---
title: Paleo Chocolate Banana Bread
description: Moist, naturally sweetened paleo banana bread made with almond flour, ripe bananas, maple syrup, coconut oil, and dark chocolate chunks.
servings: 12
prep time: 10 minutes
cook time: 50 minutes
source: https://www.aline-made.com/de/paleo-bananenbrot/
tags:
  - baking
  - banana-bread
  - paleo
  - gluten-free
  - chocolate
---

= Preparation & Tin

Preheat your oven to 180°C / 350°F (fan / convection). Line a 20cm #loaf tin{} with baking parchment.

= Wet Ingredients & Bananas

In a #large mixing bowl{}, mash @ripe bananas{3%small} with a #fork{} until smooth.

Add @eggs{2}, melted @coconut oil{60%g}, @maple syrup{80%g}, and @vanilla extract{1%tsp}. Whisk thoroughly with a #whisk{} until well combined and smooth.

= Dry Ingredients & Chocolate

Stir in @ground almonds{200%g}, @baking powder{2%tsp}, @ground cinnamon{1%tsp}, and @salt{1/4%tsp} until a uniform batter forms.

Roughly chop @dark chocolate{120%g} into chunks (or use chocolate chips). Gently fold the chocolate into the batter, reserving a small handful for sprinkling on top.

Pour the batter into the prepared loaf tin and smooth the surface.

= Baking

Peel the remaining @ripe banana{1}, slice it in half lengthwise, and place both halves cut-side up gently on top of the batter. Scatter the reserved dark chocolate chunks across the top.

Bake in the preheated oven for ~{50-60%minutes} until golden brown and a skewer inserted into the center comes out clean (a few moist crumbs are fine; do not overbake).

= Cooling

Remove from the oven and let rest in the tin on a #wire cooling rack{} for ~cool{10%minutes}.

Carefully lift the loaf out of the tin using the parchment paper and allow to cool completely on the wire rack before slicing into 12 slices.