorites off your website, and that’s saying something. As I type, the aroma of my loaf is filling the air. I used chocolate chips instead of chunks and I added in some chopped walnuts…it is HEAVEN!! While I’ve tried a couple of other banana bread recipes from your blog (muffins and plain banana bread) this is the one that really blew me away…probably because of the addition of chocolate, and I also believe I prefer slices of bread as opposed to muffins in terms of overall texture. This bread is incredibly moist, hearty and filling, perfect with hot tea on a cold day or a glass of milk. LOVE!!!

    ★★★★★

    Reply

    • Rachel says

      I’m so glad you’re loving this recipe, KB!! It’s one of my favorites as well :D thanks for the feedback! Love the addition of the walnuts too – yum!

      Reply

  81. Amber says

    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!!

    ★★★★★

    Reply