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Double Chocolate Banana Bread {Paleo & Nut Free}

This moist and tender double chocolate chip banana bread tastes just as good as chocolate cake, but it's so much healthier!  Gluten free, dairy-free, nut free and paleo.

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Baking/Dessert, Breakfast
Cuisine: Nut Free, Paleo
Servings: 10

Ingredients

Instructions

  1. Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper (I used this 8.5 X 4.5” loaf pan) but an 8 x 4" would be fine.

  2. Gently whisk together all dry ingredients (except chocolate chips) in a mixing bowl - make sure to sift the coconut flour and cacao powder prior to mixing, since they can be lumpy.

  3. In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey and vanilla. Wet ingredients should be as close to room temp as possible before starting.

  4. Gently stir the dry ingredients into the wet using a spatula or wooden spoon - batter should not be vigorously mixed or blended since this interferes with the bread rising. Batter should be relatively thick and lumpy once combined.
  5. Stir in about 1/3 cup of chocolate chips, then transfer the batter to the prepared loaf pan, spreading evenly. Sprinkle the remaining chocolate chips over the top.
  6. Bake in the preheated oven 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean of batter (melted chocolate is okay) allow the loaf to cool for 15 minutes in the pan, then carefully transfer it to a wire rack, holding two sides of the parchment paper to help you. Allow bread to cool completely to room temp before slicing. Store leftovers covered in the refrigerator. Enjoy!

Nutrition

Calories: 165kcal
Carbohydrates: 24g
Protein: 4g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 49mg
Sodium: 227mg
Potassium: 225mg
Fiber: 4g
Sugar: 13g
Vitamin A: 85IU
Vitamin C: 2.1mg
Calcium: 41mg
Iron: 1.2mg