Banana Chocolate Chip Coconut Flour Bread

Alright, ya’ll. Here’s another Paleo approved and gluten free bread. This one is especially delicious. And to make it even better, spread some peanut butter on the top….HELLO…the best combo ever!

Peanut butter. Chocolate. Banana. Bread. Yum.

Banana Chocolate Chip Coconut Flour Bread

adapted from Livestrong

Ingredients

  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 eggs
  • 1/2 cup coconut milk
  • 1/4 cup coconut oil (or unsalted butter)
  • 1 banana
  • 4 tablespoons dark chocolate chips

How-To

  1. Preheat the oven to 350°.
  2. In a medium bowl, mix the flour, salt and baking soda.
  3. In another bowl, beat the eggs, coconut milk, coconut oil and smashed banana.
  4. Pour the wet ingredients over the dry and blend.
  5. Fold in the chocolate chips.
  6. Pour into a greased loaf pan.
  7. Bake for 30 minutes or until a toothpick comes out clean.

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59 comments

  1. Thanks for this recipe Caroline! Can’t wait to make it, it looks delicious and it completely edible for me since I can’t have gluten :D And Jake loves banana bread, so thanks from him too!

    1. mmm…I haven’t tried it. It’ll probably be a different ratio of flour to liquid ingredients. This is because the coconut flour requires a lot of liquid due to its high fiber. I’ll make/post just a traditional healthy banana chocolate chip bread soon. :-D

    1. I wouldn’t see why not. Just make sure that you have enough liquid once it’s doubled or tripled. :-D Let me know what you find out! I’d love to know!

  2. I love this recipe! in your photos seems really tasty…
    in my blog I post today my version inspired in yours :)
    it’s difficult find all the ingredients in a normal store!

  3. The pictures look great, but I’m in the middle of making this recipe & you’ve left out some important info. How many bananas? Also, when to add the coconut milk? I’m making educated assumptions & I hope it turns out OK, but with baking, one never knows . . .

    1. I’m so sorry Jeni. Brain-fart. I updated the post to fix those errors. Thank you for catching that! :-D I hope it turns out great!

      1. this recipe looks really good and I want to make it, but i’m sorry, i’m a bit technology challenged and I cant find your newest post with the revised recipe. How many bananas are there? Also, what is the best way to store this? Thanks!

        1. Haha…It’s all good. I’m still learning technology myself. The revised recipe is here…I updated it a while back when I discovered that I didn’t mention the banana portion of the recipe. There is 1 banana in this recipe. As for storage, I would just wrap it in plastic wrap and let it sit at room temperature for up to 3 or 4 days. I hope that helps! :-)

          1. This was so yummy! I didn’t tell my little bros that it was grain free (tehehe) and they loved it! The only weird thing was that my chocolate chips sunk to the bottom a little…but they were actually more like chocolate chunks and I actually liked it better with the top part with less chocolate and the bottom with more.
            Great recipe and I am definitely making this again!

  4. I made this tonight and i surpassed my expectations! It was moist and delicious and gone before i knew it lol .. Will be making this again for sure!

  5. I haven’t made your delicious looking banana bread yet but am so grateful to you for posting it. There’s a dearth of dessert recipes for the Paleo diet so this is much appreciated.

    1. I use Ghirardelli for the dark chocolate chips (60% cacao) and just use Publix brand when I need semi-sweet chocolate chips. I’m not really in tune with sugar free baking. Good luck finding something! :-)

      1. Thanks for the quick reply. I’m sensitive to sugar so that’s why I avoid it. So far I haven’t found a sugar-free chocolate chips for baking. Sorry I did but it had sucralose and I don’t want that either. Bummer.

        1. Lizzy,
          We get grain sweetened chocolate chips! Here are the ingredients taken directly from their label: Whole grain malted barley and corn, unsweetened chocolate, cocoa butter, soy lecithin, vanilla.

          I’m eliminating sugar and these have been great, especially in baking. We’ve found them at a local whole foods store but I usually order them from Azure Standard because they’re much cheaper.

          Here’s the link to Sunspire (the brand): http://www.sunspire.com/products/grain-sweetened-dark-chocolate-baking-chips

    1. Thank you for trying my recipes Kat! :-) When I made it, it was just moist and delicious. Unfortunately, when adapting recipes to be paleo, you have to use a lot of eggs to compensate for the moisture-sucking coconut flour. In my adaptation, I thought the moisture was a nice touch and it tasted so good with the banana flavor. It could have been that you used larger than large eggs. What size eggs did you use?

      1. I believe they were large eggs. I’m going to try again tonight with smaller eggs. I’ll let you know how they turn out :)

        1. It came out much better this time! I ended up just using one less and an extra banana. I also added about a tbsp of stevia. It was wonderful :)

          1. I agree, recipe is too eggy as is, but it does make a good breakfast kind of egg bread :) And it’s great with chocolate spread (unhealthy I know)! Even after I added an extra small banana, I guess I should have used one less egg too.

    1. That’s a great idea Lisa! You’ll probably want to check them after 15-20 minutes. Just make sure that a cake tester or tooth pick comes out clean. I’d love to hear how they turn out! :-)

  6. So I made this again, but instead of chocolate chips, I added about 1/4 cup of coco powder to the batter along with some stevia powder and I replaced one of the eggs with 1TBL ground flaxseed with an extra 4 TBL liquid whey (I only had 5 eggs, so I got a little creative there) and it was SO good! It did take a bit longer to bake, just fyi, but really, it’s worth trying :)

  7. I made this today, but in mini muffin configuration because both of my loaf pans were in the oven with two different banana breads in them! I added 3T flaxseed meal to the batter, and i swirled about a 1/4 teaspoon of nutella onto the tops. Excellent little treat.

  8. I have been paleo for 3 months now and the biggest thing I miss is baking, so I am always looking for paleo “friendly” baked goods. I have to start by saying I love the texture. Using coconut flour gives it the closest feel to grain flour (unlike almond flour which is too course). Next time I think I will add a sweetener like honey or coconut crystals to sweeten it up a bit since it wasn’t sweet enough for my “sweet” tooth :-). I did have a problem with it sticking to the bottom of my pan. I used plenty of coconut oil to coat the bottom, so I am not sure where I went wrong there. Overall, I love this recipe. Thanks!

  9. Hi, just made these and I LOVE them. I added an extra banana and made them into mini muffins they are moist and lovely. Thanks for sharing your recipe!

  10. I tried this fantastic recipe out, did one batch of “muffins” instead of using a bread pan . second batch I doubled the recipe. I find the flavour to be bland and not have as much of the banana flavour, so will add an extra banana next time when doubling recipe so it tastes a bit sweeter. other than that, It was a hit for friends and family :0) delicious!

  11. I know a kid who is on a glutein free diet, but allergic to eggs. Any suggested substitutions for this recipe or other bread muffin recipes etc?

    1. I’m not sure of any myself. That’s a toughy! Poor kid. Good luck finding anything. If you find something good, be sure and let us know in case there’s another person with that situation! :D

    1. If you’re keeping it paleo, I’d stick with almond milk. However, if you’re not worried about going 100% paleo, you can use any type of milk: cow’s milk, soy milk, almond milk, rice milk, etc.

        1. You’re welcome! You can do it either way, but you’re most likely going to get the most accurate measurement by measuring when liquid. Great questions! :D Happy Baking!

  12. Just did this bread. I didnt have baking soda so I put baking powder. Its very good, but I wonder if it can have 2 bananas instead of 1. Barely taste the banana and mine took 40 min. To bake. Hubby loved it. Thanks

  13. Hello!
    Followed directions and my bread is still super wet and still looks really doughy after 30 minutes in oven.
    Any suggestions?
    I’ll just continue to bake, hope it doesn’t just burn.

    1. Hi Krystle, That’s so weird. I know it’s a little late and I hope it turned out okay, but if you’re still having trouble with it after 30 minutes, I would suggest covering it with foil to slow the darkening of the top and allow the bread to continue cooking.

  14. should you measure the coconut oil when it is solid or liquid? Also does it matter if the coconut milk is light or full fat?

    1. Great questions! I find it easiest to measure the coconut oil when it’s liquid, but you’ll want it almost the consistency of softened butter when you bake with it, so either put it in the fridge for a few minutes to harden a little bit or microwave it to soften. Also, the coconut milk is full fat coconut milk. Happy Baking!

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