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Paleo banana bread with butter

Get the Recipe: Paleo Banana Bread

This paleo banana bread is light and fluffy and filled with dark chocolate chips. It's lightly sweetened with coconut sugar and ripe bananas. It's a great healthy breakfast, snack or dessert!
5 from 14 votes

Ingredients

Instructions 

  • Preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
  • Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
  • Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
  • Once combined, add in chocolate chips, reserving ¼ cup chocolate chips.  Pour batter into lined bread pan. Then, sprinkle remaining chocolate chips on top.
  • Cook for 35 to 40 minutes or until toothpick inserted in middle comes out clean.
  • Let bread cool completely before slicing and serving, about 2 hours.

Notes

  • Use ripe bananas for best results.
  • Creamy almond butter will yield a more moist banana bread.
  • Use a nut butter made from only nuts and salt.  Do not use chunky nut butter or one made with added sugars or oils.
  • Bake until a toothpick inserted comes out clean.  Do not over bake!
  • Completely cool before slicing and serving.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread freezes well!
Calories: 408kcal, Carbohydrates: 32g, Protein: 12g, Fat: 28g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 333mg, Potassium: 396mg, Fiber: 6g, Sugar: 14g, Vitamin A: 109IU, Vitamin C: 3mg, Calcium: 174mg, Iron: 2mg