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This Paleo Chocolate Banana Bread is easy to make, super moist, and made with healthy ingredients. It’s loaded with rich, chocolatey flavor, you won’t be able to get enough of! Gluten-free, dairy-free, and kid-approved too!
If you have a bunch of (over)ripe bananas laying around, now is the time to make some Chocolate banana bread. You can bake it now, and freeze it later, or of course, you bake it now and eat it fresh from the oven.
This healthy chocolate banana bread is sweet, tender, and perfectly moist. The best part is it’s grain-free, and there is no added sugar (besides from the chocolate chips), because the bananas provide all the sweetness (and fiber too!). It’s the best comfort food and is so simple to make.
Ingredients
overripe bananas – choose soft bananas with a few brown spots
almond butter – use peanut butter (especially if you’re already a PB lover) to substitute the almond butter. You can also use another nut butter like cashew butter or pecan butter.
Directions
This double chocolate banana bread is so simple to make, with only 10 minutes of prep time. Here are some tips to make the perfect banana bread:
The riper the bananas, the better! Choose bananas that have a few brown spots and are soft to the touch.
Cover your 9×5 loaf pan with parchment paper for super easy cleanup! Once the banana bread is done baking you can then grab the parchment paper and lift the loaf out of the pan. If you don’t have parchment paper, grease your loaf pan really well.
Mash the bananas using a fork until there are no big chunks left. I would avoid using an electric mixer. You don’t want the bananas to turn to liquid goop.
Use ghee or butter for this recipe. I love the buttery flavor it brings.
Mix together the wet ingredients first: eggs, mashed bananas, vanilla extract. Then add the dry ingredients. To make a Paleo Double Chocolate Banana Bread, simply add in more chocolate chunks to fulfill all your chocolate cravings.
Don’t over mix the batter. You still want a few small banana chunks. Over mixing will cause the bread to be more cake-like. When adding in the almond butter and chocolate chips, fold them in with a baking spatula only stirring the batter a few times.
Don’t over bake the bread! Take it out of the oven at 50 minutes and insert a toothpick in a few spots. If it comes out clean, the bread is done. If it has some batter on it, bake it for another 3-5 minutes longer, and check again.
What Can I Add To This Banana Bread?
I love the taste of chocolate chips for a rich chocolate taste in every bite. However, feel free to use whatever you have on hand. Here are some ideas:
Peanut Butter
Cashew Butter
Cacao Nibs
Walnuts
Pecans
Cashews
Macadamia Nuts
Maple Syrup or Honey – if you are wanting even more sweetness
Dried Fruits: blueberries, cranberries, apricots
How To Store, Reheat, and Freeze
Storing
Store the banana bread in an airtight glass container at room temperature for up to 4 days. A stasher bag would also be a good option in which to store the banana bread.
Freezing
Let the banana bread completely cool (1-2 hours), before adding it to a freezer-safe container. I recommend wrapping the loaf or slices in foil before adding it to the container or zip lock bag (this will help prevent freezer burn). You can store the bread in the freezer for up to 3 months. When you are ready to eat it, defrost the bread the night before on the counter.
Reheating
Oven – Preheat oven to 350 degrees. Place the bread on a baking sheet or oven-safe dish and reheat for 15-20 minutes (this will vary depending on what temperature you had the bread (room, fridge, or freezer).
Microwave – This is a quick option if you are really wanting to eat the banana bread NOW. Place a damp paper towel over the slice of bread you are warming to prevent it from drying out. Warm the bread for 30 seconds to 1 minute, and keep warming for 30 second intervals until it is warmed to your liking.
This Paleo Chocolate Banana Bread is easy to make, super moist, and made with healthy ingredients. It’s loaded with rich, chocolatey flavor, you won’t be able to get enough of! Gluten free, dairy free, and kid approved too!
Ingredients
Scale
3overripe small bananas, or 2 overripe large bananas
3eggs
1 teaspoon vanilla
1/4 cupgheeor butter, melted and cooled to room temperature
Preheat oven to 350 degrees Fahrenheit. Line a 9×5 loaf pan with parchment paper or grease with oil and set aside.
In a large bowl mash the bananas until no big chunks are left. Add the eggs, vanilla, and ghee and whisk until well combined.
Stir in the almond flour, baking soda, baking powder, cinnamon, sea salt, and cocoa powder. Gently fold in the almond butter, and 1/4 cup chocolate chips with a spatula, careful not to over-mix the batter.
Transfer the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips onto the top of the bread.
Bake for 50-60 minutes or until toothpick comes out clean without any raw batter. Remove from the oven and let the bread cool for 10 minutes in the pan. Transfer the bread to a cooling rack.
Storing – store in an air tight container in the fridge for up to 1 week, or at room temperature on the counter for up to 5 days.
Reheating – Warm loaf slices in the microwave for 30 seconds to 1 minute, and keep warming at 30 second intervals until it is warmed to your liking. To reheat in the oven, preheat the oven to 350 degrees. Place the bread on a baking sheet and reheat for 15-20 minutes.
Freezing – Let the banana bread cool before adding them to a zip lock bag, Stasher bag, or freezer safe container. Store in the freezer for up to 3 months. When you are ready to eat it, defrost the bread the night before on the counter.
