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This Paleo Banana Bread made with chocolate chips and walnuts is so delicious and moist. It’s the ultimate gluten-free banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar! It’s taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, banana bread that is freezer-friendly, too! Perfect for a holiday morning, or a snack anytime of the week!
Easy Paleo Banana Bread Recipe
Is there anything more satisfying than the smell of fresh banana bread cooking? Well, besides the taste of course! Banana bread is such a simple and delicious morning treat and this paleo version, with option to use brown butter if you tolerate dairy, is just downright decadent. I love how simple it comes together and can’t get over how delicious it smells when baking!
Grab a slice with a cup of coffee or tea, and enjoy! This also freezes well, so if you want, make a double batch with one for now and one for later or for a gift.
Ingredients Needed:
Ingredients Needed:- almond flour
- coconut flour
- baking powder
- cinnamon
- sea salt
- butter, ghee or coconut oil
- medium ripe bananas
- eggs
- maple sugar
- vanilla extract
- walnuts (optional)
- dark chocolate chunks (optional, but totally encouraged)
If you like this paleo banana bread recipe, check out these others:
Watch the video:
Paleo Banana Bread with Chocolate Chips
Ingredients
- 2 cups 196 grams blanched almond flour
- 3 tablespoons 21 grams coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup butter or ghee or coconut oil for fully dairy-free
- 3 ripe bananas
- 3 eggs
- 3 tablespoons maple sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped walnuts optional
- 1/3 cup dark chocolate chunks optional
Instructions
- Pre-heat oven to 350 °F and line a 8" loaf pan with parchment paper.
- In a small saucepan, heat butter over medium heat until it turns a toasty brown color, about 3-5 minutes. Swirl the pan occasionally to make sure the butter cooks evenly. Once brown, take off heat and let cool slightly. If using ghee or coconut oil simply melt it and let cool slightly.
- In a medium mixing bowl, add almond flour, coconut flour, baking powder, cinnamon and salt and whisk to combine.
- In a separate medium mixing bowl, mash the bananas. Add in the eggs, maple sugar, vanilla extract and the brown butter and whisk until completely combined.
- Pour the wet ingredients into the dry and mix until just combined. Fold in walnuts and chocolate chips, if using, and pour the batter into the loaf pan lined with parchment paper. Smooth the top with a spatula and top with additional chocolate chips ,if desired.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- This loaf can be frozen for for up to 3 months.
- If you can't tolerate butter, simply sub ghee or coconut oil.
Hello! Would rice flour or chesnut flour work in lieu of almond flour here? Many thanks
We haven’t tried that and are not confident they’ll work as a substitute. If you do try, let us know how it goes.
Great recipe! First time baking with almond flour. Will definitely make again.
Hello! I am used to sifting dry ingredients when baking with all purpose flour. Should these ingredients- almond & coconut flours- be sifted too?
Thank you!
Hi Liz. Whisking them together as instructed should be sufficient unless your almond or coconut flour is incredibly clumped together. Typically if a recipe needs something sifted, it will call for it!
Great recipe! I used coconut oil in place of butter and coconut sugar in place of maple sugar since I didn’t have any, and it was perfectly moist and fluffy! Took the recommendation for walnuts + chocolate chips and even better! Will definitely be making this again.
Oh, I wish I could submit a photo! I’m new to this whole paleo ish thing. No gluten, grains, or dairy. Brutal! But, this is amazing. Thank you so much for working so hard to perfect a delicious, light, fluffy, banana bread that doesn’t taste like twigs and straw! My boys like it too and they only eat packaged foods with colorful pictures on them.
Thanks for the delicious recipes, Lexi! My boyfriend (very picky eater) loves this banana bread!
Did you use salted or unsalted butter? I used salted and while the bread was AMAZING I thought it had too much salt
I tried it last week. Moist n delicious. Great recipe. THANK YOU
So glad!
Do you have the nutrition info on this?
Could I replace the eggs with chia/flax eggs or aquafaba?
Amazing as always. Thank you for another great recipe!
Ghee is NOT an appropriate substitute for a person with a milk allergy! You’ll hurt someon with this advice….ghee is clarified butter/ butter oil by any other name. Milk proteins are still present….
The milk proteins are removed from ghee in the cooking process. If someone has a severe allergy, then yes, probably should avoid, but most people sensitive to dairy can tolerate ghee. Also if someone has that severe of an allergy, they probably know what to avoid.
Delicious Banana bread! I had to make it dairy free so I used coconut oil and it was so moist! I also used organic cane sugar. Great recipe as are all of your recipes!! Thank you!
Everyone in my family loves this bread! The texture and sweetness is perfect.
This looks yummy! do I absolutely need coconut flour – what does it do? It seems like so little that you could just use almond flour but I’m also not familiar with baking with these types of flours. thx!
It’s for texture – if you omit, that should be ok but can’t promise the exact same results!
I made this banana bread a couple of days ago and it’s the BEST that I’ve ever had! So delicious!
Hi, what size loaf pan, 9 x 5 or 8 x4?
I like 8×4, but whatever you have!
Can you use maple syrup in place of the maple sugar?
No you can use coconut sugar or another type of dry sugar!
This banana bread recipe was amazing ! The brown butter adds such a great flavor. Will definitely make it again!
Those chocolate chips ?