This paleo chocolate chip banana bread is your favorite banana bread with a twist. Instant coffee is added to the batter to really make this recipe rich and flavorful without a heavy coffee taste.
This is my first banana bread recipe on the blog.
I feel its important to note that so you understand this paleo chocolate chip banana bread is special. It took that long for me to find one that felt right to add to the sea of 3487474 recipes already in existence.
Here is why this sweet loaf is extra special:
- It has a tender and dare I say, super moist texture that is grain free and paleo!
- It is ooey gooey with the chocolate. The chocolate chips in the quick bread and on top make for delicious chocolate in every single bite. Which is practically essential to living.
- There is coffee in the recipe. And before you go and say you hate coffee, or coffee and banana sounds gross, hear me out. Coffee in fact goes very well with banana, and of course chocolate. But to be honest you can't really taste the coffee. What you can taste is a distinct difference in the flavor profile. Everything is just a little richer and bolder.
- My kids ate it for breakfast. So that means I didn't have to serve them a frozen waffle. Win, win. And they didn't say it tasted like or smelled like coffee if I still haven't convinced you.
Ingredients and Substitutions
- almond flour
- tapioca flour
- coconut sugar
- salt, baking soda, baking powder
- bananas
- eggs
- vanilla
- light tasting olive oil
- non dairy milk
- instant coffee (optional)
- chocolate Chips ( I like to use Enjoy life or something similar)
Substitutions
Almond flour- if you sub the almond flour for almond meal expect the texture to be much grittier.
Tapioca flour- I do not recommend subbing the tapioca flour for another flour. It absorbs liquid different than most and helps the texture of this bread.
Coconut sugar- you can sub the coconut sugar for any granulated sugar you have like maple granulated sugar or cane sugar (not paleo)
Baking powder- baking powder is not paleo. If you are strict and avoid corn be sure to make your own baking powder. Here is a recipe for paleo baking powder.
Non dairy milk- you can use any milk you love.
Light tasting olive oil- you can use ghee or avocado oil in the place of light tasting olive oil. Do not use extra virgin olive oil.
Expert Tips and How to store
Tip 1: I always recommend using parchment paper, especially for paleo baking.
Tip 2: You can basically do this all in one bowl with the exception of the milk and coffee step. Otherwise no need to do the dry ingredients in a separate bowl.
Tip 3: Let the banana bread cool all the way before slicing. This is a moist bread. If you cut it too early it is not going to not be at its best texture.
Tip 4: I like to store this in the fridge in an airtight container.
Check out more paleo bread recipes!
I love this Paleo Chocolate Chip Bread! It tastes just like a cookie. Or if you want a muffin try this Paleo Orange Cranberry Muffins.
Step by step pictures
In case you get lost along the way, here are a few pictures for you to reference.
Step 1 Step 2 Step 3 Step 4
Recipe
Paleo Chocolate Chip Banana Bread with a Twist
- Total Time: 65
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This paleo chocolate chip banana bread is your favorite banana bread with a twist. Instant coffee is added to the batter to really make this recipe rich and flavorful without a heavy coffee taste.
Ingredients
- 2 ½ cups of finely ground almond flour
- ½ cup tapioca flour
- ½ cup coconut sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 small/medium bananas
- 3 large eggs
- 1 teaspoon vanilla
- ¼ cup light tasting olive oil
- ¼ cup non dairy milk
- 2 teaspoons of instant coffee (optional)
- ½ cup Enjoy Life Chocolate Chips or similar brand
Instructions
- Preheat oven to 350°F. Prepare a loaf pan with parchment paper to prevent sticking.
- In a small bowl combine milk and instant coffee and stir until dissolved. If omitting coffee then add milk with other wet ingredients.
- In a large mixing bowl mash bananas until a smooth paste.
- Add the wet ingredients to the bananas- oil, eggs, milk/coffee mix, vanilla. Whisk until combined.
- Add the dry ingredients to the wet ingredients (see note)- almond flour, tapioca flour, coconut sugar, salt, baking powder, baking soda. Whisk until the batter is just just combined. Fold in the chocolate chips.
- Pour batter evenly into prepared loaf pan and bake at 350°F for 55-60 minutes. Top will be a golden brown and a toothpick inserted into the center will come out clean. Remove from oven and let cool in the pan for 20 minutes. Remove from pan by lifting parchment paper and let cool the remainder of the way on a cooling rack. Cool to room temperature before slicing.
- Best stored in the refrigerator up to 5 days in an airtight container.
Notes
- No need to whisk your dry ingredients together in a separate bowl for this recipe.
- Prep Time: 10
- Cook Time: 55
- Category: breakfast
- Method: Baking
- Cuisine: American
Keywords: paleo chocolate chip banana bread, paleo banana bread, chocolate chip banana bread with coffee
Leave a Note