This Paleo chocolate chip banana bread is made with almond butter and almond flour, hearty and delicious with the perfect amount of sweetness. Gluten-free, dairy-free, grain free, family approved, and great for breakfast or dessert!
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This is a remake of my old favorite banana bread recipe – the one that NEVER disappoints.
Yes, it’s definitely a dessert-y banana bread with all the almond butter and dark chocolate it’s loaded with – but I make no apologies for that. And you won’t either, once you make it and taste it for yourself!
One of the best things about banana bread is how versatile it is, after all. From breakfast and snacks (like my no-sugar-added banana bread) to full on dessert (like my nut-free double chocolate banana bread), it can be whatever you need it to be for the moment.
Banana bread is sort of my baking “happy place” for a couple of reasons. First – banana bread is typically really easy to make – like, do it with my eyes closed easy – if you know what I mean.
No need to double check measurements and order of operations every step for banana bread – it’s almost fool-proof.
Which, brings me to reason number two it’s what happiness is made of – it’s forgiving as heck. Ease and forgiveness in baking is HAPPY baking, for sure.
Have you ever forgotten if you’ve added an ingredient and can’t figure it out by looking at the batter? Yup, this is a weekly occurrence for me, and let me tell you – it’s not a good feeling!
But with banana bread? Somehow it always comes out right. Or, at least edible. It comes out edible even if you mis-measure, or leave an ingredient out entirely. Well, perhaps except for the bananas. I’m crediting the bananas for all this happiness anyway.
So, to get a bit more specific about this dreamy chocolate chip banana bread you’ll be making today, the “secret” ingredient is almond butter. I mean, it’s not exactly a secret (it’s in the title, after all) but I do give it a whole lot of credit for both the incredible flavor and texture of the bread.
Rather than weigh it down, the almond butter gives the bread a moist yet fluffy quality, and 100% helps with the rise of the bread (good rise = happy baker, too). It also gives it a rich nutty flavor that complements the dark chocolate oh so well!
As for the chocolate, if you don’t need the bread to be strictly paleo, you can use dairy free, soy free dark chocolate chips such as Enjoy Life dark chocolate morsels.
If you want to avoid added sugar, you can also use a paleo friendly dark chocolate bar, chopped up, OR make your own homemade chocolate chunks.
If you decide to make your own, you can use the chocolate recipe from my cookie dough truffles – simply allowing the chocolate mixture to chill in a parchment lined loaf pan before chopping and adding to the batter.
Whichever option you go with, you’ll be left with the BEST dessert-y paleo chocolate chip banana bread you could imagine. Are you all ready to bake?! Let’s go!
Paleo Chocolate Chip Banana Bread with Almond Butter
Paleo Chocolate Chip Banana Bread with Almond Butter
This Paleo chocolate chip banana bread is made with almond butter and almond flour, hearty and delicious with the perfect amount of sweetness. Gluten-free, dairy-free, grain free, family approved, and great for breakfast or dessert!
Ingredients
- 3 small overripe bananas mashed
- 3 large eggs
- 1/2 cup smooth almond butter unsalted
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 3/4 cup dark chocolate chips *or homemade paleo chocolate chunks
Instructions
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Preheat your oven to 350 degrees and line a medium loaf pan (I used 8.5 x 4.5) with parchment paper
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In a large bowl, combine the bananas, eggs, almond butter, coconut sugar and vanilla and whisk until smooth.
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In a separate bowl, combine with almond flour, tapioca flour, baking powder, baking soda and salt. Gently stir the dry mixture into the wet ingredients until just combined (don’t overmix) then fold in the chocolate chips, leaving a few to sprinkle over the top of the loaf.
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Transfer to the prepared loaf pan, scraping the bowl with a spatula, spread out and sprinkle remaining chocolate chips over the top.
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Bake in the preheated oven for 55-65 minutes or until the loaf is deep golden brown and a toothpick inserted near the center comes out clean.
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Cool loaf on a wire rack, allowing to cool completely before slicing. Store leftovers loosely covered at room temperature for the first day, then refrigerate after that. Enjoy!
Recipe Notes
*You can use this recipe for homemade chocolate chunks - just chill the chocolate mixture in a parchment lined square pan until solid before cutting into chunks.
Nutrition
What I Used To Make My Paleo Chocolate Chip Banana Bread:
Want More Paleo Baking Recipes? Try One Of These!
Paleo Blueberry Muffins with Crumb Top
Double Chocolate Paleo Banana Bread {Nut Free}
Hearty Paleo Banana Bread {No sugar added}
Paleo Orange Cranberry Pecan Muffins
Paleo Orange Poppy Seed Muffins
Maple Pecan Banana Bread Breakfast Bake {Vegan}
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5 stars! So good! I was short on time so I made muffins – 20 minutes and they were perfect!
I just want to say that this is my go to Banana bread and Ive been making it since I discovered your page 3+ years ago. My kids and husband devour it to the point I try to make 2 loaves so I can freeze one for another time! I’m about to make 2 to bring on our vacation next week! Thank you for this delicious recipe!
Such a good recipe! Loved by the whole family. Just made into muffins – baked for 18-20 min.
Best banana bread I’ve ever made!!!
I want to make this. Can you skip tapioca flour ??
The Paleo Chocolate Chip Banana Bread with Almond Butter was delicious! I posted it on IG and tagged you on it, but since I am private you probably did not see it. Typically, the recipes I try that I see on IG I don’t ever make again because they’re not that great, but this one I definitely will make again! Thank you!
I love a good banana bread and this recipe did not disappoint. I used HuKitchen organic dark chocolate baking gems instead of chocolate chips. Soooo tasty. Will definitely make again !!
I have made this countless times. It always turns out perfect. I cook for about 46 minutes (SLC 4600ft altitude). Thank you! 🙂 And P.S. Thank you for all you do. I **hate** when people complain about the blog posts that surround a FREE recipe. GRR. I appreciate you.
I made this last weekend and plan to make again this weekend. So delicious!!!
just had first bite and it’s delicious! I used an 8 x 8 ” glass baking dish for 30 minutes in a countertop oven. Turned out perfectly – so delicious. Thank you!