A grain-free Paleo Chocolate Banana Bread from the Whole Smiths brought to you by New Barn Organic Almondmilk. This recipe is sure to become a family favorite around the house!
Oh bejeezus you guys. I can’t even tell you how freaking amazing this banana bread turned out. For reals. The only way you are going to know is when you make it for yourself. Luckily it’s the easiest recipe ever to make and you probably already have all of the ingredients in your kitchen.
I’ve downloaded the Facebook live demo I did down below to show you just how easy it is, so make sure to check it out. If you aren’t following me over on Facebook make sure to do so as I’m going to be sharing lots of video demos and tips over there that you won’t want to miss.
As you may (or may not) know, paleo baking is usually my nemesis. I find that so often paleo baking recipes require a zillion different flours and ingredients to create a sub-par version of it’s gluten-y cousin. It takes forever and even when I follow the directions to a “T”, the recipe flops. It drives me… bananas!
Which is why when I create a paleo baking recipe, like this Chocolate Banana Bread, it’s got to be easy and not contain a zillion ingredients. I don’t want you to have to search high and low for monkey bone flour (that’s not a real thing.. don’t worry.. or is it?). It also means it’s going to be freaking amazing. Like super amazing. Like so amazing you can give it to your friends and they won’t even know that it’s grain-free. And this recipe is all of that. In fact, I dare you to make this for a friend and see if they can tell it’s paleo.
There’s minimal sweeteners in this recipe as it’s sweetened naturally by mostly banana. I also used New Barn Organic Almondmilk in place of traditional dairy. Throughout my paleo baking endeavors, I’ve found no difference subbing in almond milk for “regular” milk. As far as which variety of New Barn Organic Almondmilk I used, I stuck with the Unsweetened variety for this one. The truth of the matter however is that any of their varieties would work equally well in this recipe. Whether it’s the Barista, Vanilla or Unsweetened Vanilla, they would all work equally well.
Here’s another reason I love my New Barn Almondmilk in respects to baking… the ingredients are so pure. There’s no funky additives, stabilizers etc. Their Unsweetened version is so clean it’s even Whole30 compliant. Because here’s what… if I’m going to to go through the trouble to bake myself a clean treat at home I don’t need anything funky monkeying it up. You feel me?
I wanted this recipe to be a clean for you and your family. It’s still treat, I wouldn’t eat the entire loaf in one sitting, but it’s something you can feel good about putting into your body. I don’t need no carrageenan messing with my Chocolate Banana Bread mojo.
You can find the entire line of New Barn Organic Almondmilks at your local Whole Foods or use their store finder HERE. Next time you’re there, make sure to check the refrigerated section for them.
Ok, on to the recipe. I promised you it would be easy so I don’t have too many cooking notes for you here. As far as the bananas go, make sure they’re ripe. Personally I find the best bananas for baking usually have a lot of good brown spots on them. Not too many that they seem spoiled but a heavy amount, enough that you think to yourself. “Do I want to eat this plain, are they a little too ripe?”. Those bananas, those are the the bananas that are perfect for this recipe.
As far as what mini chocolate chips any will work but I like to check my ingredients on these and use “clean” ones. You’d be surprised at how many additives can be thrown into one little chocolate chip. But the choice is yours and it will be delicious either way. Feel free to sprinkle a few extra on the top as well.
What else… hmm. I’m trying to think but truly this recipe is easy. If you can mash, and I believe you all can, you can make this recipe. In fact, I’m going to suggest this recipe would be a great recipe to make with the kiddos. And I’m not a fan of cooking with my kids. Is that terrible for a healthy food blown mom to admit? It is. But it’s the truth. At 5 & 7 they make a huge mess and usually end up arguing about who gets to do what. And I end up with a headache and moment of regret. But this recipe should be ok. There’s minimal steps and just a couple of “cool” ingredients i.e. chocolate chips and bananas for them to fight over. Personally I think the New Barn Almondmilk is the coolest ingredient but maybe that’s just me. 😉
Ok, enough yammering. Onto the recipe!
- 2 ripe bananas
- 2 tablespoons New Barn Organic Almondmilk
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder (baking)
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- ¼ cup mini chocolate chips
- Preheat oven to 350* F and lightly grease a loaf pan.
- In a large bowl add the bananas and almond milk and mash them well using a fork until incorporated.
- Add the almond flour, coconut flour, maple syrup, cocoa powder, eggs, baking powder, vinegar, and vanilla to the bowl and stir to combine thoroughly.
- Add the chocolate chips to the bowl and stir to combine.
- Pour the batter into the greased loaf pan and bake for 45-50 minutes until a toothpick comes out clean.
- Let rest 30 minutes prior to serving.
Please note that I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.