This Paleo Double Chocolate Banana Bread is perfectly moist and gooey with an incredibly deep chocolate flavor, and you’d never guess it’s sweetened entirely by ripe bananas.
I’ve been thinking about this recipe for a long time and now I’m positively kicking myself that it took me this long to finally get around to making it – both for my sake and for yours, because this recipe turned out as delicious as I had always hoped and dreamed that it would be. I feel like a proud mama!
A few years ago (that makes me feel like such an old blogger 😱) I posted this recipe for Paleo Chocolate Chunk Banana Bread. I wasn’t even going to post it, because I figured I already had a bunch of banana bread recipes posted. Thankfully, one of my housemates at the time tried it and bugged me to take some pictures before it was gone because it was pretty darn incredible – perfectly sweet (even without sugar) with a texture and flavor that tasted eerily similar to the banana bread my mom used to make.
And, well, thank goodness I did end up taking pictures that day because that recipe continues to be the most popular recipe on my site, pretty much every single day (even though these Chocolate Covered Strawberry Brownies are starting to give it a run for it’s money). I’ve had it in my head to create an ultra-chocolatey version of that recipe since pretty much the day I’ve made it, and it’s finally happened. And it’s perfection.
The recipe has lots of bananas – 4 or 5, depending on how big they are (you need 2 1/2 cups), and the riper the better, because all of the sweetness in this chocolate banana bread comes from the bananas. There’s no added sugar at all, except for what’s in the chocolate chunks. You can use store bought chocolate, or if you want to ensure your bread is 100% refined sugar free and Paleo-compliant, you can use my homemade chocolate chunk recipe to make your own.
The bananas also add a ton of moisture to this banana bread, and there’s pretty much no way that it will turn out dry unless you totally burn it. Make sure they are SO ripe – if they’re not, your bread may not taste as sweet. Almond butter also helps keep the texture on point! I tried making this recipe using peanut butter one of the times I tested it, and that was also super delicious – the peanut butter leaves a much more noticeable flavor behind than the almond butter does, but I didn’t mind that at all as a full-fledged peanut butter lover.
I kept the first round of testing this chocolate banana bread for myself and enjoyed it for breakfast all week, and then I sent the second loaf to work with my roommate, as I usually do with my baked goods, only saving one slice for myself. I ate that slice and immediately regretted not saving myself more, so I think it’s safe to say I’ll be making this again soon.
This recipe has major favorite potential, and it’s already a favorite around here. The fact that it takes 10 minutes to throw into the oven adds to its already strong appeal – it’s totally worth saving your bananas for. Happy baking – enjoy!
Remember to #bakerita if you try the recipe!Print
- 4–5 bananas (2½ cups mashed or 575 grams)
- 4 eggs (room temperature)
- ½ cup (140g) almond butter (or nut butter of choice)
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract
- ½ cup (75g) coconut flour, packed
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 4 oz. dark chocolate (chopped (make your own to keep refined sugar free))
- Grease one 9″x5″ loaf pan (or 8″x8″ square pan) 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, cocoa powder, 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 55-60 minutes (40 minutes for an 8×8″ pan). A toothpick inserted into the center should come out clean and if you press down light on the top of the loaf, it should bounce back.
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Calories: 248
- Sugar: 10
- Fat: 19
- Carbohydrates: 24
- Fiber: 7
- Protein: 8