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This Paleo Chocolate Banana Bread is delicious and crunchy from the walnut topping, and great for breakfast or any time of the day. It’s a comforting recipe all year round!
If you know me at all, you know I’m not a sweets person. I can’t even remember the last time I got dessert at a restaurant, and I was perfectly fine not having cake for my birthday. I do enjoy a piece of extra dark chocolate daily but that’s pretty much it. However, with the weather getting slightly cooler, my sweet tooth has been acting up recently.
Paleo Chocolate Banana Bread Recipe
After I was away for the weekend, I was delighted to come back to super brown and ripe bananas. Hello there, future delicious baked good. I guess I “forgot” to eat you. So in order to not let these bananas go to waste, I whipped up this paleo chocolate banana bread and I’m pretty dang obsessed.
These paleo chocolate banana bread slices are sweet without being overpowering and the chocolate chips in them really make the banana flavors shine. They are moist, sturdy, and so amazing drizzled with butter or almond butter.
Crunchy Walnut Topping
When I’m eating anything, sweet or savory, I love biting into something crunchy. Bacon? Please overcook it so it’s almost burnt. Oh, did you over-bake those cookies? I’ll take them, no problem. For this paleo chocolate banana bread recipe, I added chopped walnuts for the topping to add the crunch factor and they are such a great combo with the soft and moist bread layer.
If you are not into the crunchy texture like me, you can leave it and it’ll still be super delicious and wonderful. Hope you enjoy this recipe, because it’s such a great breakfast on a busy day or if you just want to indulge in something slightly sweet and decadent in the afternoon!
Paleo Chocolate Banana Bread with Walnut Topping
Ingredients
- 4 ripe bananas
- 4 eggs
- 1/2 cup almond butter
- 5 tbsp coconut oil, melted and divided
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2/3 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/8 tsp sea salt
- 1 cup dairy-free chocolate chips, Leave this out if you want regular banana bread!
- 1/2 cup chopped walnuts
Instructions
- Heat oven to 350 degrees.
- Line a 9x5 loaf pan with parchment paper so the edges are hanging over two sides.
- Mash the bananas in a large bowl. I like to leave them slightly clumpy so I taste small chunks of banana in the bread later.
- Add eggs, almond butter, 1/4 cup coconut oil, maple syrup, and vanilla extract to the bananas and mix well.
- Add coconut flour, baking soda, baking powder, cinnamon, and sea salt and mix well.
- Fold in chocolate chips.
- Pour the mixture into the prepared loaf pan.
- In a separate bowl, mix together chopped walnuts and 1 tbsp coconut oil.
- Sprinkle the topping mixture evenly over the bread batter.
- Bake for 55-60 minutes, until toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes before removing it, using the parchment paper edges.
- Let it cool for 30 more minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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delicious!
Can I substitute almond butter for something else? Thanks! Looks delicious!
Any other nut butter will work!