This is the best Paleo Banana Bread recipe you will ever try! It's easy to make, moist with a beautiful crumb and tastes like it's from a bakery but it's grain-free & dairy-free, with no refined sugar.
Preheat oven to 350 degrees F. Line an 8x4” baking pan (you can use a 9x5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
Add mashed banana, maple syrup and vanilla extract stir until combined.
Stir in egg.
Add dry ingredients to wet ingredients and mix until completely combined. Let it sit for 2-5 minutes to thicken slightly.
Gently mix in chocolate chips.
Pour batter into prepared pan and bake for 30-40 minutes, until top is set and a toothpick inserted in the center comes out clean.
Let cool in the pan for at least 30 minutes before gently removing the loaf from the pan to a wire rack to cool.
Enjoy!
Video
Notes
Ingredient Substitution Notes
Coconut oil. Grass-fed butter or ghee can be used in place of coconut oil.
Almond butter. I have also made this recipe with cashew butter with delicious results. Any nut or seed butter can be used in this recipe.
Maple Syrup. Honey is a good substitute for maple syrup.
Chocolate chips. They are optional. Use Enjoy Life Foods or hu kitchen chocolate chips for allergy friendly options, also see list of suggested mix-ins.