Paleo Chocolate Chip Coconut Flour Banana Bread

Omg omg! Could this bread be any more delicious?

I know it seems silly but I could seriously write you paragraphs about how much I love this coconut flour banana bread and how moist, flavorful, and nutritious it is. It’s also grain-free, gluten-free, dairy-free, and paleo-friendly! I first shared this recipe back in 2015 (yes, a decade ago) and I’ve probably made it 100 times since then because it’s SO easy and makes the perfect snack.

Bake up a loaf and enjoy with a slather of nut butter, flaky sea salt, and of course, a cup of coffee.

Fall in love with coconut flour

I’ve been adding coconut flour to recipes for over 10 years now and it’s such a fun flour to work with. It’s extremely high in fiber; we’re talking about 5-6 grams per 2 tablespoons. Crazy good, right? It also contains healthy fats and gives baked goods a subtle sweetness.

Everything you’ll need to make this coconut flour banana bread

This beautiful bread couldn’t be easier to make with super simple ingredients. Here’s what you’ll need:

• Banana: extra ripe bananas give the bread moisture, and it’s the only sweetener you’ll need!
• Almond butter: I love baking with almond butter because it’s relatively neutral in flavor and adds healthy fats.
• Eggs: you’ll need 2 eggs to help the bread bake up properly.
• Coconut flour: the star of the show! Coconut flour keeps the bread grain free, and it’s the only flour you need in this recipe.
• Baking staples: don’t forget the vanilla extract, cinnamon, salt, and baking soda.
• Chocolate chips: who doesn’t love banana bread with chocolate chips? These are optional (but a MUST for me).

Can I use all-purpose flour?

I get asked all the time if it’s possible to substitute coconut flour in place of whole wheat or all-purpose flour. The answer is no! Coconut flour is unique for a few reasons: it’s incredibly absorbent; this means you won’t need to use a lot, and that it requires A LOT of liquid. No swaps for the flour here!

If you’d like to use other flours, try one of these recipes:

• Best Ever Healthy Banana Bread Recipe using all purpose flour
• Chickpea Flour Banana Bread (gluten free!)
• Nourishing Almond Flour Banana Bread

Is there a vegan substitute?

I haven’t tested this recipe using an egg substitute, but you could try using 2 flax eggs in place of the regular eggs. Let me know in the comments if you give it a shot! Alternatively, you can try my Vegan Banana Bread, but note that it is not grain free.

Customize your coconut flour banana bread

There are a few fun ways you can make this bread your own!

• Swap the nut butter: peanut butter, cashew butter, or sunflower seed butter will all work in place of almond butter. If you use sunflower seed butter, please know that the bread likely will turn green after baking due to a chemical reaction. Don’t worry though, the bread will still be good!
• Try new mix-ins: I love adding chocolate chips to this bread, but you could also mix in walnuts or pecans for crunch, or even juicy blueberries!
• Top your slice: as I mentioned, I love adding a dollop of nut butter on top, but warm butter an flaky sea salt are also delicious.

Don’t forget these banana bread tips

• Follow the recipe. The best way to ensure the success of this healthy coconut flour banana bread is to follow the recipe and use the exact ingredients as written.
• Use overripe bananas. Using bananas that have LOTS AND LOTS of brown spots and are very soft will help keep this bread both sweet, perfectly moist and delicious.
• Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
• Try it the next day. Banana bread is always best the day after it’s baked, as the sugars release the bread gets sweeter!

How to store & freeze coconut flour banana bread

• To store: this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
• To freeze: simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat!

More quick bread recipes you’ll love

• Paleo Zucchini Banana Bread Bars
• Healthy Birthday Cake Bread
• Healthy Chocolate Brownie Banana Bread
• Peanut Butter Lover’s Banana Bread
• Paleo Orange-Kissed Loaf with Dark Chocolate Glaze

I hope you love this coconut flour banana bread! If you make it, be sure to leave a comment below and rate the recipe. Enjoy, xo!

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Paleo Chocolate Chip Coconut Flour Banana Bread

4.83 from 152 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

ServesServes 12 servings

Grain free coconut flour banana bread that's dairy free and naturally sweetened with ripe bananas. This easy coconut flour banana bread is made in one bowl and makes such a delicious breakfast or snack with a spread of your favorite nut butter on top!

Ingredients

• 1 ¼ cups mashed banana (about 3 medium ripe bananas, mashed)
• 1 teaspoon vanilla extract
• ¼ cup (64g) almond butter
• 2 eggs, at room temperature
• ½ cup (56g) coconut flour
• ¾ teaspoon baking soda*
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup (90g) chocolate chips, dairy free if desired plus extra for sprinkling on top

Instructions

• Preheat oven to 350 degrees F. Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
• In the bowl of an electric mixer or in a regular bowl, combine bananas, vanilla and almond butter; mix until well combined, smooth, and creamy. 
• Add in eggs, one at a time and mix until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
• Pour batter into prepared pan and smooth top. Sprinkle a few extra chocolate chips on top. Bake for 25-35 minutes or until tester inserted into center comes out clean. 
• Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

Recipe Notes

*Please note that the video calls for baking powder as well, but the recipe is correct as-written. We've updated it to only use baking soda.

For best results, use bananas with lots of brown spots.

Feel free to use peanut butter or cashew butter instead of almond butter. If you use sunflower seed butter, please know that the bread likely will turn green after baking due to a chemical reaction. Don't worry though, the bread will still be good!

Nutrition

Serving: 1sliceCalories: 138calCarbohydrates: 16gProtein: 3.3gFat: 7.8gFiber: 3.6gSugar: 8.3g

Recipe by: Monique Volz // Photography by: Eat Love Eats

This post was originally published on January 22nd, 2015, republished on December 12th, 2018, and republished on August 9th, 2025.