Paleo Banana Chocolate Chip Bread


Andy and I have gotten into the habit of watching an episode or two of Schitts Creek each night before bed and I’m not mad about it. I’ve had lots of later work nights recently, and have spent many days writing grants specifically to cover the costs of sexual assault exam fees, so some lighthearted TV entertainment is just what my evening needs.


What does this have to do with banana bread? We just recently watched an episode where David and Moira didn’t know what it meant to “fold the cheese in” for the enchiladas they were making, so as I was typing up the recipe instructions for this banana bread and said to fold in the chocolate chips, I couldn’t stop laughing.

As someone who grew up baking (even if it was boxed cake mixes), at some point along the way I figured out what it meant to fold in ingredients. This makes me wonder how many of my friends have no clue what it means to fold in insert ingredient here. Anyone bold enough to admit it?


Folding in chocolate chips aside, this recipe is SO good. I have made many a banana bread recipe over the years and this one is definitely a favorite. It may be dairy, grain, and added-sugar free, but it isn’t lacking in flavor. As someone who isn’t a fan of sweet breakfasts, I’ve been enjoying this as my after dinner treat, heated up slightly so it tastes like it’s fresh out of the oven.


Paleo Banana Chocolate Chip Bread


8 slices

Prep Time

15 minutes

Cook Time

30 minutes


  • 2 bananas, ripe

  • 2 eggs

  • 2 Tbs. coconut oil, melted

  • 1/3 c. honey

  • 2 tsp vanilla

  • 1 1/4 c. almond flour

  • 2 1/2 Tbs. coconut flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 c. dairy-free chocolate chips


  1. Preheat the oven to 350 degrees and grease your loaf pan.

  2. In a large bowl, mix your bananas, eggs, oil, honey, and vanilla.

  3. Add your flours, baking soda and salt to the wet ingredients, stirring until there are no dry spots.*

  4. Fold in your chocolate chips.

  5. Fill your load pan, using a spatula to make sure the surface is flat.

  6. Bake for 30 minutes, or until an inserted toothpick comes out clean.

*Better bakers would tell you to mix the dry ingredients separately, but I took the easy way out and only dirtied one bowl and think it turned out delicious.