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Chocolate chip banana bread:

If you are looking for a banana bread that will convince the pickiest of eaters to try, then this chocolate chip banana bread is a must. Not only is this bread super tasty, it is super simple to prepare! And it is grain-free, dairy-free, and refined sugar-free.

Ingredients you will need:

  1. Ripe bananas
  2. Coconut oil
  3. Vanilla extract
  4. Maple syrup
  5. Eggs
  6. Almond flour
  7. Baking soda
  8. Baking powder
  9. Cinnamon
  10. Nutmeg
  11. Mini chocolate chips


If you don’t have all the ingredients listed here, these are some of the substitutes I have personally tried and have found the consistency and taste still taste just as good.

  • Coconut oil substitutes: Ghee, butter, any oil you typically use
  • Flaxseed meal substitutes: chia seeds or you can omit entirely
  • Maple syrup substitutes: coconut sugar or maple sugar
  • Eggs substitutes: Flax eggs or chia eggs ( 1 flax or chia egg = 1Tbsp flaxseed meal or chia seeds + 2.5 Tbsp water)

Preparing the batter:

I like to blend all the ingredients in my blender and find it makes the batter extra fluffy. But this is totally optional, and batter can be prepared in a bowl mixed with a spoon or handheld mixer. Once all the ingredients are mix, add batter to either a lined loaf pan if making bread or lined muffin tins if making muffins.

Baking time:

If making the bread, bake 350 F for 35-45 minutes. And if making muffins, bake 350 F for 17-20 minutes or until a toothpick comes out clean.

Topping the bread:

One of my favorite toppings for this banana bread is a huge slather of cashew butter. Because it takes it up a notch and pairs so well with the banana bread. And of course don’t forget to make yourself a homemade latter to go with it.


Chocolate Chip Banana Bread


  • 2 ripe bananas
  • 3 eggs
  • 1/4 cup melted coconut oil
  • 2 cups almond flour
  • 2 Tbsp flaxseed meal
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Handful or two of mini chocolate chips


  • Mix wet Ingredients
  • Add dry ingredients and mix
  • Fold in chocolate chips
  • Add batter to a lined loaf pan and bake 350 F for 35-45 minutes
  • For muffins: add 1/4 cup to lined muffin tin and bake 350 F for 17-20 minutes
  • Store in an airtight container in the refrigerator for 4-5 days