This grain-free chocolate chip banana bread is full of banana flavor, studded with dark chocolate chips and has no added sweeteners. It’s healthy, perfectly moist and makes the most delightful afternoon snack.
It is puzzling that it’s taken me eight years to post a banana recipe on this blog. How is that even possible?! Also, how have I had this blog for eight years already? Whoa.
Regardless, some things are worth waiting for and that rings true for this chocolate chip banana bread. It’s made with coconut flour and contains no nuts, gluten or grains, and can easily be made dairy-free too. And, as I said earlier, it has no added sweeteners either. The banana puree provides enough sweetness on its own and of course, the dark chocolate chips too (which can be omitted, if preferred).
I’ve been enjoying a couple slices of this bread in the late afternoon alongside a mug of herbal tea or small glass of good-quality unsweetened vanilla almond milk. It’s a delicious ritual, while it lasts!
Looking for other quick bread recipes? Check out my grain-free zucchini blender bread and cinnamon pecan sweet potato bread with coconut sugar glaze.
Additionally, find more of my recipes over at Rubies & Radishes blog, where I share two new recipes each month.
Cheers and enjoy!
Grain-free chocolate chip banana bread is full of banana flavor, studded with dark chocolate chips and has no added sweeteners. It's perfectly moist and makes the perfect late afternoon snack.
- 1 cup ripe mashed banana (about 3 medium mashed bananas)
- 1/3 cup grass-fed butter or coconut oil, melted
- 2 eggs, preferably pasture-raised, room temperature
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
- 1-2 Tbsp dark chocolate chips
- 1 small-medium ripe banana, sliced lengthwise or cut into rounds
Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, whisk together the mashed banana, melted butter or coconut oil, eggs, apple cider vinegar and vanilla extract. Set aside.
In a separate medium-sized bowl, mix together the coconut flour, cinnamon, baking soda and sea salt. Slowly mix into wet ingredients. Don't overmix! Then, gently fold in the dark chocoalte chips.
Pour batter into prepared loaf pan in an even layer. Top with extra dark chocolate chips and/or banana slices, if desired. Bake in preheated oven for 40-50 mintues or until a toothpick inserted in the center comes out clean. Allow to cool in loaf pan for 15 minutes. Then, remove and transfer to cooling rack to cool completely before slicing.
Store any leftovers in an airtight container in the refrigerator.
These 85% dark chocolate chips are my favorite and I highly recommend!