Dark Chocolate Banana Bread

Sometimes when you choose to switch to less processed foods and a more “real food” based lifestyle, it is common to think you need to give up the treats you once enjoyed.

Not with this banana bread!

I used paleo based flours and coconut oil instead of dairy to make this a tasty gluten and dairy free (pending your chocolate chips) alternative!

Give this one a try and don’t forget to tag #beetsandbabes, can’t wait to hear how you love it!


  • 4 ripe bananas, mashed

  • 1/2 cup coconut oil, melted

  • 3/4 cup coconut sugar

  • 2 large eggs

  • 2 cups Bobs Red Mills Paleo baking flour

  • 1 tsp. aluminum free baking powder

  • 1 tsp. baking soda

  • 1 tsp . cinnamon

  • 1 tsp. celtic salt

  • 1 cup lilys dark chocolate chips (or enjoy life brand chips)


  • Preheat oven to 325 degrees F.

  • Grease the sides of a 9×5 loaf pan and add a strip of parchment paper to the bottom of the pan to prevent sticking.

  • Mix mashed bananas, coconut oil, coconut sugar, and eggs until well blended.

  • Add all dry ingredients together in a separate bowl and sift with a fork.

  • Combine dry ingredients to wet. Fold in chocolate chips until combined.

  • Bake in the oven until a toothpick inserted comes out clean, about 60 minutes.

  • Cool and enjoy!

*Note: with recipes using nut flours, you will want the recipe to completely cool before enjoying. The taste and texture can change after the recipe has completely set.

FoodBrooke Rozmenoski