Last Updated on July 14, 2025 by Deliciously Organic
I love this recipe for chocolate swirl paleo banana bread from my friend Juli’s new cookbook!
A couple of years ago I met George via our blogs and was inspired by his drive to eat nutrient-dense foods even while deployed as a Marine. His first cookbook – The Paleo Kitchen – written with Juli Bauer from OMG Paleo, will be released next month. Today I’m giving you a sneak peek and a chance to win a copy before it’s even in stores!
The full-color cookbook is filled with beautiful photography and easy, delicious Paleo recipes. My kids wanted to try the Chocolate Swirl Paleo Banana Bread first and we loved it! The recipe is easy to make and supports many creative variations. You can omit the chocolate swirl and stir in nuts, berries or dried fruit – Juli has this coffee cake variation on her site. It makes for a great breakfast or mid-day snack.
George and Juli have kindly offered to give away 1 copy of their new cookbook! Please see the widget below to enter. Good luck!
PrintChocolate Swirl Paleo Banana Bread (Grain-Free)
Recipe used with Permission from Victory Publishing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
For the banana bread:
- 4 medium bananas (about 1 pound/455 grams)
- 4 large eggs
- 1/4 cup (1/2 stick/50 grams) unsalted grass fed butter, melted
- 1/2 cup (125 grams) almond butter
- 1/2 cup (60 grams) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (make sure it's grain-free)
- 1 teaspoon vanilla extract
- pinch of salt
For the swirl:
- 2 tablespoons unsalted grass-fed butter
- 2 tablespoons ground cinnamon
- 1/2 cup (3 1/2 ounces/100 grams) Enjoy Life Mini Chocolate Chips
- 1 tablespoon organic honey
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
- Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
- In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
- Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
- Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
Nutrition
- Serving Size: Makes one 9-inch loaf
YUM! This looks wonderful! How fun you’re hosting a giveaway too! I’ll be sure to share this 🙂
You make everything look so delicious, Carrie!
Thank you! 🙂
This looks so yummy. But is there a way to make it nut free?
Kristine-
I’m not sure if this would work, but my first thought is to use sunflower seed butter. 🙂
Probably swap in tahini for the almond butter, or sunflower seed butter!
Sounds like a good idea!
You could try sesame seed butter!
sunflower butter is so much more mild (and therefore yummy in baked goods) than sesame seed butter which is REALLY strong. FYI.
Man, this looks so good! Unfortunately, I am currently nut and egg free due to my infant son’s food allergies. 🙁
Another amazing recipe! Just made this today. I’m glad the recipe includes the weight of bananas, as I only needed 2 to equal 1 lb (not 4). I also didn’t use a double boiler and just carefully melted the topping over the stovetop stirring constantly so it wouldn’t burn.
This is definitely a recipe I’ll make again and refer to others!
Yum. Will vegan this recipe
Hello Saniel,
just wondering if you have any luck making this recipe Vegan? Could you share the adjustments you made as I would love to try it out.
Regards,
Aoife
Do you think it would work to sub coconut oil for the butter?
I haven’t tested other variations of their recipe, but I think you could substitute coconut oil. I would reduce it to 6 tablespoons. I hope that helps!
I can’t have nuts so I subbed coconut manna for the almond butter. Worked awesome and this bread was delicious!
Oh and I used coconut oil instead of butter. Worked great.
Good to know! Glad you enjoyed it! 🙂
Great idea!
I have an abundance of bananas in my house, so I came to your site for a recipe and this delicious looking recipe was staring me in the face. I made it tonight and it was quite tasty, even my 11 yr old loved it. I will be making your grain free banana bread tomorrow! Thanks!
Okay I made this exactly per the recipe….OH MY! I will buy the cookbook just for this recipe now! (Our Costco has this cookbook.) You know how grain-free recipes can be frustrating and you print out a recipe just to toss it in the trash after trying it? Believe me after many, many attempts at banana bread that usually receive an “eh, it’s okay” review, THIS one is the KEEPER. I cooked it in an 8×8 square pan and was glad I did so because it completely filled it and was beautiful. Thanks for sharing this recipe!
I’m so glad you enjoyed it! It’s a great recipe! 🙂
This looks really great, just wondering if you could do this in a bread machine?
I don’t think this recipe would be good for a bread machine, but it’s very easy to assemble and put in the oven. 🙂
I just made this delicious bread!!! I think I have a new favorite :0)
Thank you for wonderful delicious recipe!
This recipe is delicious!! My husband and I finished the first loaf yesterday and I just made my second today. This will be my go-to banana bread recipe from now on. Thanks for sharing!
thank you for a recipe the whole family loves and doesn’t give us a belly ache 🙂 thought I’d throw my rendition in a comment in case it helps any readers looking to sub ingredients.
I made mine in an 8×8 pan and baked for 35 mins.
I also used peanut butter instead of almond because that’s just what I had on hand
I used gluten free rice flour instead of coconut flour
And I only had to use three large bananas 🙂
We are not strict grain free/paleo people but love to sub ingredients when possible so I know my recipe isn’t compliant to what people may be looking for!
I think your grain free banana bread is going to be the last one I attempt. I have lost count as to how many other grain free banana breads I have tried that are just ok but usually end up in the trash. The ones that are just made with coconut flour are eggy, the ones just made with almond flour are too moist and I don’t like the texture. I’ve tried ones that used a combination of the two but still something not quite right. Your version uses the coconut flour with almond butter so maybe that is the trick. I will try it soon once my current bananas get really ripe. Hopefully yours will be the winner!!!!!!! I’m trying so hard to find a recipe that is super close to the real deal. I have a delicious regular flour recipe that I use that is wonderful but I really want to stay away from the grains.
May I ask what the purpose of the baking powder is? Can we not just use BS and Vinegar or something? We are GAPS and so the powder is kind of off limits…. but I want things to rise as they should.
this is unbelievably delicious!! can’t wait to share it with friends and family!
When you weigh the bananas, do you weigh them with the peel on or off?
I have a question about the almond butter in this recipe i don’t have almonds butter what can i substitute
I only test my recipes with the listed ingredients, so I’m not sure what would work in place of the almond butter.