Wednesdays always seem to be the best to drop a treat on the blog because you’re all looking for new things to make, and who doesn’t love a good dessert for the rest of the week or to bake over the weekend?!
Normally I start each blog post with some sort of little story about life and what I’ve been up to lately. Today I just want to bring you an older recipe for this paleo banana bread, but with new photos because frankly, this recipe is just awesome.
Ingredients in double chocolate paleo banana bread
This paleo chocolate banana bread is one of my favorite treats because it just so happens to be moist, sweet, flavorful, and full of chocolate flavor. The best part is that there’s NO SUGAR added (besides the chocolate chips). The bananas add the perfect amount of sweetness, and when paired with the melty pools of dark chocolate it becomes a banana bread dream come true. Here’s what you’ll need to make it:
- Ripe bananas: this banana bread is sweetened with ripe bananas! Make sure you use the ones with brown spots for extra sweetness and moisture.
- Eggs: you’ll need 2 eggs to help the bread bake up properly.
- Flour: we’re keeping the chocolate banana bread paleo, gluten and grain free by using almond flour and coconut flour.
- Cocoa powder: get that rich chocolate flavor from unsweetened cocoa powder.
- Baking staples: you’ll also need vanilla extract, baking powder, and baking soda.
- Chocolate chips: gotta have that double chocolate flavor, of course! Feel free to use your favorite brand, dairy free if desired.
Can I make it vegan?
I haven’t tested this recipe using flax eggs in place of the regular eggs, but let me know in the comments if you try it!
Ways to enjoy this double chocolate paleo banana bread
My favorite way to serve this is warm, when the chocolate is still melted. Tony actually prefers them cold out of the fridge, so it’s up to you how to enjoy them. I do highly recommend sprinkling them with sea salt or maybe adding some peanut butter on top? Sounds odd, but it’s addicting.
Storing & freezing tips
- To store: this paleo chocolate 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: 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.
I hope you enjoy these chocolate-packed paleo banana bread bars. If you make them, be sure to leave a comment below! I’d also love if you uploaded a pic to Instagram and tagged #ambitiouskitchen so I can see your creation! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Paleo Banana Bread Bars
Ingredients
- 3 medium overripe bananas (1 1/4 cup mashed banana - the ones with lots of brown spots are best)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup packed blanched fine almond flour
- 1/3 cup packed coconut flour
- 1/2 cup high-quality cocoa powder (see recipe notes below)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, dairy free if desired
- For topping:
- 2 tablespoons chocolate chips (dairy free, if desired)
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees Spray an 8x8 inch baking pan with nonstick cooking spray and set aside.
- Add bananas, eggs and vanilla to a blender and blend until smooth.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder and salt.
- Gently fold in wet mixture and stir until well combined. Next stir in chocolate chunks, reserving a few tablespoons.
- Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-25 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into 12 bars.
Recipe Notes
To make vegan: Instead eggs, replace with flax eggs. Also make sure to use a vegan chocolate bar. I often use Trader Joe's Cocoa powder, but Ghriradelli's Unsweetened Cocoa powder is another favorite. Another favorite is Dagoba's organic cacao powder. If you use cacao powder, only use 1/3 cup.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
LOVE this!! I’m definitely making these ASAP 🙂
cannot wait to try this!
Chocolate + Salt = the best!
I can’t believe there is no sugar! It blows my mind because this banana bread looks amazing!
Okay those look seriously yummy!
Yep, they turned out gorgeously. <3
What a perfect recipe for a Monday morning! I am seriously excited to try these.
Can I use defrosted bananas? When my bananas are on the edge I whip them into the freezer. Then pull them out to bake with when I am ready.
Yes, you can! 🙂
Peel your bananas before freezing. They are more user friendly
I actually freeze bananas without peeling them first. I have tried different ways and this seems to be best.
Happily completed the reader survey!
I got lost after you said melty pools of chocolate <3
Is it regular almond and coconut flour? Or non fat?
Thanks for inspiration.
Greetings from Denmark
Anne-Marie
I’ve never heard of non-fat almond flour or coconut flour, so please just use regular.
Everything about this recipe makes me want to eat my computer. Specially dat sea salt.
can i use gluten free organic brown rice flour
No, unfortunately that will not work; you cannot exchange flours 1:1 because they have different absorbency rates.
As a massive lover of the chocolate chip coconut flour banana bread ( I make it at least once a week.. sorry not sorry ) I will definitely be giving these a go!
I am a HUGE coconut flour, banana, chocolate chip and almond fanatic! You had me at everything here! I am also more than happy to take the survey. So glad to be part of the AK community!
How many bananas?
Hi Sean! It says about in the recipe that you’ll need 4 medium ripe bananas.
Would these still be sweet enough without the added chocolate bar?
I suppose it depends how sweet you like things. I think they are fine without! 🙂
These look yummy! Would flax egg work or applesauce for substituting for the eggs?
Can I sub oat flour for the coconut flour?
Thanks for the amazing recipe! It was delicious, perfect for a dark chocolate lover like me. I have never tried almond and coconut flour before so was confused about the texture of this bread. The toothpick came out clean but the bread was super moist, is this normal or was it underbaked?Probably a few more attempts before I get it right! 🙂
I made these tonight for my boyfriend… He couldn’t believe there was no sugar in them (and ate several, because you know they’re healthy and all lol)!
Thanks for all of the amazing recipes, I am always anxious to see what you post next!
I just made these and I must say my expectations weren’t particularly high as I’ve made plenty of healthier treats involving coconut flour that just don’t work, and also the idea of rich chocolate bars meshed with banana bread, without sweetener.
But, they are amazing!!! I used 1/2 c oat flour and 1/4 wholewheat a flour instead of the almond meal – glad it worked as I don’t often have almond meal on hand and it’s a cheaper option and provides some quality high fibre whole grains.
I’m enjoying them warm from the oven with a cold glass of milk. So moreish! Love the melty chocolate bits. Thanks Monique!
Hi, I have a question regarding the flour and cocoa measurements. Since the weight isn’t listed, would you mind providing your method of measuring? Are you using the “spoon in cup/level” method or do you “dip/level”? Or, if you know the ounces that would be even better. Makes a big difference and I want to be sure the recipe turns out the way it’s intended. Thanks so much!
Hi Monique. My daughter is allergic to almond and coconut. Can you suggest another flour I can use instead? Oat? Whole wheat?
Thanks!!!
Hi Monique,
This is the second recipes of yours I have made (I made the pumpkin pie) and I love these! (I loved the pie too!) I am trying to make more desserts with no “extra” added sugar and these are perfect! They are excellent the next day, just like fudge! And I love the taste of banana!
Just a suggestion as I see a comment above asking this as well: measuring out ingredients by grams and providing the number of grams for an ingredient is helpful in addition to the basic cup measurements as the weighted measurements are more accurate.
Also, I love that you provide nutrition info for every recipe. I “count my macros” or try and hit a certain number of carbs, proteins, and fats per day and your posting of this helps so much!
Best,
Julia
I just made a batch of these tonight, and they are delicious! I regularly encounter banana breads that are too sweet for my liking, but this recipe is just right (plus extra chocolatey, and who can argue with that?)
So happy you liked this one! Thanks for leaving a comment!
These look amazing! I would also like to know if the eggs can be subbed out due to egg allergy, flax egg or egg replacer?
Hi Cheri, I haven’t tried that so I’m not positive. I wouldn’t recommend it as coconut flour tends to need eggs.
Could I use something else instead of coconut flour? I just spent a ton at the market and don’t have enough for anything else right now.
Is the fat count saturated fat or combined i need the sat fat count
Don’t say melty …
Can I change this up and use zucchini instead of banana, if so what quantity of zucchini.
Same with pumpkin, amount to substitute for banana.
I dislike bananas:)
Thank you!
Great question. I haven’t tested it any other way than listed above. I would assume the pumpkin would work okay as a 1:1 substitute, however, I can’t be sure about the zucchini. Also, please note that if you sub pumpkin, they won’t be as sweet since there isn’t any added sugar. I would recommend adding in some more chocolate chips!
Thank you so much! I will try the pumpkin, and I don’t like super sweet, so it should be okay:)
I made these last night with flax eggs (2 Tbsp. ground flaxseed and 6 Tbsp of warm water), and they turned out great. Delicious, too!
Hi! Would I be able to make this completely with coconut flour (instead of adding almond)?
Can’t wait to try this. Thank you!!
Unfortunately no, sorry! Coconut flour has a high absorbency rate and leaving out the almond flour would change the recipe.
This bread looks seriously amazing Monique! Love the no added sugar and I have all the ingredients! Hate to ask, but have you tried making it as muffins? I’m thinking of doing this but not sure of the time change needed. If not, I’ll just stick with the loaf!
You could try, but it’s best baked as a loaf!
Yum! Just made these tonight and they were so good! We didn’t have coconut flour on hand, so we subbed hazelnut flour and it worked great. Will definitely try with the coconut flour to see if the texture is the same. I am also going to try some dark cocoa powder next time to make them super chocolatey. Thanks for sharing Monique! 🙂
What can I substitute for the coconut flour?
Tried this recipe for a work pitch in and received raving reviews 🙂 Most folks didn’t even know they were eating something much healthier for them than the other dessert options.
This recipe will quickly become a favorite in our home!
Ok the flavor is delicious but the texture leaves something to be desired… I baked it for 20 minutes and took them out to cool since the toothpick came out clean. But upon trying one, I found it super soggy and seemed underdone. So I put them back into the oven for another good 15 minutes but it only got slightly drier but no less mushy. I understand that baked goods made with coconut flour tend to be soggy but how can I tell if they are even done, or if that’s the way they’re supposed to be? Any insight would be much appreciated!
It happens sometimes when the bananas have a higher water content. It’s happened to me before when making other sweet bread similar to this recipe (just did yesterday using canned butternut squash instead of bananas). If the batter is really runny next time just add a bit more flour or a little flax to make the batter less watery, You want it moist, but not too runny. Hope that helps.
do you think this would work if I used all of almond flour instead of coconut flour?
I’m not certain as I haven’t tried it! Coconut flour really helps to absorb liquid, so I have a feeling you’d need to use more almond flour.
Just made this and it,was delicious also super easy to make .Will definitely be making this over and over again .
I made these with hazelnut flour and they were amazing. After 33 days on whole 30, I baked. I’m adding these to my rotation. Thanks.
These are excellent. I had 6 leftover bananas so I adjusted the recipe to reflect that. I made it as muffins with paper liners. They are almost soufflé line in texture while warm. Also used Ghirdelli bitter sweet chips because they were all I had. Very good recipe. Thanks for sharing!
I just tried these in muffin tins and used flaxseed meal instead of coconut flour, and they are pretty life changing, soooooo chocolaty.
Hi KIM, did you use same amount of flaxseed meal as coconut flour given in the recipe? I want to bake these as muffins too but don’t have coconut flour. At 350 for 23-25 min?
Monique, thanx first of all for an amazing website 🙂 lovvve it!
So, I made these & even added 1.5 scoops of banana cream Protein Powder, (for added protein as a post workout snack)..it was absolutely perfect in every way, soo yum!!
Can’t wait to make this! I use a very similar base with the coconut and almond flour combination and it works great. Careful to others subbing pumpkin or butternut squash-it has a higher water content, so cut back a bit from what you would do with the bananas (I just made butternut squash bread and it came out soggy despite baking for like 45 mins). Also- I often add a 1/8 cup of plant protein powder or some ground flax (just a table spoon to my breads and my breads always turn out great). Excited to bake this tonight!
Is the end result meant to be soft and gooey? It’s not what I’d call banana bread consistency.
This is amazing!! Have saved this recipe and will be regularly made. Tastes so good!! There isn’t even a sugar substitute! I know the choc has some, but I used raw cacao and cacao nibs (as well as some 80% choc chips) and bananas are high sugar, but seriously –
A M A Z I N G!!!
This is really good, thanks for posting! Because I’m not at home and didn’t have my usual coconut flour I substituted Orgran All purpose gluten free plain flour and left out one banana. I also cooked it 5 mins longer (but all ovens are different, and who knows if I just kept poking chocolate chips when I tested it). Anyway, it worked really nicely – the texture is beautiful!
Absolument délicieux !
Absolutely delicious!! Even my paleo refusing daughter liked them! I didn’t have baking soda or baking powder but they still came out great! I cut them into smaller squares
New to Paleo, but I’m loving it so far! Can’t wait to try this, thanks!
what about adding some coconut oil or similar
Delicious new dessert for the little chocolate addicts in my family! They liked it better than their favorite cupcake from their favorite NYC bakery!
How would I adjust for baking this in a sheet pan?? I want to use a kettlebell cookie cutter and give this out to my gym friends for Christmas:)
Such a creative idea! The shapes you create will be soft like banana bread (rather than more dense like cookies) – in a sheet pan I would probably start with about 12-15 minutes and check them!
These turned out awesome. So good! Definitely making this recipe again whenever I have overripe bananas just sitting on my counter!
I’m so glad you enjoyed these! Perfect for those overripe bananas 🙂
This is my go-to recipe if I have super ripe bananas sitting on my counter! I totally agree with Tony that they are SO GOOD if kept in the fridge. But I also love them just as much right out of the oven because melted chocolate.
Perfect!! And yes – love both SO much 🙂
Doesn’t Enjoy Life chocolate contain sugar? I keep seeing it as an ingredient in Paleo recipes. I’ve been using Ghiradelli’s 100% cacao bar (found in the baking aisle). A little bitter, but the sweetness of the recipes I’ve used it in are enough to mask it for me.
It does but it’s dairy-free unlike most chocolate chips & bars!
Just did the survey – check! Printed this recipe and can’t wait to try it, yummo! Thank you for sharing your creativity and delicious recipes Monique.
Hope you love this one!!
I made these as mini muffins this morning to use up all my extra ripe bananas. I baked them for about 20 minutes and they turned out PERFECT. I prefer muffins over bread because I feel like I get to eat more. Not logical…but I’ll take it when it comes to chocolate and bananas! Thanks for the recipe.
Love that idea! All about muffins over here 😉
Used the Bob’s red Mill paleo flour mix. Less 2 bananas so 1 egg to replace. Turned out great!
Perfect!
Hi Monique, this was a fantastic recipe! How would this recipe be adapted to work in a 9×5 loaf pan? Would things need to be tweaked? Thanks so much!
Hi Mitchell! Glad you loved it. I’m not sure if it would work as well or cook evenly, but I haven’t tried it. I would guess 30-40 minutes at 350.
These are delicious. My 10 year old makes them all the time. Only change is she adds some almond milk to thin out the batter. Great recipe for a sweet healthy treat!
Love that! The perfect healthy treat 🙂
I made these last night and they were DEEEEEE-licious!
I am not sure what I was supposed to do with the coconut oil though.
Happy to hear that! Thanks for the catch – the coconut oil is for melting with the extra chocolate chips to make the drizzle 🙂 I’ve updated the recipe!
Delicious! I made it as soon as i got an email 🙂
So happy to hear that! 🙂
Do you have any substitute for coconut flour? I have flax meal and oat flour. Can’t wait to try it!
Oat flour should work! You may just need to use a bit more. Feel free to watch the video as you go to check the consistency 🙂 Enjoy!
I didn’t know there was a difference between cacao powder and cocoa powder. It’s quite confusing actually. Hershey’s COCOA says it’s 100% CACAO. But Nestle COCOA says it’s 100% pure COCOA. So I’m not sure if I used the right one since Hershey’s is so confusing.. It says Hershey’s COCOA in big letters but in the silver strip under it, it says 100% CACAO.. I bake a lot and I’ve never realized it but I have had to add extra sweetener to things and I’m sure this is probably why 😭 Im just so confused and now mine is going to come out bitter 😭
Hi Courtney! Sorry you had some confusion – let me know which cocoa powder you ended up using. How did the recipe turn out?
Delicious and easy and totally decadent!
Absolutely! One of my favorite healthy treats.
Hi Monique! Is there anything that I can sub for the almond flour? My daughter has an allergy.
Hi Lisa! You can try hazelnut flour 🙂
I made these with oat flour instead of almond flour, flax eggs, and made them into muffins, baking for 25 minutes. They are OK. Not very sweet (I used 3 large very ripe/brown bananas, and I even added some honey to the batter after I tasted tested it.) And the texture is a bit off – I realize this can be because I made some changes. Love this website and recipes, I just wanted to share my experience in case anyone else is thinking about making the changes I made – stick with the original recipe! 🙂
Hi Samantha! Thanks for your note – the consistency was likely off from those changes, so good to know what happens with flax eggs + oat flour. Hope you get a chance to make them as-is, too, or I’d recommend these muffins for you!
Can I substitute regular flour for the two flours lusted in the recipe?
Unfortunately not, the almond and coconut flour provide healthy fats for texture and absorbance for proper consistency.
Besides coconut flour, what other flours would be good alternatives for this recipe? I have gluten free flour blend, tapioca flour or potato starch. I also have rice flour and brown rice flour.
oat flour or gluten free flour blend could be a good option, but you may need to add a few tablespoons more. I don’t think I would recommend anything else.
I’ve now made this half a dozen times and absolutely love it. It’s absolutely delicious! Very moist and rich without being too sweet. Feels healthy.
Glad you love this! The perfect healthy treat 🙂
Okay, so I made the batter but it really isnt resembling batter. Seems to be more like cookie dough consistency. Should I add water or oil? I am worried they will be very dry.
Can I ask what type of cocoa powder you used? a tablespoon or two of oil definitely wouldn’t hurt though!
Have these in the oven right now! Cant wait. Literally everything I make off this website is delicious! xoxo congrats on the baby!
Hope you love them!! And so happy to hear that – thank you, Danielle 🙂
In love with these!
These were seriously so delicious. Moist, flavourful, and felt like a guilty treat even though they weren’t. I made them into mini loaves and they were heavenly. Thanks for the great recipe!
Absolutely! Great idea with the mini loaves. Glad you enjoyed!
These were not in the house for more than a day
They disappeared !
Glad everyone loved them!
Such a perfect treat when you’ve got a major chocolate craving! Love these as a snack in the afternoon, or topped with ice cream for a sweet treat in the evening. Followed the recipe exactly and it came out perfect.
Absolutely! Glad you enjoyed!
Wow these were better than I expected. After I started making them I realized there was no oil in them and I thought they would be dry but it was too late to back out I had already started.. These are really healthy and they are good! Okay so a brownie made traditionally, sure it is better but considering no sugar, no oil, no flour?! These are pretty amazing. 5 stars all the way and I will make them again
Healthy and delicious! I’m so glad you loved them!
I swapped 1/4 cup of the almond flour for some oat flour cuz my almond flour was running low and it came out fantastic! The texture of the coconut flour might not be everyone’s cup of tea but I didn’t mind it. But the sad thing was that i got so excited to eat it that I dropped the entire pan face-down onto the floor before even taking the first bite… had to scrape off the top part with all the chocolate sprinkled on top… ah clumsy me!
I’m glad that swap worked out well! And oh no! I hope you were able to enjoy the rest of it.
I want to make these, but it says 159kcal? How many calories is that?
It’s the same as calories 🙂
I’ve made this recipe a few times now and it’s SO good. Don’t substitute any of the ingredients. It’s really good as it is!
So happy you love this one!
My 3rd time making these and they are just sooo good! I keep coming back for more. I do add in my own twists, cinnamon and expresso make the taste even richer, I recommend!
Love that!!
I just made these and oh my god, I am blown away! They taste like delicious fudgy brownies and even my husband couldn’t stop raving about them! Definitely the perfect way to satisfy that chocolate sweet craving! Definitely a 5 recipe!
So happy you loved this one!
These are incredible!! Perfect combo of banana bread and brownies, and with such wholesome ingredients. Love your recipes, especially this one!!
So happy to hear that, Danielle! Such a great treat 🙂
Bummed that this didn’t work out since I love your banana bread oat bars! I followed the recipe with 100% precision but the batter never set, it’s mushy and not very tasty. I guess the bananas I used were too big? 🙁
The bananas definitely could have been too big. So sorry you had this issue!
This looks yummy but will it turn out just fine even if I use coconut flour only and without the almond flour?
I don’t think so, sorry!
I just made these, used flax eggs instead of regular eggs. Cooked for 18 minutes and they were amazing! Still sweet even without any added sugar! Did not even need the chocolate drizzle on top, but still added a little drizzle of PB
Perfect! I’m glad that worked out well!
Very easy to make and so delicious. I love the fact that there was no added sugar…just the thing for after dinner. Thanks!
Absolutely! Perfect treat 🙂
Crumbs go everywhere but they are SO tasty! I needed to make a whole 30 dessert so this was perfect!
Thanks!!
The perfect treat! Glad you found this one!
So good!
Glad you loved it!
Ooooo looks so yummy! Can they be frozen?
Absolutely!
Hi
Can’t wait to try this! One question- how many cups would 3 medium bananas be? I’m asking this as some of the comments mention that using larger ones seem to make the batter more runny?
Thanks
Hi! It’s about 1 1/4 cups mashed banana 🙂 enjoy!
I really liked how this cake turned out, it’s really good, thank you
I made this for the first time today. I had very ripe bananas and wanted to make something different from the run on the mill banana bread I have been making. I am excited to make baked goods with natural and low sugar options as it is healthier for my family. These are delicious. Just enough sweetness. Don’t skip the chocolate drizzle on top. It’s beautiful AND fun to do 😊
Perfect! So glad you enjoyed!
Looks so good! Do you think a cup of walnuts would go well with this?
Walnuts would be great!
It looks delicious. On wednesday im having coffee with my aunt and i will bring this for everyone to enjoy. I have a question though. Does the recipe really need no sugar and the bananas will give all the sweet the recipe needs? I have tried other dessert recipes that include bananas but they always include eitehr maple syrup or stevia becaue with just the bananas itself the different dessert recipes I had bake before they taste that indeed they need a bit of sugar. So If I add stevia or maple even if this recipe does nto include it. How much I could add either for maple or stevia? Thanks
I made as is, no modifications, even used Trader Joe’s cocoa powder, and am at least an intermediate level baker. These just tasted really bland. I didn’t know something so fudgy could taste so plain :/ Not sure what went wrong.
So strange! Did you use extra ripe bananas and chocolate chips?
very good recipe
Glad you enjoyed!
These are absolutetly sublime. I didn’t have any chocolate chips (or chocolate) so I added about 1/3 cup coconut oil and an extra tbs of cocoa. I baked it in an 9×13 pan for 20 minutes. The texture is wonderfully soft and it is just the right amount of sweet for my taste even without the chocolate chips.
I’m glad that worked out well! Such a great snack or treat 🙂
Thank you for another delicious recipe! I left out the chocolate chips and the chocolate topping, and substited with One cup of chopped walnuts and hazelnuts. It was so yummy that I had it for breakfast spread with a little tahini. 😊
Absolutely! Glad you enjoyed!
Loved this recipe! I added some walnuts to the top, just delicious!
Perfect! Sounds amazing 🙂
This is the first time I’ve made a recipe like this. I always make regular sweets. But, this seemed interesting. I was looking for something with very little sugar and no sweetners. These were moist and chocolatey with a hint of banana flavor. I used 3 black bananas. I forgot to mix chips in the batter and drizzle on top, but it’s fine because I’m trying this recipe for family members who don’t like sweet. Will probably make again for a quick chocolate fix for them. Thanks for posting this! It’s hard finding recipes with very little sugar and no sweetners, like erythritol.
Perfect! So glad you gave this one a try 🙂
I really would love to make this but i dont have cocunut flour sadly. Is there a way i can use extra almond?
Hi, Yasmin. I don’t think so, as almond flour and coconut flour have very different liquid absorption properties. You could try it, but I’m not sure how it would work out, sorry!
Unfortunately this recipe did not turn out for me. I followed it exact but the texture came out really dense and way too bitter. It was upsetting as the ingredients cost a lot.
I’m so sorry to hear this. I’m a huge fan of this bread. I’m not sure why it would be bitter for you. The only thing I can suggest is making sure to use extra ripe bananas!
This is delicious – it’s more like a moist yummy chocolate quick bread or cake that’s moistened with healthy bananas than a banana bread. Bananas are not the primary taste. I loved that!
These looked promising. Its very frustrating most of the commenters haven’t actually made the recipe.
After mixing it up I realized there was no fat and there was no way it would come out of a non-silicone pan.
I added a bit of avocado oil.
I HATE coconut flour. It adds a weird texture to things and I don’t find it really soaks up moisture. Despite the bananas being super ripe this is not very sweet.
Also cocoa powder shouldn’t be used without some type of fat to bloom it. Maybe the authors taste better with the chocolate chips and higher quality cocoa powders – I stick with affordable Hershey’s.
Like many coconut flour recipes I think this is almost more of a raw food that’s been dehydrated and doesn’t really do that well in the oven because the batter is too thick and the center stays wet.
I would not make again. Slathering on chocolate chips and a nut butter I’m sure helps them taste great but I could just have a spoon of nut butter with some chips for a lot less work and save the ripe bananas for smoothies.
Do these freeze well?
Yes they should freeze just fine! 🙂
My kids and I love it!!!! Thanks for the recipe!!
I’ve made this a dozen times now. Comes out great every time. The texture is delightful and I love that it doesn’t include sugar or oil/butter. Everyone loves it and freezes/reheats well if you want to save them as snacks
Everyone really enjoyed these! I love that there was no added sugar (besides the chocolate chips). I’m guessing I could have halved the choc chip amount and it still would have been pretty good! My 3-year-old daughter called them “banana brownies” and I think that’s pretty accurate 🙂
Haha love that name! I’m so glad you both loved them — thank you!
Oh my goodness these look delish! I’m really hoping to try them. I just have a question before I whip out the ingredients… could I possibly use all-purpose instead of coconut flour?
Thanks!
I haven’t tested that so I’m not sure, sorry! If you try it, I’d recommend doing 1/2 cup AP flour instead of the 1/3 cup coconut flour.
Absolutely delicious. I follow a very strict sugar free diet. This is by far the best recipe with almond flour with no sugar. Love love love it.
I’m so happy you love this one, Kamal! Thanks so much for the review 🙂
These came out pretty good! I’d recommend lining the baking pan with parchment, I sprayed my pan but they fall apart when I get one out. I love that there’s no added sugar, they are plenty sweet from the bananas. Yummy healthy snack!
Happy you loved these! And thanks for the note on the parchment — great idea, and sorry yours fell apart!
How many calories are in one bar? I know you posted kcal, but that would mean one serving is 159,000 calories and I doubt that with how yummy and healthy it is compared to actual brownies.
It’s 159! kcal actually is the same as calories 🙂
This is a tasty and easy recipe. When making the batter, It seemed a bit dry so I added another banana and a kid squeezy pack of applesauce. The finished texture was that of a fudge brownie. I put it in the fridge before serving so the topping would harden up like Magic Shell. I think it could have done without the coconut flour, as it was a bit gritty but I needed to use mine up. The family loved it. The boys (9 & 7) had it with a scoop of vanilla ice cream. Yum! I think I ate half of it myself. 😬🤤
Happy you all loved it!! Thanks for the review 🙂
I want to eat this whole pan in one sitting! Haha They’re THAT good! I didn’t have any coconut flour so I left it out, added about 3/4c peanut butter, and baked them for 25 minutes (probably could have left them in for a little longer too since there was less flour). They’re delicious and I’ll definitely be making them again!
Yummm! So happy you’re a fan of this recipe, Joy!
I definitely think this recipe needs a little bit of sweetness added. Whether it’s coconut sugar, maple syrup or something… it was a bit too bitter for my family. But otherwise good recipe.
Thank you for your feedback.
This recipe is exactly what I need. Was just wondering what’s the best way to store it once baked ?
Hi – I recommend keeping these at room temperature for a day, then transferring to an airtight container and storing in the fridge. They’ll stay good for 5 days.
I made the double chocolate paleo banana bread. This recipe is delicious!!! I added a few walnuts after in the dish to cook. While cooling on the rack I added mini chocolate chips to melt on top. My daughter said it tasted like a healthy brownie instead of banana bread. So delicious and moist!!!!!
YUM! Glad you are enjoying this recipe and it turned out great!
Made the recipe exactly as written and it was excellent! Reminds me of a rich moist banana chocolate bread. Just the right amount of sweetness with some dark chocolate chips.
YUM! So happy to hear that you are loving this recipe and it turned out great for you.
I want to make these, but I only have frozen bananas. Do you think using them would add too much excess liquid?
Hi! Feel free to thaw the bananas and drain off the excess liquid before using them.
Looks awesome! Coconut allergy in the family. Is there a substitute for the coconut flour? Thanks!
Hi! Try oat flour and let me know how it goes!
Delicious afternoon snack with peanut butter! Just don’t know how I will stop at one… I told my husband they were paleo which leaves them all to me! 😂
Haha so good!! Glad you love them 🙂
This is very good!!! Surprisingly moist for a paleo baked recipe which is a very welcome surprise. The double chocolate is so delicious and makes this feel more indulgent than a classic banana bread. I’ll definitely be making this again with my ripe bananas!
Despite following the reciepe, I found these “brownies” to be very unsatisfactory. Banans and a couple of spoonfuls of coconut sugar are absolutely Not enough to sweeten so much almond flour and cocoa/cacao powder. The “brownies” were very dry after baking for 18 minutes. They were bland and slightly bitter. I’m disappointed 😞
Sorry to hear that! These will get more moist over time from the gluten-free flours – be sure to use VERY overripe bananas to help with the sweetness.
Made these today to use up some over ripe bananas. I didn’t have coconut or almond flour but I had almond slivers and desiccated coconut so whizzed them up to make flour alternatives. I added some no added sugar chocolate cut up instead of chips and a little normal chocolate to make the topping. I really enjoyed these, not goofy like a browny but light and soft – would def make again
Perfect! So glad you enjoyed!
What is the benefit of using both almond flour and coconut flour? If I only have almond flour, would it be a 1:1 sub for the coconut flour? Just learning the paleo way
They have different absorbencies that create the perfect texture in here! Coconut flour is much more absorbent, so they’re not a 1:1 swap unfortunately.
These are horrible. Dry gummy sticky texture. Don’t waste your ingredients guys her double chocolate banana bread recipe is way better than this.
Sorry to hear that you didn’t love this! Did you measure out the bananas after mashing?
Total let down for me. Very dry and cakey texture.
Sorry to hear that! Were your bananas SUPER ripe? And did you measure out the mashed banana? That will contribute to the moisture in these.
These are amazing! I used dark chocolate chips (Enjoy Life brand, dairy free) and 1/3 cup cacao powder as you suggested. I did add a couple tablespoons of monk fruit/allulose sweetener because my bananas weren’t as ripe as I’d have liked, and I didn’t want to wait another day or so to make them because I was wanting to take them hiking with us tomorrow. I waited for them to cool and then tried a little piece. OMG. Heaven! Then I put them in the fridge so they’d be easy to cut in the morning before we leave for our hike. I just tried a piece and I might like them even more cold! There was no need for me to add the chocolate on top since I loved them as is (maybe next time when no monk fruit/ allulose is used). This is a great recipe that I’m so happy I found. Thanks for sharing!
Perfect! So glad you found this one. Such a great snack or treat!