Chocolate Chip Banana Bread

This recipe from Rachel Mansfield contains my favorite combination of ingredients: bananas, chocolate and nut butter. If you are allergic to nuts, you can use a nut-free butter to substitute for nut butter.

Even though this recipe can be paleo-friendly, nothing about the taste of this recipe screams healthy dessert! In fact, this is definitely the tastiest banana bread I have ever eaten (and I normally eat less nutritious versions).

For a fun breakfast, top it with greek yogurt (I like Fage 2%) and drizzle with honey and peanut butter. Enjoy!

Here’s Rachel Mansfeld’s recipe (my edits are in red)


  • Wet ingredients:
    • 3 medium/large ripe bananas mashed
    • 1/2 cup SunButter (or your nut butter of choice, I used peanut butter) *(see note)
    • 3 eggs at room temperature
    • 1 tablespoon maple syrup (can also use honey if not vegan)
    • 1 tablespoon melted & cooled coconut oil *(see note)
    • Splash of vanilla extract
  • Dry ingredients:
    • 1/3 cup + 2 tablespoons coconut flour *(see note)
    • 1/2 teaspoon of baking powder
    • Sprinkle of cinnamon
  • Topping:
    • 1/2 cup of dark (semi sweet) chocolate chips*(see note)
    • OPTIONAL chocolate chips, crushed pecans, banana, cinnamon


  1. Place wet ingredients in a medium mixing bowl and mix with kitchen aid
  2. Once mixed well, add dry ingredients to wet ingredients and continue to mix with kitchen aid
  3. Fold in dark chocolate chips once everything is mixed well (I also saved some to sprinkle on top along with my other toppings)
  4. Bake in oven for 35-45 minutes (or until ends are golden)
  5. Finally, enjoy with your toppings of choice or deliciously as is.
  6. You can keep in fridge for about 7 days or freeze for longer!


  • If you are concerned about this recipe being paleo-friendly, make sure to use the right nut butter (only natural, check ingredients on the back) and chocolate chips. The version I made is not paleo friendly since I used peanut butter (peanuts are technically a legume, and not a nut).
  • If you don’t have coconut oil, you can use another oil, like olive oil, instead (although I personally prefer coconut oil)
  • If you don’t have coconut flour, you can also use almond flour (use 2 cups almond flour and one less egg in your recipe)
  • I like using Enjoy Life Semi Sweet Chocolate Mini Chips, which are friendly to many different kinds of diets, including those who keep dairy-free, nut-free, gluten-free, kosher, and soy-free.
  • The best topping I’ve had: Before baking, I topped the banana bread with a banana (slivered in half), more chocolate chips, and a sprinkle of cinnamon (see pics below)




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