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Healthy Chocolate Chip Banana Bread

Healthy Chocolate Chip Banana Bread
Healthy Chocolate Chip Banana Bread
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Get ready to be blown away because this Healthy Chocolate Chip Banana Bread is absolutely incredible. This banana bread is made sweet and delicious with ripe bananas, dark chocolate chips, vanilla, honey, and cinnamon. The best news is that this gluten free banana bread recipe is healthy, so you can avoid the guilt and eat this banana bread for breakfast, an afternoon snack, or a dinnertime dessert. This recipe is paleo, so feel free to share this banana bread with all of your friends and family. Or, you can keep this banana bread all to yourself. We're not here to judge.


Preparation Time25 min

Cooking Time1 hr


  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 2 large eggs
  • 1/4 cup honey
  • 1/4 cup clarified butter, melted and cooled
  • 1 teaspoon vanilla
  • 2 cups mashed ripe banana (4-5 bananas)
  • 1/2 cup dark chocolate chips (Enjoy Life for paleo)


To Make the Gluten Free Banana Bread

  1. In a medium mixing bowl, whisk the almond flour, coconut flour, baking soda, cream of tartar, salt, cinnamon, and cardamom.

  2. In a bowl of a stand mixer, beat the eggs on medium for 2 to 3 minutes. Mix in the honey until combined. Add in the clarified butter and vanilla and beat until blended.

  3. Add the mashed bananas and beat until combined.

  4. On low speed gradually add the flour mixture until blended in.

  5. Fold in the dark chocolate chips.

  6. Let the batter rest for 30 minutes.

  7. Heat oven to 325 degrees F. Line an 8x4x2 inch loaf pan with parchment paper, leaving an overhang on two sides. Grease the sides of the pan and the bottom and sides of the parchment with coconut oil.

  8. After resting the batter, pour the batter into the prepared pan. Bake for 30 minutes. After 30 minutes cover the pan loosely with foil and bake for another 30 to 35 minutes until the top and sides of the bread are lightly golden. Cool in the pan for 20 minutes then invert onto a cooling rack to completely cool.

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