Paleo Banana Bread (Chocolate Swirl, Optional)

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This shouldn’t take more than 10 minutes to put together–and about half that much time to devour. Make sure your bananas are spotty,brown–if you don’t want to peel it and eat it, then it’s perfect for baking with. We don’t buy or eat bananas too often, so sometimes after they’ve turned ugly– we’ll peel them, stick ’em in a plastic bag and then toss them in the freezer. Make ice cream, protein shakes, or thaw them out and use them for recipes like this…


  • 1 c almond butter
  • 1 c almond flour
  • 3 medium brown, spotty bananas
  • 2 eggs
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 c melted chocolate, optional


Preheat your oven to 350ºF.

In a mixing bowl, combine all the ingredients (minus the chocolate) and mix until the bananas are no longer in visible chunks. Pour the batter into a loaf pan (or muffin tin, just adjust the cooking time). If you’re using chocolate, pour it down the center of the loaf pan, on top of the batter. Use a toothpick and start making a swirl motion all the way up and down the pan.

Bake for approx. 35-40 minutes, until the center is hard to the touch. Let the banana bread cool before removing from the pan.

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  • Reply
    November 14, 2010 at 4:39 pm

    I made this without the chocolate. AMAZING!! Even my kids scarfed it up. The banana flavor is stronger when cooled completely. I had to bake mine for almost an hour. Well worth the wait!! Thanks for the great recipe!

  • Reply
    November 15, 2010 at 9:37 pm

    DELICIOUS!!!! I’m enjoying my first slice right now!!!

  • Reply
    November 17, 2010 at 11:19 pm

    Made this this evening. I added dark chocolate chips instead of the syrup bc I had them on hand. The recipe made a dozen muffins. So far my husband and I have devoured 7 of them within the two hours after they came out of the oven. I had to hide the remainder for fear we’d eat them all. These were fabulous and soooooo simple!! Thanks for sun a great recipe.

    • Reply
      megan keatley
      November 18, 2010 at 12:18 pm

      hahaha…so glad ya’ll enjoyed them!

    • Reply
      April 24, 2012 at 12:42 pm

      Hi! I want to try this with a muffin pan. How did you adjust the time and temperature?

  • Reply
    November 22, 2010 at 10:05 am

    Jack ate 2/3 of it Saturday night – “I can stop eating this, it’s soooo good”. This was after he ate almost a pound of steak and toms of veggies.
    Sent the rest in his lunch today.
    Another winner, great job guys.

  • Reply
    Brandon Keatley
    November 22, 2010 at 10:42 pm

    growing boys…haha. must be how he whooped everybody on saturday. thanks again!

  • Reply
    November 26, 2010 at 9:25 pm

    I made this to take to a party yesterday, I used 1/2 cup chocolate chips and also added 1 Tbsp of Frangelico. It was delicious and everyone enjoyed it. Nobody noticed it wasn’t “regular” banana bread.

    • Reply
      megan keatley
      November 27, 2010 at 11:00 am

      hahaha, that is hilarious and so hard to believe. i always assume we’re just so far removed from ‘normal’ treats that i don’t remember what they’re supposed to taste like. what a compliment!

      frangelico=yum yum yum. i actually thought about swirling homemade nutella in the bread…but this would be so much easier. what a great idea!

  • Reply
    Heather L.
    December 3, 2010 at 2:19 pm

    LOVED this recipe! I don’t have a loaf pan so I used a couple of muffin pans. They cooked in about half of the time estimated for making a loaf. I didn’t add the chocolate but didn’t need to because the bananas were sweet enough by themselves. This definitely helped to squash a craving I had for donuts. Who would want those after eating this? Thank you!

    • Reply
      megan keatley
      December 5, 2010 at 10:40 am

      that’s what we’re talking about–thanks heather!

  • Reply
    Brandy B.
    December 10, 2010 at 8:49 pm

    Just made this so I could bring a slice to the Nutrition lecture tomorrow….DELICIOUS!
    Love, love, love it….thank you for the awesome recipe :)

  • Reply
    December 15, 2010 at 11:53 am

    I substituted Sun Butter because I had everything on hand aside from almond butter. Cooked it, ate a slice (awesome) and put the rest in the fridge. Next morning went to have a slice and the center was green! Turns out baking powder/soda reacts with the cloraphyll in the sunflower butter and discolors.

    Just an FYI, if anyone uses Sun Butter – turns out great but may turn green! :)

    *Also, bags of almond “flour” at the grocery store run like $11 for a small amount. I just made mine in the food processor with raw almonds I already had in the pantry!

  • Reply
    brandon keatley
    December 15, 2010 at 12:00 pm

    wow…interesting experiment…we had carrot cake turn green once. thanks for the feedback! we have been really luckly lately that almond butter in the “grind your own” bulk section at our local store has been $4.99 a pound. unbelieveable.

  • Reply
    December 18, 2010 at 10:42 pm

    I just made this, but omitted the chocolate and added about 3/4 cup of chopped walnuts, and spiced it up with cinnamon, nutmeg and cloves. Came out just great!

  • Reply
    January 17, 2011 at 5:22 pm

    This is easy to make & very moist!!! It’s the best copy item I’ve made so far..

  • Reply
    Trey Crowe
    January 31, 2011 at 7:20 pm

    Jeezy Creezy that looks good! I’m definitely putting the ingredients for that on the next grocery list.

  • Reply
    Brandon Keatley
    January 31, 2011 at 9:40 pm

    thanks trey. cool website you have! i have been trying to figure out the best way to make a squat stand and i just saw yours in the pic. perfect.

  • Reply
    February 4, 2011 at 9:08 pm

    This stuff was great! Brought me back to my childhood when I use to lick the bowl when my mom made choc chip cookies. Yep I licked the bowl clean on this baby! I added walnuts to mine to jazz it up some more. Absolutely LOVE it!

  • Reply
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  • Reply
    February 7, 2011 at 2:06 am

    I couldn’t believe how good this was! The only not 100% positive feedback that I got was that the chocolate was too concentrated making it too sweet in some parts. I thought it was great though. Maybe if I make it again with chocolate (even though it doesn’t need it) I’ll just sprinkle in dark chocolate chips. Thanks, guys!

  • Reply
    April 20, 2011 at 11:29 am

    Great recipe! Just as moist as “real” banana bread, but not as sweet. Even with three bananas, I still tasted a lot of almond flavor. Fortunately, we like almonds, too! Now the trick is just forcing ourselves to eat small portions!

  • Reply
    April 28, 2011 at 10:00 pm

    Teacher appreciation day is tomorrow. Jack wanted to make this and give it to his teacher.
    If he doesn’t get all A’s I’m holding both of you personally responsible.

  • Reply
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  • Reply
    Nadine from Montreal
    June 14, 2011 at 10:21 am

    They came out perfect! And taste really good. Now its perfect for a breakfast on the go. I will try to freeze some of them. Thx for the recipy!

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  • Reply
    August 7, 2011 at 3:05 pm

    Thought these were delicious. I had to add about 1/4 cup coconut flour because i ran out of almond flour and it turned out fine. I also used sunflower butter, also good. I made these into muffins and put a dollop of dark chocolate on each muffin…then swirled it around with a tooth pick…soo good! I have a question though, my batter and some of the muffins turned kind of green, that’s because of the bananas right? your picture didn’t have green in it haha so it kind of worried me… overall awesome recipe i’ll be using again!!

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  • Reply
    September 29, 2011 at 2:43 pm

    Hello! I just came across your website and love all of the suggestions! I had a quick question on the banana bread. One of your other recipes specifically states not to use jarred almond butter. As it is not specified in the above, I’m assuming that is okay. Correct?

    Thanks so much!! I am excited about trying your recipes!!!

    • Reply
      megan keatley
      October 3, 2011 at 1:24 pm

      hmmm, i haven’t had anyone say it didn’t work and i know that a lot of people use jarred AB, so i can only deduce that it will work…as we only use the bulk grind stuff. hope that helps lisa.

  • Reply
    Alissa Dirks
    November 6, 2011 at 11:20 am

    Curious as to whether or not I can use a different flour..? I don’t have Almond flour on hand but I do have Potato flour that is gluten-free.. and I also have a gluten free mix that I was thinking of using.. I do however have the Almond butter… and sliced almonds.. I think this would make for an excellent treat for our family..

    • Reply
      megan keatley
      November 11, 2011 at 7:24 pm

      doubt this would work with a 1:1 sub or almond: potato. gluten free mix either…but what do i know? the GF mix would be the better option, in my opinion.

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  • Reply
    January 14, 2012 at 3:00 am

    Omg I just made this and it is delicious! This bread comes out the closest texture to non-Paleo dessert breads that I have found yet. My bananas weren’t brown enough yet so I added a tablespoon of raw honey and used dark chocolate chips instead of syrup. I will definitely be making this again. Thanks for a great recipe!

    • Reply
      megan keatley
      January 17, 2012 at 7:58 pm

      you’re very welcome karissa! glad you enjoyed.

  • Reply
    January 19, 2012 at 1:18 pm

    Just made this recipe and it is fantastic! I did a couple of things different. I added a teaspoon each of vanilla extract and almond extract. When I made the almond butter I added 3 dates. Also instead of the chocolate swirl, I added unsweetened cocoa powder to the entire mix. Oh and I used 3/4 cup almond flour and 1/4 flax. everyone loves it, even the kiddos!

    • Reply
      megan keatley
      January 20, 2012 at 4:29 pm

      so glad you and the kiddies enjoyed. thanks maggie!

  • Reply
    January 20, 2012 at 4:39 pm

    I’ve got this banana bread in the oven right now, I’m really hoping it turns out. We’ve been stuck at home for a week with a foot and a half of snow, and we’ll be here for a few more days while the rain washes the snow out of our long driveway. I decided I needed to do a little baking! I made my own almond butter with the vitamix and added a little coconut oil to make it moist enough, I’m really hoping this substitute works :) I’ll let you know how it turned out, the kids are very excited!! Thanks again for your very inspiring recipes!!

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  • Reply
    January 27, 2012 at 10:22 pm

    This was amazing. My first attempt at paleo bread and I like if better than regular banana bread!! Way to go and thank you so much for sharing.

    • Reply
      megan keatley
      February 4, 2012 at 2:51 pm

      you are very welcome. so glad you enjoyed alison!

  • Reply
    January 29, 2012 at 2:11 pm


  • Reply
    February 6, 2012 at 1:41 pm

    Could you please tell me the nutritional information for the banana bread and the chocolate chip bakies. I made both today and baked exactly as the recipe call for. Thanks.

  • Reply
    February 6, 2012 at 1:47 pm

    Also could you substitute carton coconut milk for the canned coconut milk in the fudgy brownie recipe. If so what ratio should I use. The canned asked for 1/2 cup. I understand that the canned is thicker. Thanks

  • Reply
    April 26, 2012 at 6:01 pm

    This was a big hit! I didn’t have almond butter, so I used peanut butter instead. Baking time was about 50 minutes.

  • Reply
    August 26, 2012 at 5:48 pm

    I know this is an old one, but curious if I could use coconut manna instead of almond butter?

    • Reply
      megan keatley
      August 27, 2012 at 12:12 pm

      i don’t think it would work the same. but maybe a half/half combo?

  • Reply
    September 17, 2012 at 4:52 am

    Question: How long do you think this will last in the fridge? I’ve got SO much of it and no idea how I’m going to eat it all before it goes bad. Very delicious, though! I added a pinch of cinnamon and a dab of vanilla.

  • Reply
    December 20, 2012 at 1:08 pm

    This Banana Loaf turned out amazing. I can’t wait for my two kids to try. Thanks for all the great recipes.

  • Reply
    Rochelle P
    February 6, 2013 at 12:43 pm

    Every recipe I’ve tried from here has turned out perfectly. This was no exception. Delicious.

  • Reply
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  • Reply
    July 17, 2013 at 10:18 am

    Silly question probably – but is 1t a teaspoon or a tablespoon for the baking powder and baking soda?

    • Reply
      July 19, 2013 at 8:41 pm

      not silly. small t is teaspoon. big T is tablespoon.

  • Reply
    July 20, 2013 at 8:42 am

    i just made this and i like the subtle flavor. my question is what the should the texture of the center be? it got brown on the outside but inside it still felt mushy. any advice?

  • Reply
    September 1, 2013 at 7:43 pm

    I used ground flaxseed instead of eggs and at the 40 minute mark it was still raw. I was super nervous that it wasn’t going to cook through, but I left it in for an additional 20 minutes and it turned out amazing!

  • Reply
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  • Reply
    Sue hocking
    October 11, 2013 at 11:34 am

    I have try so many differents banana bread recipe. none of those really worked. But this one is perfect. It’s teste so good.

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