Paleo Chocolate Banana Bread with Walnut Topping

5 from 1 vote

This paleo banana bread is deliciously sweet and crunchy from the cacao walnut topping. It's a comforting dessert all year round!

Prep Time5

Cook Time1

Cooling time45

Total Time1 5

Course: Breakfast, Dessert

Servings: slices

Author: Jean Choi

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

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.