PALEO CHOCOLATE CHUNK BANANA BREAD
This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is an easy recipe you’ll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.
Because this banana bread is sweetened only with bananas. Of course, I ruined the sugar free thing by adding chunks of chopped chocolate (so much better than chocolate chips guys – try it), but who can resist big melted chocolate chunks in their banana bread?!?
Leave the chocolate out though , and this stuff is totally paleo-friendly, grain-free, gluten-free, no sugar added, soy-free…I can’t think of any more “frees” but I’m sure it totally could apply to more diet categories too.

Paleo Chocolate Chunk Banana Bread Recipe
This Paleo Chocolate Chunk Banana Bread is sweetened only with bananas for a guiltless treat that tastes just like traditional banana bread! This is easy recipe you'll come back to again and again. This paleo banana bread is also gluten-free, grain free, and sugar-free.

Ingredients
  • 4 bananas 2 1/2 cups mashed or 575 grams
  • 4 eggs
  • 1/2 cup (140 grams) almond butter or any nut butter of your choice
  • 4 tablespoons coconut oil melted
  • 1/2 cup (75 grams) coconut flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 6 oz. dark chocolate chopped 
Instructions
  1. Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn't springing back, keep it in the oven until it does to ensure it's baked through.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.