This easy Paleo banana bread is made extra delicious with almond butter and chocolate for a portable, gluten-free breakfast or snack!
Banana bread was a staple in my childhood home. Nearly every week, I’d come home from school to the sweet aroma of bananas, butter, and flour wafting through the back screen door. It was my favorite afternoon treat!
Fast-forward to adulthood and my first serious relationship—with a person committed to a Paleo lifestyle. I struggled at first to adapt to their diet. I mean, I love veggies, pistachios, and steak as much as the next sane person—but what good is living if you can’t have treats like banana bread once in a while?
Then I discovered this recipe. Not only is it Paleo-friendly, but it includes two of my all-time faves: almond butter and dark chocolate. Plus it’s just as moist, tender, and delicious as the loaves my mama used to make—or nearly so, anyway!
Is This Paleo Banana Bread With Chocolate And Almond Butter Healthy?
This gluten-free, grain-free banana bread is generally healthy when included as part of a well-rounded diet. The bananas deliver a decent amount of potassium and vitamin C while sweetening the bread sans refined sugar. The coconut flour adds dietary fiber, and the almond butter amps up both the protein and healthy fat content. The eggs might be a concern for those watching their cholesterol levels, but you could mitigate that by subbing in four egg whites for two whole eggs.
A Short History Of Quick Breads
I love that this is a so-called “quick” bread that contains no yeast and, therefore, requires no rising time. Recipes like this became popular in the U.S. during the Great Depression of the 1930s. As home bakers looked for ways to cut down on food waste and stretch their household dollars, overripe bananas became the subject of culinary experimentation. This is also when baking powder and baking soda appeared more regularly on grocery store shelves. Put those ingredients together with some kitchen-counter ingenuity, and voilà! Homemade banana bread was born.
How Do I Store Leftovers?
Allow bread to cool completely before storing to avoid sogginess. For short-term storage, wrap bread tightly in plastic wrap or place it in an airtight container, and keep it at room temp in a cool, dry place for up to 4 days. You can also refrigerate wrapped bread for up to 10 days, but it might lose some flavor and moistness. For long-term storage, tightly wrap the loaf—or individual slices—in plastic wrap and a layer of aluminum foil, or place it in a freezer-safe zip-top storage bag. Whole loaves will retain their flavor and texture in the freezer for up to 3 months—slices for up to 1 month. Thaw fully wrapped bread at room temp until completely defrosted.
Serving Suggestions
I love to pair this Paleo banana bread with a Homemade Caramel-Vanilla Iced Coffee for an afternoon pick-me-up. It feels like such a decadent combo! If you’re hosting a Paleo-friendly brunch, consider serving this bread alongside Paleo Banana Pancakes (that use coconut flour), savory Spinach Breakfast Egg Muffins With Artichokes, and to-die-for Paleo Chocolate Pecan Pie Bars With Date Caramel. Keep the bevvies light by whipping up this Healthy Smoothie Recipe or embrace the decadence of a Peanut Butter Smoothie that could pass for dessert.
Ingredients
- 1/2 cup coconut flour sifted
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/3 cup creamy almond butter
- 4 large eggs at room temperature
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 large ripe bananas mashed about 1 1/2 cups mashed
- 1/3 cup chopped dark chocolate
Instructions
- Preheat oven to 350°F and generously grease a 9×5-inch loaf pan with coconut oil. Line the bottom of the pan with parchment paper.
- In a medium bowl, stir together the coconut flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
- In a large, microwave-safe bowl, melt the almond butter until smooth and creamy, about 1 minute. You can also melt it over the stove on low heat. Add in eggs, maple syrup, and vanilla extract. Whisk until smooth and well combined.
- Add the mashed bananas to the almond butter mixture and whisk until well combined.
- Add the dry ingredients to the wet ingredients, mixing until smooth with no lumps of coconut flour. Stir in the chopped chocolate until well mixed.
- Pour the batter into prepared loaf pan and let stand for 10 minutes before baking to allow the coconut flour to absorb some moisture.
- Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Let cool completely in the pan.
- Once cooled, remove from loaf pan, slice, and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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