Grain-free Chocolate Chip Banana Bread

February 15, 2016

Grain-free Chocolate Chip Banana Bread made gluten-free, refined sugar-free and paleo-friendlygrainfreechocolatechipbananabread1

Yes I know what you’re thinking. This Grain-free Chocolate Chip Banana Bread is going to taste like straight up cardboard.

.. But you couldn’t be more wrong.

Coming from a banana bread connoisseur, who’s Mom always has some in the house, this is the most perfect banana bread if you’re looking for a lighter yet still delicious banana bread. Especially for any of my gluten free/paleo-ish readers. It is so soft, so moist (no, that word isn’t gross to me) and absolutely addicting. In fact, it is delicious for basically anyone who loves a quality piece (or 3) of banana bread.

I have been siting on this recipe for over a month now and have made it a total of 3 times so far.

I’m pretty excited that this is paleo-friendly. I’m not one to go on the paleo diet (or any specific diet for that matter), but I really love experimenting with new ways of cooking and baking. Paleo is something I’m not quite familiar with in the kitchen. All I know is that whenever I have ate a paleo dessert (hello Hu Kitchen), I never feel bloated, heavy or straight up BLAH afterwards. I really think limited grains and “cleaner” sugars in desserts is a game changer. I don’t even have white flour or refined sugar in my home. I use coconut flour, almond flour, oat flour, etc. for any of my recipes. When it comes to sugar, I use coconut sugar, agave, maple syrup, honey, and sometimes brown sugar, when I need a sweetener.

This Grain-free Chocolate Chip Banana Bread uses coconut flour as the flour and a very small amount of agave as the sweeter. For both of these ingredients, I used Better Body Foods organic coconut flour & organic agave. I spoke about how amazing Better Body Food’s products are in my 3-ingredient Peanut Butter Cookies and this Stovetop Oatmeal Raisin Cookie Granola. They sell organic products that we can use in SO many different recipes. Hello, heaven.

Let’s break down what else you will need for Grain-free Chocolate Chip Banana Bread:

Ripe bananas (confession: I didn’t use totally freckled brown ones, just ones with a little browning and the recipe was amazing)

Eggs (organic if possible)

Agave (maple syrup or honey will work)

Coconut flour

Creamy almond butter (you can use any nut butter you prefer)

Cinnamon

Vanilla extract

Baking powder

Dark chocolate chips (do you get the hint that these are the best chocolate chips yet? and no, I’m not paid from them to say that) Also if you are paleo, please use chocolate of your choice)

grainfreechocolatechipbananabread2grainfreechocolatechipbananabreadgrainfreechocolatechipbananabread4

[bctt tweet=”Grain-free Chocolate Chip Banana Bread made in 1 bowl, less than 8 ingredients”]

Print

Grain-free Chocolate Chip Banana Bread

  • Author: rachel mansfield
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 10-12 slices 1x
  • Category: gluten free, paleo
  • Cuisine: dessert, snack, breakfast
Scale

Ingredients

  • Wet ingredients:
  • 2 large (or 3 medium) ripe bananas mashed
  • 1/2 cup of creamy almond butter
  • 2 eggs at room temperature
  • 1 tablespoon of agave
  • Splash of vanilla extract
  • Dry ingredients:
  • 1/3 cup of coconut flour
  • 1/2 teaspoon of baking powder
  • Sprinkle of cinnamon
  • Topping:
  • 1/2 cup of dark chocolate chips
  • *Feel free to add any nuts or additional topping choices*

Instructions

  1. Preheat oven to 350 and line a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
  2. Place wet ingredients in a medium mixing bowl and mix with kitchen aid
  3. Once mixed well, add dry ingredients to wet ingredients and continue to mix with kitchen aid
  4. Fold in dark chocolate chips once everything is mixed well
  5. Bake in oven for 30-40 minutes (or until ends are golden)

xx, Rach

 

This recipe was inspired by Civilized Cave Man Cooking.

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

20 Responses

    1. Thank you, Frieda! I haven’t tested it with regular flour. I do know that regular flour and coconut flour are not a 1:1 substitute so it may not turn out as well. When you use coconut flour, you need more eggs so it it may be too eggy with regular! Definitely let me know if you do test it, I’d love to know 🙂 xx

  1. How would this go using oat flour instead of coconut flour? Are they very different to cook with? Thanks, recipe looks delicious!

    1. Hi Gab – coconut flour is extremely different from any other flour so I do not recommend subbing oat flour instead. Oat flour can typically be subbed 1:1 for regular flour but with coconut or almond it’s very different. They both absorb liquid differently than most flours 🙂 xx

  2. Could you recommend a baking time if using a muffin tin instead of a loaf pan? I’m so bad at getting the conversion right. Thanks!

    P.S. – I’ve made your blueberry banana bread twice! 🙂

    1. Hi Kerri – so happy to hear you are enjoying! I don’t have a muffin time to recommend as I haven’t made them into muffins (yet). I usually keep a tooth pick around and stick it in the muffin or bread and if it comes out clean (aka with nothing on it), the treat is ready! 🙂 xx

  3. I made this last night and it is AMAZING! I used 2 large ripe bananas, didn’t use the maple syrup, but added about 2 Tablespoons of applesauce (I love to add this to bread to make it extra moist!). This will definitely be a staple in our house! It is so delicious! Thank you for the yummy recipe Rachl! XoXo

  4. Hi Rach, this is now our go to recipe for banana bread. I made muffins out of this recipe too. Writing this out as I bake two loaves in the oven for our weekend trip with the family 🙂

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