Paleo Chocolate Chip Banana Bread
The best paleo banana bread with chocolate chips! So moist, incredibly delicious, sweet, chocolaty, yet healthy, gluten-free, dairy-free, and refined sugar-free!
Servings 12 Slices
Preheat the oven to 350°F (180°C). Line a 8×5 inch loaf pan with parchment paper.
Mash 3 bananas in a large mixing bowl using the back of a fork. Add eggs, coconut oil, maple syrup, and vanilla extract, whisk until combined.
Stir in almond flour, baking powder, cinnamon, and salt. Fold in chocolate chips (optional: keep a few aside for decoration - next step). Pour the batter into the prepared pan.
Optional: Slice one banana lengthwise in half and place it on top of the batter. Sprinkle with remaining chocolate chips.
Bake for 50-60 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and let it cool completely before slicing.
Make your own almond flour with this easy DIY Almond Flour Recipe!
Store leftovers in an airtight container or packed in aluminum wrap for up to 4 days in the refrigerator.
Freeze: Once cool, transfer the bread (I suggest slicing it beforehand) into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Single slices can be thawed for 30 minutes at room temperature.
Coconut Oil Substitution: Use ¼ cup olive oil.
Chocolate Chips can be omitted.
Calories: 264kcal | Carbohydrates: 24g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 71mg | Potassium: 298mg | Fiber: 3g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg