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Bakerita

Paleo Double Chocolate Banana Bread

★★★★★ from 9 reviews

Banana· Bread· Breakfast· Chocolate· Dairy Free· Desserts· Fruit· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free· Snacks

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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.

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.

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.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.

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.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.

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 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 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.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!

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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.

Paleo Double Chocolate Banana Bread


★★★★★

5 from 9 reviews

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 10 slices 1x
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Ingredients

  • 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))

Instructions

  1. Grease one 9″x5″ loaf pan (or 8″x8″ square pan) 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, cocoa powder, 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 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.
  6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
  • Category: Breakfast

Nutrition

  • Calories: 248
  • Sugar: 10
  • Fat: 19
  • Carbohydrates: 24
  • Fiber: 7
  • Protein: 8

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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.
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61 Comments

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Comments

  1. Gayle @ Pumpkin 'N Spice says

    April 15, 2016 at 4:13 am

    I’ve never actually had chocolate banana bread before! Can you believe that? I definitely need to change that after seeing this gorgeousness. I’m loving of thick and fluffy the texture is! Wishing I had a slice (or three) for breakfast today!

    Reply
    • Rachel says

      April 15, 2016 at 8:02 am

      No way!!! It’s amazing :) you must try this, Gayle. Wish I could send over a loaf ;)

      Reply
  2. Sarah @Whole and Heavenly Oven says

    April 15, 2016 at 4:45 am

    Oh my GOSH! Those thick slices. That gooey chocolate!! I’m just about ready to “accidentally” swoon right into a loaf of this gorgeous bread! I can’t even believe that this is paleo, but you can bet I’m not gonna question it. I’m just gonna eat this as fast as humanly possible. ;)

    Reply
    • Rachel says

      April 15, 2016 at 8:01 am

      Haha thank you Sarah! You can bet that’s what I did ;) waiting until the photos were taken was TORTURE!

      Reply
  3. Kayle (The Cooking Actress) says

    April 15, 2016 at 7:34 am

    THAT GOOEY CHOCOLATE!

    Reply
  4. Nora | Savory Nothings says

    April 15, 2016 at 7:46 am

    Can there ever be too many recipes involving chocolate and bananas? Not in my books! This bread looks fantastic, Rachel, I could just shovel it into my face all day long!

    Reply
    • Rachel says

      April 15, 2016 at 8:00 am

      I’m with you – chocolate and banana is the best! Thanks so much Nora.

      Reply
  5. Cailee says

    April 15, 2016 at 9:16 am

    OH MY GOSH!! Girl this is all sweetened by bananas?? You are a genius!! Every time I come to your site my mouth waters!! SO much healthy yumminess! Thanks for the recipe babe! Have a great weekend!
    xoxo Cailee!

    Reply
    • Rachel says

      April 15, 2016 at 11:31 am

      Thank you so much!! Have a great weekend <3

      Reply
  6. Stacey @ the sugar coated cottage says

    April 15, 2016 at 11:10 am

    I love banana bread and double chocolate banana bread is even better! Delicious! Take care.

    Reply
  7. Beth @ bethcakes says

    April 15, 2016 at 11:56 am

    holy moly, this banana bread looks good! I love those pockets of melty chocolate. I cannot even believe this is paleo. It looks so perfect! Pinned :)

    Reply
  8. [email protected] says

    April 15, 2016 at 3:42 pm

    Those thick chocolaty slices are totally calling my name!!Rachel I can totally go for some right now!! Love the first shot with them stacked on top of each other! :)

    Reply
  9. Genevieve says

    April 16, 2016 at 1:32 pm

    I came on your site looking for the plain (yet understated and delectable) regular banana bread and was faced with this! No contest! It’s in the oven now! Just a note: in the directions, you say cinnamon, but there is no mention in the ingredients section. I always add some to ring out the chocolate anyways, but thought you’d like to know!

    Reply
    • Rachel says

      April 16, 2016 at 2:43 pm

      Whoops, thanks for pointing that out Genevieve! I hope you love the bread :)

      Reply
      • Genevieve says

        April 26, 2016 at 3:21 pm

        It’s now my dauter’s favorite! Thanks!

        Reply
  10. Cathleen @ A Taste Of Madness says

    April 16, 2016 at 6:28 pm

    I have SO many bananas in my freezer ready to be defrosted and made into banana bread! This look like the perfect solution!

    Reply
  11. Abby | Lace & Lilacs says

    April 17, 2016 at 4:43 am

    Ohhhh this looks DELICIOUS, Rachel! <3

    Reply
  12. karrie @ Tasty Ever After says

    April 18, 2016 at 6:08 pm

    Girl, I love it when you do Paleo double chocolate eats!! Yay!! Also, pinned immediately because I have to make this as soon as I get some bananas. Time to go to the store :)

    Reply
  13. Lisa | Mummy Made.It says

    April 24, 2016 at 3:56 am

    I love this! Especially how it’s naturally sweetened so I can eat it guilt free. Yum!!!

    Reply
  14. Jessica DeMay says

    April 25, 2016 at 5:15 pm

    This banana bread looks incredible and I love that it’s naturally sweetened! These pics are gorgeous and make me want a slice now! Pinned!

    Reply
    • Rachel says

      April 25, 2016 at 5:42 pm

      Thanks so much, Jessica!

      Reply
  15. Kathryn says

    May 4, 2016 at 10:03 am

    Can you substitute quinoa flour for the coconut flour? Recipe looks awesome!

    Reply
    • Rachel says

      May 4, 2016 at 10:54 am

      Hi Kathryn. Coconut flour is super absorbent and acts very differently than most flours, so you usually can’t use anything in it’s place. I haven’t ever used quinoa flour, but I don’t think it would work. Sorry!

      Reply
  16. Marit says

    June 1, 2016 at 10:15 pm

    Rachel, you are a genius! This is possibly my favorite recipe yet. I’ve made it as the bread, as muffins and last week I made it into my son’s birthday cake. I baked the cake for about 45 minutes and added 1/3 of a cup of coconut sugar to cater to the sweet tooths. I finished it off by cutting it in half and put cream and cherries in the middle and covered it in a chocolate ganache. It was a real success!Thanks for another awesome recipe.

    Reply
    • Rachel says

      June 4, 2016 at 8:07 am

      That sounds SO delicious, Marit! So glad that you and your family are loving this recipe, and I appreciate you sharing your experience here – especially with that brilliant tip to turn it into a cake. I’ve got to try that! Thanks for your kind words.

      Reply
  17. Lena Müller says

    September 8, 2016 at 11:46 pm

    Dear Rachel,
    I tried your recipe yesterday and all my loves and of course me think it is awesome. I made it a vegan version by substitute the eggs against flax eggs. Thank you for sharing this!

    Reply
    • Rachel says

      September 9, 2016 at 10:05 am

      Thanks for sharing that flax eggs work well in this recipe – I’ve been wondering about that. Glad you loved it, Lena!

      Reply
  18. Jennifer says

    October 6, 2016 at 8:48 am

    Hi Rachel!

    This looks so yummy – but I am wondering if I can sub gluten free flour for coconut flour? Recipe looks delish :)

    Reply
    • Rachel says

      October 6, 2016 at 10:58 am

      Hi Jennifer. Unfortunately, coconut flour is super absorbent and no other flours or flour mixes really perform similarly to it. I’d recommend picking up a bag of coconut flour – it’s pretty cheap and a little goes a long way!

      Reply
  19. Jenny says

    October 28, 2016 at 3:23 pm

    I misread the recipe and used almond MILK instead of almond butter. And it was great! It was a happy mistake, making a moist bread. This weekend I’ll be trying it again with nut butter.

    Reply
    • Rachel says

      October 31, 2016 at 8:50 am

      I’m glad to hear that it worked out even with the switch in for almond milk! If you do try it again, I’d love to hear which you prefer :) thanks for your feedback, Jenny.

      Reply
      • Jenny says

        October 31, 2016 at 5:30 pm

        I did make it again with almond butter, and actually, I liked the almond milk better, as it was more moist!

        Reply
        • Rachel says

          November 1, 2016 at 7:04 am

          Interesting! I’ll have to try it that way too! Thanks for sharing, Jenny :)

          Reply
  20. Rachel @ Feeding Daniel says

    January 19, 2017 at 6:59 am

    Ahh this turned out SO beautifully. Thanks for sharing this recipe :) It was perfectly sweet without any additional sweeteners, and didn’t feel too heavy. I used a 70% chocolate bar cut up into chunks. It was a hit with my husband as well and I’ll definitely be making again!

    Reply
    • Rachel says

      January 19, 2017 at 7:16 am

      So glad to hear that you and your husband enjoyed it, Rachel! One of my favorites as well :)

      Reply
  21. MaryBeth says

    March 6, 2017 at 12:31 pm

    My bread turned out perfect! I omitted the chocolate chunks and vanilla to make it Whole30 “approved”. It will absolutely be made over & over! I also baked it in a 9×9 pan and served it as cake.

    Reply
    • Rachel says

      March 6, 2017 at 12:50 pm

      Love that you served it as a cake! Delicious idea. So glad you enjoyed it, MaryBeth!

      Reply
  22. Callie says

    March 26, 2017 at 2:58 pm

    Hello! I was curious, would this work for AIP if I substituted the eggs with more bananas? Thanks!

    Reply
    • Rachel says

      March 26, 2017 at 3:45 pm

      Hi Callie, I haven’t tried this recipe without eggs, but I don’t think there would be enough rise or structure if you used all bananas. You could try gelatin eggs, but I’m not positive those would work either since I haven’t tried it. Sorry I can’t be more help!

      Reply
  23. Tiffany says

    April 18, 2017 at 4:56 pm

    Do you have any idea how many carbs are in these?

    Reply
    • Rachel says

      April 19, 2017 at 1:41 pm

      I just updated the recipe card with nutritional info!

      Reply
  24. Joanna says

    August 7, 2017 at 5:32 am

    Hi! I made this yesterday with peanut butter instead of almond and added walnuts instead of chocolate chips.
    I’m usually scared of recipes with coconut flour as they never seem to work for me …
    Sure enough while you say this was moist and gooey mine turned out dry (I don’t mean bad dry, just not moist!).
    But I love it and even my Mum who doesn’t like bananas & coconut enjoyed it.
    Thanks for a great recipe!

    Reply
    • Rachel says

      August 7, 2017 at 10:28 am

      Hi Joanna, sorry your bread didn’t turn out exactly as you expected. I’m glad you’re still enjoying it though :) thanks for your feedback.

      Reply
      • Joanna says

        August 20, 2017 at 3:01 pm

        Just wanted to add that it freezes perfectly fine- tested on a slice and didn’t notice any difference!

        Reply
  25. Nicole says

    August 20, 2017 at 9:29 pm

    This has been my go-to when I have ripe bananas! So good! I often make as muffins instead of a loaf and cook for 22 minutes. Perfect every time – love this recipe!

    Reply
    • Rachel says

      August 21, 2017 at 11:21 am

      So thrilled to hear that Nicole! Thanks so much for sharing your feedback.

      Reply
    • CHP says

      July 7, 2018 at 3:16 pm

      Thank you! Doing this!

      Reply
  26. Rochelle says

    November 29, 2017 at 9:39 am

    How many servings is the nutritional analysis based on? I only found it said 1 slice but I don’t know how many slices per loaf that is.
    I’ve got it in the oven right now but used flax eggs for chicken eggs. The batter was delicious!

    Reply
    • Rachel says

      November 29, 2017 at 9:52 am

      As listed on the recipe, the nutrition analysis is based on the loaf having 10 slices. I’d love to hear how the flax eggs work!

      Reply
  27. Khitam Abdelaziz says

    December 6, 2017 at 6:41 pm

    Hey this looks divine, was curious if tahini would work instead of nut butter?

    ★★★★★

    Reply
    • Rachel says

      December 6, 2017 at 7:02 pm

      Hi Khitam, yes tahini should work just fine here. Just make sure you like the taste of your tahini, because the flavor will likely come through a bit. Enjoy!

      Reply
  28. Angela says

    January 6, 2018 at 3:25 pm

    This was SO good. Thank you for the recipe. (I had to cheat out 1/4 cup of cocoa for raw cacao -but still.)
    DEFINITELY becoming a staple recipe in my collection. Thank you for sharing!

    ★★★★★

    Reply
    • Rachel says

      January 6, 2018 at 5:14 pm

      So thrilled you’re loving it!! Thanks for the feedback Angela :)

      Reply
  29. Kaleigh Lawrence says

    March 30, 2018 at 8:32 pm

    My mum is on the Whole30 diet to treat her Hashimoto’s (not for weight control), and she was missing having chocolate and has been tempted to “compromise” a wee bit. Found your recipe and sent it to her, so she whipped it up and was so happy with it! Interestingly she forgot the coconut oil in the microwave, and only added 1/2 of the nut butter, yet it still turned out SUPER moist and so tasty! She said she added some date paste for a bit more sweetness, as well. Needless to say, this recipe is fool-proof, haha!
    Thank you for such a yummy recipe that is helping to keep my mum healthy, on-track, and sane!

    ★★★★★

    Reply
    • Rachel says

      March 30, 2018 at 11:16 pm

      Thank you so much for sharing, Kaleigh! That makes me so happy to hear :) I’ll bet the date paste added in a lot of the moisture lost from the missing coconut oil & nut butter. So glad it helped your mom out and that she’s loving the loaf!

      Reply
  30. Elaine says

    June 9, 2018 at 3:45 pm

    I popped the batter into cupcake liners and my kids loved them. They referred to them as chocolate cupcakes. I love that they are sweetened with bananas!

    ★★★★★

    Reply
    • Rachel says

      June 12, 2018 at 8:37 am

      So thrilled they were a hit and passed as chocolate cupcakes – great to hear you and your kids enjoyed them, Elaine!

      Reply
  31. Renu says

    March 27, 2019 at 4:01 am

    Hi, The cake looks deliciously moist and yum. Love the chocolate and banana. I am new to coconut flour baking. I have to make a nut free version. Can I simply replace this with butter or anything else you suggest.

    Reply
    • Rachel says

      March 27, 2019 at 9:54 am

      Hi Renu, I would recommend using a seed butter instead of regular butter, which is more oily and has less bulk than nut butter. Sunflower seed butter, pumpkin seed butter, or tahini would all work. Enjoy!

      Reply
  32. Rachel Stern says

    February 3, 2021 at 1:38 pm

    Hi!
    Can I sub something other than a nut butter?
    Using the ingredients already listed?
    Thanks!

    Reply
    • Bakerita | Rachel Conners says

      February 4, 2021 at 9:13 am

      Hi Rachel, I haven’t tested with anything except for nut and seed butters!

      Reply

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