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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Chocolate Swirl Paleo Banana Bread (Grain-Free)

This chocolate swirl paleo banana bread recipe is easy to make and supports many creative variations. You can omit the chocolate swirl and stir in nuts, berries or dried fruit. It makes for a great breakfast or mid-day snack.

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!

This chocolate swirl paleo banana bread recipe is easy to make and supports many creative variations. You can omit the chocolate swirl and stir in nuts, berries or dried fruit. It makes for a great breakfast or mid-day snack.

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.

The Paleo Kitchen

George and Juli have kindly offered to give away 1 copy of their new cookbook! Please see the widget below to enter. Good luck!

a Rafflecopter giveaway

Makes one 9-inch loaf

Chocolate Swirl Paleo Banana Bread (Grain-Free)

Recipe used with Permission from Victory Publishing.

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Ingredients

    For the banana bread:
  • 4 medium bananas (about 1 pound/455 grams)
  • 4 large eggs
  • ¼ cup (½ stick/50 grams) unsalted grass fed butter, melted
  • ½ cup (125 grams) almond butter
  • ½ 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
  • ½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips
  • 1 tablespoon organic honey

Instructions

  1. 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.
  2. 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.
  3. In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
  4. 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.
  5. 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.
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https://deliciouslyorganic.net/paleo-banana-bread-grain-free-recipe/

 

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34 Comments

  5. Michelle

    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!
    Reply to this comment

  9. Megan

    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!
    Reply to this comment

  10. Erin

    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 8x8 square pan and was glad I did so because it completely filled it and was beautiful. Thanks for sharing this recipe!
    Reply to this comment

  14. Sarah

    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 8x8 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!
    Reply to this comment

  15. Angela

    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.
    Reply to this comment

  16. Jennifer

    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.
    Reply to this comment

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