This paleo chocolate chip banana bread is gluten-free, refined sugar-free, and full of banana flavor. You’ll want to eat the whole loaf in one sitting!
Meet my new favorite breakfast. And lunch and dinner and afternoon snack. And late-night treat.
I could eat this banana bread all day every day and not get tired of it. And I’ve been doing just that for almost two months now; it’s taken me that long to get the recipe exactly where I want it but it’s been worth it. This is now my very favorite recipe on this site.
The first loaf of paleo banana bread I made had almost no banana flavor, so I turned to the ultimate banana bread recipe from Cook’s Illustrated for ideas.
Their method involves microwaving the bananas until they release their juices (I know—bananas have juices???), then reducing that liquid on the stove.
It’s more involved than your typical banana bread but it’s also about a billion times better if you want a dense, moist, and FLAVORFUL banana bread.
I took the paleo chocolate chip banana bread recipe I’d been working with and sort of cobbled it together with the Cook’s Illustrated method.
After some (read like a dozen) experimental loaves I settled on this version.
A refined sugar-free banana bread recipe is never a bad thing to have in your back pocket. I can’t be the only one who thinks a sweet treat I can slather in butter is total win. This banana bread is sweetened almost entirely with, wait for it, BANANAS! With only 1 tablespoon of honey to add some extra oomph.
I’m not counting the sweetness the chocolate chips impart because you can omit them or swap them for walnuts or whatever nut you like and you won’t miss their contribution. I just happen to love any opportunity to eat some chocolate guilt-free :).
Remember–when you make banana bread you want your bananas to be really ripe. If you don’t have enough over-ripe bananas to make a loaf of bread, you can peel the ones you have and freeze them in a ziplock bag until you have enough.
After you bake your banana bread, be sure to cool it for an hour in the pan; the bread will fall apart if you take it out too soon.
If you make this paleo banana bread, be sure to leave me a comment and a rating below–let me know what you think! Post a pic over on Instagram too. Tag @theitsybitsykitchen so I can see!
This paleo banana bread is a gluten-free and sugar-free treat you'll want to make again and again!
- 3 to 4 large bananas about 16 to 18 ounces, unpeeled very ripe
- 2 large eggs at room temperature
- 1/4 cup coconut oil melted
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon optional
- 1/2 cup paleo chocolate chips or chopped walnuts if desired
Preheat the oven to 350 degrees. Line an 8 1/2- by 4 1/2-inch loaf pan with parchment paper and lightly grease the parchment with coconut oil. Set pan aside.
Peel the bananas and place them in a microwave-safe bowl. Cover with plastic wrap and cut several slits in the plastic wrap to release steam. Microwave bananas for 3 to 4 minutes, until they’ve released their liquids. Watch to be sure the bananas don’t overflow—you don’t want to lose any of the liquids! Transfer bananas to a fine mesh sieve set over a large mixing bowl and allow liquids to drain for 15 minutes, stirring occasionally. You should end up with between 1/2 and 2/3 cup of liquid.
Transfer the banana liquids to a small saucepan set over medium heat and bring to a boil; boil until the liquids have reduced to 1/4 cup, about 5 or 6 minutes. Remove from the heat.
Combine the almond flour, tapioca flour, baking soda, salt, and cinnamon in a large mixing bowl and whisk to combine.
Place the bananas and reduced banana liquids in a second mixing bowl and stir vigorously until mostly smooth. Add the egg, coconut oil, honey, and vanilla and stir to combine. Stir the banana mixture into the flour mixture until just combined, then fold in the chocolate chips or walnuts (if using).
Pour batter into the prepared pan and smooth the top. Bake 45 to 55 minutes, until a cake tester inserted into the center of the loaf comes out clean. If the loaf gets too brown on top, cover it with foil during the last 20 or so minutes of baking. Let cool for 1 hour in the pan, then remove to a wire rack to cool completely. For best flavor, tightly wrap in plastic wrap and refrigerate it overnight. If you can’t wait, the bread is still very good right out of the oven.
Bread will keep tightly wrapped in the fridge for up to 4 days. It also freezes well wrapped in foil for up to several months. If it lasts that long.
Method adapted from Cook’s Illustrated