This healthy chocolate chip banana bread is moist and flavorful, the perfect recipe for overripe bananas! Made with almond flour, naturally sweetened with coconut sugar, and studded with pools of dark chocolate chips, this paleo banana bread is completely gluten-free, grain-free, and dairy-free. It's just has the perfect amount of sweetness to feel indulgent, yet balanced enough to enjoy for breakfast, dessert or an afternoon snack. I love a slice with tea or coffee, or lightly toasted with a thin smear of almond butter.
This banana bread with chocolate chips is the result of MANY tests. And after trying scores of recipes, testing flour combinations and trying to decide if I preferred chocolate to walnuts or raisins, I finally came up with Best (and healthy as can be) Banana Bread Recipe.
When this paleo banana bread came out of the oven, its aroma filling my small apartment, I knew instantly: this is love.
The first bite says it all: a tender, moist crumbs, lightly sweet banana flavor, and melting ribbons of dark chocolate woven through the almond-rich loaf. It's cozy, nostalgic, and deeply satisfying without feeling heavy.
But now, as I see the black, silky chocolate chips break down into ribbons of the sweetest molten chocolate paradise, running through the almond and coconut flour body like veins, I am stupefied by just how strongly I feel about this healthy banana bread.
For another paleo and gluten-free bread, check out my gluten free pumpkin bread (no flour needed!) and healthy dark chocolate tart.
If you only make one chocolate chip banana bread recipe, this should be it.
Is This Banana Bread Actually Healthy?
In a word, yes! This paleo banana bread with chocolate chips is healthy, or as healthy as banana bread can be. This healthy chocolate chip banana bread is:
- Flourless & gluten-free
- Grain-free & paleo-friendly
- Free of refined sugar
- Made without butter (we use coconut oil instead)
The sweetness comes naturally from mashed bananas and coconut sugar, while almond flour and coconut flour provide structure, moisture, and healthy fats. While exact calories will vary based on portion size and ingredients, this banana bread is naturally higher in fiber and made without refined sugar.
If you're looking for a banana bread with no added sugar, try my gluten free chocolate banana bread recipe! For something playful and unique, this strawberry matcha banana bread (also a gluten free option).
Developing My Healthy Paleo Banana Bread Recipe Recip
I created this healthy chocolate chip banana bread during a month of experimenting with a vegetarian paleo lifestyle. Reading labels, cutting refined carbs, and focusing on whole ingredients made me feel more energized, lighter, and surprisingly satisfied, without giving up treats entirely.
That balance is exactly what this recipe delivers. When I want something sweet but nourishing, I rotate between my paleo chocolate nut energy balls, gluten-free strawberry scones, and this banana bread - a recipe that feels indulgent while still aligning with how I love to eat.
Ingredient Spotlight: Why Almond Flour & Coconut Sugar Work
Almond flour keeps this loaf moist and tender while adding protein and healthy fats, perfect for paleo baking. Coconut sugar offers a lower-glycemic alternative to refined sugar and brings subtle caramel notes that pair beautifully with chocolate.
If you enjoy baking with almond flour, you'll also love my Pistachio Gluten-Free Biscotti or Gluten-Free Blueberry Muffins.
Top Tips for the Absolute Best Chocolate Chip Banana Bread
Line a pan with parchment paper for easy removal. Or better yet...
Keep this chocolate chip banana bread in the pan: I tend to keep my paleo banana bread in the pan, and don't bother taking it out. However, if you're looking to serve it, you may want to try - just be very, very gentle and accept that it may break, as this is a very moist chocolate chip banana bread recipe.
Decorate banana bread with more melted chocolate and dried banana chips for a fancier appearance for special occasions.
This banana bread is very moist - it WILL take longer to bake due to the high water content in the bananas, applesauce or milk and the almond flour. The bread will be ready when a tester inserted in the middle comes out clean.
Storage Instructions
Let the loaf cool completely in the loaf pan, then transfer to an airtight container. This paleo banana chocolate chip loaf will keep in the fridge for 4 days. . For longer storage, wrap individual slices and store them in a plastic bag in the freezer for up to 6 months.
And can it be frozen? Absolutely! It can be frozen for 6 months, wrapped in plastic wrap. I like to slice it, arrange the slices on a baking sheet, freeze them and then transfer to ziploc container. Or simply freeze them in a plastic container, separated with parchment paper pieces.
Troubleshooting Common Banana Bread Issues
→ Bananas may have been under-ripe or flour over-packed.
→ Tent loosely with foil and bake an extra 5-10 minutes.
→ Reduce bake time slightly or check banana size; larger bananas add moisture.
More Questions about this Banana Bread ANSWERED!
Yes. I have made this with flax eggs and regular eggs, and it's perfect with both. Make sure you use vegan chocolate chips.
It already is! this banana bread is entirely grain free, in fact, made with nothing but ground almonds and coconut flour.
Yes. Simply bake this in a muffin tin lined with muffin liners. This recipe will produce 12 banana bread muffins. For more details on banana bread muffins, check out my gluten free chocolate chip muffins.
Before you begin
Bring your large eggs to room temperature for the best texture. You'll need a medium bowl for the dry ingredients and another for the wet ingredients before you stir them into the final batter.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Healthy Paleo Banana Bread with Chocolate Chips
Equipment
- Loaf pan
Ingredients
- 3 ripe bananas mashed
- ⅓ cup melted coconut oil 70 grams (you can also use vegan butter or vegetable oil, but I like to use coconut oil as it keeps it healthier and gives it a nice shine.)
- ⅔ cup coconut sugar (you can also use brown sugar)
- 3 eggs beaten, or flax eggs for vegan chocolate chip banana bread
- ⅓ cup almond milk or applesauce (or more banana)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Pinch ground cloves (you can also use pumpkin pie spice)
- 1 teaspoon baking soda
- Pinch sea salt
- 1 cup coconut flour 95 grams
- 1 cup almond flour 95 grams, or hazelnut flour
- 2 oz unsweetened baking chocolate diced, or chocolate chips (use a high quality dark baking chocolate or these vegan chocolate chips.)
For topping (OPTIONAL):
- ¼ cup unsweetened baking chocolate or chocolate chips (OPTIONAL)
- 10 dried banana chips (OPTIONAL)
- 4 tablespoon walnut pieces (OPTIONAL)
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper.
- In a large mixing bowl and using a wooden spoon, mix coconut oil into the mashed bananas.
- Add in the coconut sugar, eggs or flax eggs, almond milk/ applesauce, vanilla and spices. Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flours last, mixing just enough to incorporate - take care not to overmix! Fold in the chocolate chips or chopped baking chocolate, and fold to combine.
- Transfer the batter into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester or toothpick comes out clean. Cool on a rack.
- For a special appearance, OPTIONAL: Melt remaining ¼ cup chocolate chips in the microwave. Pour it on the bread when it's been removed from the pan. Top with banana chips and walnut pieces.
Kathryn @ The Scratch Artist says
I am in love with your first paragraph! Nice work creating a delicious dessert for yourself. And I know what you mean about missing the sensation of eating a particular type of food. I miss not only the taste of things but how it feels in my hand, the texture, how it feels to chew it, etc...
Thanks for another lovely post! I always love reading your writing.
kseniaprints says
Because we're such tactile creatures, I find that the sensations you've described are sometimes the biggest part of enjoying a meal - and the reason why foods eaten with our fingers seem to taste that much better!
Thank you for your kind words, Kathryn. They bring a smile to my face.
Faith (An Edible Mosaic) says
Everything about this post is lovely. I can completely relate to what you're describing here; the emotions connected to, for example, an afternoon break or an evening dessert that involves tea or coffee and a cookie or sliver of cake is something that beckons to me. I make a lot of paleo treats for this very reason, and I will definitely be trying your beautiful chocolate banana bread.
kseniaprints says
What's you favourite paleo treat? I honestly would love to hear an educated recommendation!
Katie @ Whole Nourishment says
Um, yes please! Although I don't follow the paleo diet I happen to love baked goods with an almond and coconut flour base because it gives a really nice crumb. This looks nothing short of amazing! So much of society has lost touch with how food makes them feel, so it's always nice to see people like you bringing that connection back front and center.
kseniaprints says
I completely agree about the nut flours - I was a fan of genuine, fuss-free gluten-free baking long before it was a thing. Coconut flour is still an acquired taste for me, but I love the sandiness it brings to this loaf.
Kristi says
I've tried different coconut flour banana breads but none have been as good as this one! I did cut down the sugar a bit as I don't like things that sweet but thanks so much for sharing this recipe. It's now going to be my go to when I crave banana bread.
kseniaprints says
Yay, I'm so glad you liked it! I also made paleo chocolate-banana muffins the other day that were so amazing, I think I'm just going to have to post them. I honestly just get so happy when I find a good paleo dessert, I can't wait to share it with the world!
Kristi says
I think you should post the muffins, I'd love to try them! I'm making the banana bread again right now, yum.
kseniaprints says
I think I'm just going to have to post them, then 🙂
Maria McKenzie says
Hi Ksenia! Thanks so much for sharing this recipe. I absolutely love it, and so does my whole family! It's my go to banana bread recipe when I have ripe bananas sitting around needing to be used. I have found that if I use two smaller loaf pans lined with parchment paper, the loaves can be easily removed from the pans and slice quite well.
kseniaprints says
Oh that's great! I'm actually planning on cooking it this afternoon as I have ripe bananas. It's my all-time favourite as well!
Alex Bala says
I love banana bread. This was perfect because I needed to use some older bananas up. Great recipe, thanks!
Jenn says
Loved this! I love banana bread and the chocolate made this 100x better!
Heidi says
So glad I stumbled across your recipe! I look for GF and eggless recipes and love that this is grain free. I used olive oil instead of coconut oil and used the flax instead of eggs. And applesauce. Really delicious - moist with good texture and lots of flavor. I didn’t bother with the toppings. Perfect warm right from the pan. Excited to try your other recipes, they look delicious!
kseniaprints says
I am so happy you enjoyed this recipe! It's my go-to banana bread for years now, and I love it just as much as I first tried it. It's been revamped a few times and I've tried every combo with it, though ;P