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Chef Megan Mitchell

Online Cookbook

Paleo Banana Bread

Paleo Banana Bread


  • Coconut oil cooking spray
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup cassava flour
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1/2 cup almond milk, unsweetened
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 1/4 cup liquid coconut oil
  • 1 1/2 tsp. vanilla extract
  • 3 ripe medium bananas, mashed
  • 3/4 cup paleo chocolate chunks or chips, such as Hu Kitchen
  • 3/4 cup roughly chopped walnuts, optional


  1. Preheat oven to 350F.

    Lightly spray a 9-inch loaf pan with cooking spray.

  2. In a small bowl combine the almond, coconut and cassava flour along with the cinnamon, baking soda, baking powder and salt. Whisk together.

  3. In a medium bowl whisk together the almond milk, eggs, coconut sugar, coconut oil and vanilla. Add the dry ingredients in all at once and whisk together until smooth. Next add in the mashed bananas, chocolate chips and walnuts then stir with a silicone spatula.

  4. Pour into the prepared loaf pan and spread into a flat even layer then sprinkle with 10-12 chocolate chunks or chips. Bake on the middle rack for 60-65 minutes or until puffed up, browned and set in the middle. A toothpick inserted in the middle of the bread should come out clean.

  5. Let cool completely in the pan. Best eaten room temp or the next day. Will keep for 5-7 days in an airtight container.

    Recipe Courtesy of Megan Mitchell

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