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May 29, 2014

Chocolate Swirl Paleo Banana Bread (Grain-Free)

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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

Serves: 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/
Copyright 2016 Deliciously Organic

 

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Filed Under: Breakfast, Desserts, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Paleo Recipes, Uncategorized | 34 Comments

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34 Comments

  1. Kelly @ The Nourishing Home

    May 29, 2014 at 12:08 pm

    YUM! This looks wonderful! How fun you're hosting a giveaway too! I'll be sure to share this :)
    to Kelly @ The Nourishing Home" aria-label='Reply to this comment to Kelly @ The Nourishing Home'>Reply to this comment
  2. Rachael @ Love Yourself Green

    May 29, 2014 at 12:21 pm

    You make everything look so delicious, Carrie!
    to Rachael @ Love Yourself Green" aria-label='Reply to this comment to Rachael @ Love Yourself Green'>Reply to this comment
    • Deliciously Organic

      June 2, 2014 at 8:17 am

      Thank you! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Kristine

    May 29, 2014 at 3:40 pm

    This looks so yummy. But is there a way to make it nut free?
    to Kristine" aria-label='Reply to this comment to Kristine'>Reply to this comment
    • Ashley

      May 29, 2014 at 8:50 pm

      Kristine- I'm not sure if this would work, but my first thought is to use sunflower seed butter. :)
      to Ashley" aria-label='Reply to this comment to Ashley'>Reply to this comment
    • Jo

      June 1, 2014 at 11:28 pm

      Probably swap in tahini for the almond butter, or sunflower seed butter!
      to Jo" aria-label='Reply to this comment to Jo'>Reply to this comment
      • Deliciously Organic

        June 2, 2014 at 8:11 am

        Sounds like a good idea!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Deliciously Organic

      June 2, 2014 at 8:17 am

      You could try sesame seed butter!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jennifer

        April 24, 2015 at 5:46 pm

        sunflower butter is so much more mild (and therefore yummy in baked goods) than sesame seed butter which is REALLY strong. FYI.
        to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
  4. marie

    May 29, 2014 at 4:39 pm

    Man, this looks so good! Unfortunately, I am currently nut and egg free due to my infant son's food allergies. :-(
    to marie" aria-label='Reply to this comment to marie'>Reply to this comment
  5. Michelle

    May 31, 2014 at 8:54 am

    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!
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
  6. Saniel

    May 31, 2014 at 6:45 pm

    Yum. Will vegan this recipe
    to Saniel" aria-label='Reply to this comment to Saniel'>Reply to this comment
    • Aoife

      December 1, 2015 at 6:39 am

      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
      to Aoife" aria-label='Reply to this comment to Aoife'>Reply to this comment
  7. Kristen

    June 4, 2014 at 9:18 am

    Do you think it would work to sub coconut oil for the butter?
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
    • Deliciously Organic

      June 4, 2014 at 11:50 am

      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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Julie C

    June 4, 2014 at 3:44 pm

    I can't have nuts so I subbed coconut manna for the almond butter. Worked awesome and this bread was delicious!
    to Julie C" aria-label='Reply to this comment to Julie C'>Reply to this comment
    • Julie C

      June 4, 2014 at 3:46 pm

      Oh and I used coconut oil instead of butter. Worked great.
      to Julie C" aria-label='Reply to this comment to Julie C'>Reply to this comment
      • Deliciously Organic

        June 6, 2014 at 5:49 am

        Good to know! Glad you enjoyed it! :)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Deliciously Organic

      June 6, 2014 at 5:48 am

      Great idea!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Megan

    June 27, 2014 at 12:03 am

    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!
    to Megan" aria-label='Reply to this comment to Megan'>Reply to this comment
  10. Erin

    July 30, 2014 at 8:41 am

    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!
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
    • Deliciously Organic

      July 31, 2014 at 7:48 am

      I'm so glad you enjoyed it! It's a great recipe! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Valerie

    August 21, 2014 at 5:03 pm

    This looks really great, just wondering if you could do this in a bread machine?
    to Valerie" aria-label='Reply to this comment to Valerie'>Reply to this comment
    • Deliciously Organic

      August 22, 2014 at 11:24 am

      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. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Dawn

    November 8, 2014 at 10:32 am

    I just made this delicious bread!!! I think I have a new favorite :0) Thank you for wonderful delicious recipe!
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
  13. Christine

    January 4, 2015 at 4:31 pm

    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!
    to Christine" aria-label='Reply to this comment to Christine'>Reply to this comment
  14. Sarah

    January 31, 2015 at 5:23 pm

    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!
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
  15. Angela

    March 25, 2015 at 8:52 am

    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.
    to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
  16. Jennifer

    April 24, 2015 at 5:48 pm

    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.
    to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
  17. Kayleen

    February 3, 2016 at 1:37 pm

    this is unbelievably delicious!! can't wait to share it with friends and family!
    to Kayleen" aria-label='Reply to this comment to Kayleen'>Reply to this comment
  18. angela

    December 17, 2016 at 9:20 am

    When you weigh the bananas, do you weigh them with the peel on or off?
    to angela" aria-label='Reply to this comment to angela'>Reply to this comment
  19. Cheri

    January 31, 2018 at 5:06 am

    I have a question about the almond butter in this recipe i don't have almonds butter what can i substitute
    to Cheri" aria-label='Reply to this comment to Cheri'>Reply to this comment
    • Deliciously Organic

      January 31, 2018 at 11:35 am

      I only test my recipes with the listed ingredients, so I'm not sure what would work in place of the almond butter.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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