Paleo Banana Bread

I just can’t get enough of baking with sweet potato.

It’s like a whole new world opened up and it tastes so good!

Such a fan of veggin’ up my recipes lately.

Sweet potatoes are a great sub for flour in recipes, because they still have a higher starch content, but still contribute liquid, fiber, and flavor!

So…it’s not the first time I’ve posted a banana bread recipe on this site, that’s for sure.  There’s the nut-free banana blueberry breakfast bread, almond butter chocolate chunk banana bread and cassava flour banana bread, to list just three.  BUT, for whatever reason I always just assumed that to make banana bread truly what I wanted it to be, I had to add some sort of sweetener.  The bananas couldn’t be enough, could they?

Well, as it turns out, banana-only sweetened banana bread can be just as delicious as any bread with added sweetener.  My kids actually had no idea I did anything different with this bread and the two loaves I made were gone within a couple of days.

This recipe is made so easy!

Everything goes into the food processor, then gets blended up, pour into your muffin pan, and bake away!

This is the food processor I use- it’s a life-saver in the kitchen and I use it daily!

Trust me, it’s worth it. Not sponsored, just love it!


  • 4 bananas 2 1/2 cups mashed or 575 grams
  • 4 eggs
  • 1/2 cup (140 grams) almond butter or any nut butter of your choice
  • 4 tablespoons coconut oil melted
  • 1/2 cup (75 grams) coconut flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 6 oz. dark chocolate chopped (see Notes for recommendation to keep 100% Paleo)


  1. Grease one 9″x5″ loaf pan (or 8″x8″ square pan, which is what I used) and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn’t springing back, keep it in the oven until it does to ensure it’s baked through.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.