PALEO CHOCOLATE CHIP BANANA BREAD | #Whole30bananabread #Paleobananabreadalmond #Paleobananachocolatechipbread #Almondflourchocolatechipbananabread #Almondflourcake #Bananabreadrecipealmondflour #Ketosauces #Whole30saucesanddressings #Almondbutterbananabread #Londonfogtea #Paleochocolatechipbananabread #Ketochocolatechipbananabread


  • 4 bananas 2 1/2 cups mashed or 575 grams
  • 4 eggs
  • 1/2 cup (140 grams) almond butter or any nut butter of your choice
  • 4 tablespoons coconut oil melted
  • 1/2 cup (75 grams) coconut flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 6 oz. dark chocolate chopped (see Notes for recommendation to keep 100% Paleo)


  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.

recipe adapted  >>>>>  here