This Paleo chocolate chip banana bread is a cozy fall treat the whole family will love! It’s made with a Paleo baking flour that is perfectly balanced to create a buttery texture all while being gluten-free, grain-free, vegan and dairy-free! You will love the savory-sweet combo for a snack, dessert or even for breakfast!
Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.
Paleo Baking Made Easy
Using alternative flours can be a little complicated. They often don’t convert with a 1:1 ratio when trying to adapt recipes with traditional wheat flour. Trying to figure out the right flour(s) to use and the proper ratio to get the desired texture and consistency of whatever you are baking can be tricky to say least. That’s why I’ve come to love Bob’s Red Mill Paleo Baking Flour. This baking mix has the perfect ratio of flours to get amazing texture in baked goods like this Paleo chocolate chip banana bread. And the best part is that all of the thinking is taken out of it – there’s no playing with various flours, making multiple batches to test the ratios. All you need is just one simple blend of gluten-free and Paleo-friendly flours! We could go on and on about why we love Bob’s Red Mill, but ultimately we appreciate their promise to provide high-quality, minimally-processed products from the mill to our table, and it’s pretty great that all of their products are certified Kosher and made with ingredients grown from non-GMO seeds.
Egg-Free + Vegan-Friendly
It’s not that I have anything against eggs. I really don’t. I actually like them, but just seem to feel better when I don’t eat them. And I’ve learned that a lot of other people have intolerances and sensitivities with eggs too, so I continue to teach myself how to bake without them to create recipes for all of us to enjoy whether you eat eggs or not. It just so happens that this recipe is vegan-friendly. We obviously are not vegan eaters (lots of recipes with meats and bacon on our site), but this recipe falls into the vegan category based on the lack of eggs and butter. So, whether you eat eggs, are vegan or not…make this chocolate chip banana bread! It’s bomb. That is really all you need to know!
This Paleo chocolate chip banana bread is pretty much guaranteed to be a hit for the whole family! It’s perfect for throwing into your kiddos lunch or snack for the day. I personally enjoy a slice with my coffee in the morning. I won’t lie…I love the little bit of chocolate with my coffee in the morning sometimes. A slice of this chocolate chip banana bread also makes a great afternoon pick-me-up. I love dark chocolate, like the darker the better so that’s what I use for this recipe, but if your kiddos and family prefer a little less dark chocolatey goodness, choose a dairy-free chocolate chip that fits your own preferences.
Some Other Baked Goodies To Try
Your Turn To Try Our Paleo Chocolate Chip Banana Bread
Got baking on the brain now that it’s Fall? Pick up some Bob’s Red Mill Paleo Baking Flour, and make this Paleo chocolate chip banana bread. The entire family will enjoy it. Leave a comment below to let us know how it goes. Also, take a pic and share on Instagram. Tag us @realsimplegood, and give us a follow if you don’t already. We’d love to stay connected.
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Paleo Chocolate Chip Banana Bread (GF + Dairy-Free)
- Preheat oven to 350° Fahrenheit, and line a standard bread loaf pan with parchment paper.
- In a large mixing bowl, mash up the banana. Add the coconut sugar and vanilla. Stir to thoroughly combine all of the ingredients.
- Add Paleo Baking Mix and sea salt. Stir to combine.
- Add baking soda and apple cider vinegar. Let them react and then mix in.
- Fold chocolate chips into batter.
- Spoon the batter into the lined bread pan, and spread out until it is evenly dispersed. Sprinkle more chocolate chips on top.
- Transfer to oven and bake for 45-50 minutes, or until the top turns brown, cracks and the loaf is firm.
- Once done, use parchment paper to lift the loaf out of the pan and cool. Slice and serve! Store in an airtight container on the counter or in the fridge to keep it fresh longer.