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!
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.
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!
Family-Friendly
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.
Your Turn To Try Our Paleo Chocolate Chip Banana Bread
Got baking on the brain now that it’s Fall? 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)
Ingredients
- 3 really ripe bananas, mashed, (small to medium in size)
- 1/4 cup coconut sugar
- 2 tsp vanilla
- 1.25 cups Bob's Red Mill Paleo Baking Mix
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp apple cider vinegar
- 1/4 cup dairy-free chocolate chips, (plus more for topping)
Instructions
- 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.
Love this banana bread recipe and I make it often! I don’t have to look at the recipe anymore…. A silicone loaf pan works well. In addition to the vinegar and baking soda I sometimes add 1 egg into the batter and the bread comes out PERFECT!!!!
Amazing! Love that you know it by heart! Thanks so much for taking the time to come back and leave a review. Appreciate it! 🙂
This is one of my family’s “go-to” banana bread recipes. Thanks for sharing.
I baked this exactly according to the recipe. The inside never fully cooked even when a toothpick came out clean. The flavor was pretty good. It just seemed more like bread pudding on the inside.
We’re bummed to hear this one didn’t quite turn out for you. The inside definitely stays a bit gooey, which is how I tend to like my banana bread. I’ve also had the best luck baking it in a metal bread pan in terms of getting the center to set a bit more versus a glass pan. Hope you enjoyed the flavor regardless. Thanks for giving our recipe a try.
I made this recipe a week ago. I love a good paleo banana bread! I had never used the Bob’s paleo baking mix so i was excited to give it a try. My batter was like a dough after adding the ingredients together. I felt like something was wrong. As soon as I added that last 1/4 c. of flour mix it instantly became a dough like consistency. Needless to say my bread turned out very very dry, and I only had it in the oven for 40 minutes. I ate a few pieces, but it wasn’t that great (sorry!). Not sure where I went wrong as I followed the recipe as stated. Any suggestions?
Dang! That’s such a bummer because it is really so dang good every time I’ve made it and definitely not dry. The only other feedback I’ve heard and experienced myself is actually the opposite issue…that it had to be cooked longer because it was too moist. Hmm…I’m not quite sure what might have gone wrong for you other than accidentally measuring something wrong or using less bananas, but you said you followed it to a T and I believe you. I know you’ve tried some of our other recipes too. It ends up being about a cup mashed banana if that helps. You could also try adding some coconut or nut milk next time. I’ve made it with and without extra milk added to play with the consistency. Try a 1/4 cup or so at the beginning with the mashed banana and coconut sugar. Dang, so sorry it didn’t turn out like it has for us. That’s a major bummer. Keep us posted if you give it another try. I’m going to have to make another loaf myself.
Hi! I made this recipe today and followed it to the letter! Baked at 350, checked at 45 minutes, let go to 50, then a total of 55 minutes. The top looked perfect, the loaf seemed firm, so I thought surely it was done. When I let it cool and cut into it, it was still undercooked inside! Can I put it back into the oven for more cooking time even though it’s been out a while? Can I microwave it to finish off? Is this loaf doomed to the garbage can?
Cook it in the oven some more or you could try the microwave – I haven’t done that before though. Even if the middle is a little underdone, it will taste great! And it doesn’t have eggs, so you don’t have to worry about that. Baking without eggs is hard, and ovens seem to vary quite a bit. You might just have to play a little to find the exact time that works for your oven. I don’t think your loaf is doomed though! Try cooking more! Keep us posted!
I was so excited about this until I find the flour is CRAAZZZY expensive. Can you make a recommendation for a substitute?
Hey there! It’s a little spendy, but if you are a Thrive Market member you can get it for cheaper. Otherwise, I’d say try this recipe on our blog that uses a couple other flour options. The texture comes out a little more doughy, but it’s crazy good!