Ever wonder about how you can make your fave banana bread recipe better? Well, using coconut flour as the base rather than wheat flour does the trick if you ask me! Not only does it make it gluten free, but it also makes it friendly for those following the paloelithic diet (aka Paleo or Primal diet). PLUS, the coconut flour gives it a cake-like texture and a fiber boost to boot!
I talked a bit about the paleo way of eating and showcased my recipe for banana bread on the Rythmia Facebook page recently. You can check out that short video below, and then keep scrolling for the recipe!
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Paleo Banana Chocolate Chunk Bread
1 1/4 cups mashed banana (about 3 medium ripe bananas, mashed)
1 teaspoon vanilla extract
1/4 cup almond butter
2 eggs, at room temperature
1/2 cup coconut flour
3/4 teaspoon baking soda*
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chunks, plus extra for sprinkling on top
Preheat oven to 350 degrees F. Line loaf pan with parchment paper and spray with nonstick cooking spray.
Using an electric mixer or stirring by hand, combine bananas, vanilla and almond butter until well combined.
Add in eggs, one at a time and stir until combined. Add in the coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
Pour batter into prepared pan, smoothing the top. Sprinkle more chocolate chunks 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.