Choc Chip Paleo Banana Bread
Recipe type: Snack, Breakfast, Brunch
Cuisine: Paleo, Gluten Free, Grain Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 large ripe bananans
  • 4 medjool dates, pitted
  • 2 tablespoons coconut oil
  • 3 eggs
  • ¼ cup milk of choice
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 tablespoon chia seeds
  • ¼ cup coconut flour
  • 1 scoop (30g) vanilla protein OR 1 tablespoon coconut flour
  • ½ cup dark chocolate chunks*
  1. Preheat the oven to 185ºC | 350º F and lightly grease a 1L loaf tin.
  2. Add the bananas, dates, coconut oil, eggs, lemon juice and milk into a blender and blitz until combined. Add the remainging ingredients, except choc chunks, and blend again until the batter is smooth. Stir through the choc chunks.
  3. Pour onto the loaf tin and bake for 45min - 50min, covering the top with tin foil if it starts to burn.
  4. Once cool, slice up and enjoy! Will keep for a few days at room temperature and just under one week in an airtight container in the fridge.
* I just roughly chop a dark chocolate bar, but you can also use chocolate chips instead.
Recipe by Sprinkle of Green at