Paleo Chocolate Chip Banana Bread
I know, I know, the last thing this world needs is another banana bread recipe. Or maybe it’s exactly what it needs? Especially this delicious, easy, paleo recipe--pretty proud of this one if I do say so myself! It’s grain and oil free with pretty minimal added sugars; the ripe bananas do a lot of the heavy lifting there. This bread is so incredibly moist, and a great alternative to some of the more refined flour and sugar heavy options out there.
This Paleo Chocolate Chip Banana Bread is perfect for a quick, grab-and-go breakfast in the morning, or as an afternoon pick-me-up. Slather with nut butter, or enjoy it on its own!
If you give this recipe a go, please share and tag me on Instagram! I’d love to see what you guys are making!
xx Slim
Prep time: 15 minutes
Cook time: 50-60 minutes
Total time: 1 hour 5 minutes
Servings: 10
Ingredients
Wet Ingredients
3 ripe bananas (preferably soft with a lot of brown spots)
2 eggs
¼ cup unsweetened applesauce
¼ cup maple syrup
¼ cup almond milk
1 tsp vanilla
Dry Ingredients
1 cup almond flour
½ cup coconut flour
1 tsp baking powder
1 tsp cinnamon
⅓ cup + 2 tbsp (heaping) semi sweet or dark chocolate chips
Instructions
Preheat the oven to 350℉ and prep a loaf pan with either parchment paper or nonstick spray.
In a small mixing bowl, mash the bananas with a fork.
Once the bananas are thoroughly mashed, mix in the eggs, applesauce, maple syrup, vanilla, and almond milk.
In a separate large mixing bowl, stir together the almond flour, coconut flour, baking powder, and cinnamon.
Add the wet ingredients to the dry ingredients and stir until well combined.
Once mixed, fold in ⅓ cup of chocolate chips.
Pour the batter into the prepped loaf pan make sure it’s distributed evenly.
Top with remaining chocolate chips.
Bake for 50-60 minutes (will vary depending on your oven), until a toothpick comes out clean.
Set on wire wrack to cool for approx. 15 minutes.
Cut and dig in!
