This easy Paleo Banana Bread is made extra delicious with almond butter and chocolate! It’s a healthy, gluten free, and portable breakfast or snack!

I’m sitting here at a loss for words for a few reasons:
- UMM sweet bananas all mashed up with almond butter and chunks of ooey-gooey-melty dark chocolate that explode in every single mouthful of bread in a way that can only be described as the most DELICIOUSLY YUM banana bread that my face has ever been introduced to in a LONG LONG TIME.
- I’m sort of freaking out over how a bread THIIIIS healthy – shout out to mah paleo peeps, WHAT WHAT – can be, like, SO moist.
- Freaking out, the sequel, about trying to figure out a word other than “moist” to describe this bread. I know above-mentioned word does not make your taste buds tingle all the way down to your tippie toes
But, I guess the word has already been put out there, so let’s just accept it in its glory and celebrate this paleo banana bread for what it is: a slice of ULTRA moist, naturally-sweet slice of heaven baked in a loaf pan.


You dealin’? I’ll give you some time.
Chocolate chip banana bread isn’t anything new and exciting. Which is X-ACTLY why it’s time to get your mashed-banana groove one. Sometimes you don’t want new and exciting. You just want something familiar and simple that reminds you of the good old days before BILLS and, dare I say it, DOING THE LAUNDRY.

Worst EVER right? Right.
Now that I’ve told how simple your new favorite breakfast is (even more simple than a easy banana bread in a mug cake) let me just tell you how it’s really, like, NOT SIMPLE AT ALL. I mean, when was the last time your banana bread was jamming with thick, creamy almond butter and sweet pieces of chocolate PLUS PLUS PLUS it was GOOD 4 U.
This banana bread is going places that bread before it has never gone before. Paving the way for more NUMMY breakfasts (move over paleo protein waffles or oatmeal breakfast bars!), lunches, and maybe even BED TIME SNACKAGE. Not maybe. Let’s be real. A little chocolate munchin’ sesh = SOML.

Did I even use that term right? I’ve never said it before and now I’m getting nervous-am-I-hip-and-happening-or-am-I-really-just-lame anxiety.
Either way, I’ve told you how I eat my nightly chocolate peanut butter high protein recipe (which I affectionately call “cheesecake.) So you KNOW how I feel about a little pre-bed chocolate munchage.
And, in fact, it IS the SOML.
Using it again. Don’t care. So much trendy, hip and happening in this post right now.
In other news, did you even notice the lack of sugar in this recipe? I mean, there is only 3 TABLESPOONS in 1 WHOLE loaf. AND AND AND, it’s Maple Syrup (capitalized because I’m Canadian and Maple Syrup is important in my <3) which practically doesn’t even count. It comes from trees, which basically means it’s a fruit. AND THAT’S A FOOD GROUP.
Of course, if you want NO sugar added, you could make my sugar free banana bread!

This is how my mind works. I think you’re okay with being able to consume copious amounts of baked, soft, banana-sweetened goodness all in the name of getting the required 5 a day amIright?
I can hear your spotty, brown, banana rejects in the freezer calling OUT to be smashed, mashed and baked up to golden-brown breakfast perfection, like, YESTERDAY.
I wouldn’t keep them waiting much longer.


Ingredients
- 1/2 cup Coconut Flour Sifted, 44 grams*
- 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, 390 grams or a heaping 1 1/2 cups mashed
- 1/3 cup Chopped Dark Chocolate
Instructions
- Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with coconut oil. Additionally, 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.
- Into the almond butter mixture, add the mashed banana and whisk until well combined.
- Add the dry ingredients into the wet ingredients and whisk until smooth, and no lumps of coconut flour are left. Stir in the chopped chocolate until well mixed. Pour into the prepared loaf pan and let stand for 10 minutes before baking, so the coconut flour can begin absorbing the 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, slice and DEVOUR.
Tips & Notes:
Lining your loaf pan with parchment paper is important to make sure your bread comes out of the pan nicely. Just trace your pan on a large piece of parchment, and cut it out.
Store bread in an airtight container in the refrigerator, or freeze.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.

nicole ~ Cooking for Keepsle says
Hellllo breakfast!!!!! <3
Taylor Kiser says
YUUUSSS! Thanks girl!
Cheyanne @ No Spoon Necessary says
I have a huge place in my heart for banana bread, it always reminds me of my grams. Our gifts around the holidays always included a loaf of freshly baked naner bread. Like always, you could bet on it! Lol. But this banana bread takes one of my favorite things ever to whole new levels of YUM! Love the addition of almond butter and chocloate, Taylor!! This looks Ultra-super-duper-mois-tastically delicious! Pinned! Cheers, girlfriend!
Taylor Kiser says
Thanks for the B-bread love and pin lady!
Johlene@FlavoursandFrosting says
This bread looks amazing and your background boards are awesome!! 🙂
Taylor Kiser says
Thank you! I LOVE that one too! 🙂
Allie | Baking a Moment says
Wow this bread sounds amazing! Love the combination of flavors, and the texture looks so spot on. PS I see nothing wrong with the word moist and I make no apologies. 😉
Taylor Kiser says
Thank you Allie!
Jessica @ Jessica in the Kitchen says
Sweet bananas, chocolate and coconut flour? Count me in! This bread sounds amazing!
Taylor Kiser says
Thanks Jessica!
Liz @ Floating Kitchen says
Looks great, Taylor! Love me some banana bread, and the almond butter and chocolate just puts this over the top!
Taylor Kiser says
Thanks Liz!
Kathryn Doherty says
Pretty sure this bread would turn into all-day eating for me… breakfast, snack, snack #2, dessert… Also, just talking with some girl friends last night about “that word.” Moist has never bothered me but man it makes some people crazy! I don’t get it! Anyway, excited for this bread 🙂
Taylor Kiser says
I know right, people either don’t mind the word, or HATE IT!
Thanks Kathryn! I hope you love it!
Ashley @ Fit Mitten Kitchen says
YES. All of this. It looks amazing, And I agree Maple Syrup should be caps. I’m basically part Canadian anyways 😉
Taylor Kiser says
Haha LOVE IT. I knew I liked you for a reason 🙂 Thanks girl!
Michele @ Two Raspberries says
yummm! I absolutely love banana bread! it’s one of my favorites! 😉 I have tried it with PB before but not almond butter! now I totally need too, this looks delicious!
Taylor Kiser says
You TOTALLY do need too, it’s so tasty!! Thanks girl!
Mary Ann | The Beach House Kitchen says
Taylor this bread sounds delicious! Your photos are gorgeous! Can’t wait to try this one. Pinnde!
Taylor Kiser says
Thank you for the bread love and pin Mary Ann!