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
Hi Monique, would you please let me know approximately what your estimate would be one and a quarter cups of mashed banana in grams? Thank you so much our cup measurements in Australia are different to yours in the US.
Hi! It should be about 330g.
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!
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 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?
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.
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!
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.
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!
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 🙂
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!
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.
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 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!
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 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.
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!
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 🙂
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 🙂
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!
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 🙂
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.
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!
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
My kids and I love it!!!! Thanks for the recipe!!
Do these freeze well?
Yes they should freeze just fine! 🙂
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.
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!
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!
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!
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 🙂
Loved this recipe! I added some walnuts to the top, just delicious!
Perfect! Sounds amazing 🙂
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!
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 🙂
very good recipe
Glad you enjoyed!
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?
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
Looks so good! Do you think a cup of walnuts would go well with this?
Walnuts would be great!
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!
I really liked how this cake turned out, it’s really good, thank you
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!
Ooooo looks so yummy! Can they be frozen?
Absolutely!
So good!
Glad you loved it!
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!