Desserts Recipes

Low-carb Healthy Paleo Chocolate Banana Bread

Do you know what’s better than banana bread? A low-carb healthy paleo chocolate banana bread. I see this COVID-19 quarantine as a great way to practice baking, especially healthy recipes. I mean if you can make a recipe healthy while maintaining its deliciousness, why not? Banana bread is probably the easiest sweet to bake and you can make any flavor, including chocolate banana bread.

This recipe is one of the many recipes I include in the 6-week customized meal plans I offer. I take personal care to make sure your sustainable plan includes delicious recipes that fit the macros you need to get the body you want.

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This one-bowl low-carb healthy paleo chocolate banana bread is so delicious, you can’t even tell it’s healthy. This is hands down the easiest banana bread recipe out there. This bread is packed with healthy omega-6 fatty acids and includes no artificial ingredients or sweeteners. The trick is to replace your regular flour and white sugar with alternatives such as almond flour and coconut sugar.

Baking with almond flour can be very tricky because things can taste pretty dry. Lucky for you, I’ve already tested this recipe so I promise you it’s not dry. Bananas are sweet, overpowering, and creamy so they can mask any dry ingredients. The coconut sugar gives the bread a slightly sweet brown sugar flavor

Low-carb Healthy Paleo Chocolate Banana Bread

  • 3 ripe bananas, mashed
  • 1 cup almond flour
  • 2 eggs ( 2 tbsp. flax meal + 5 tbsp. water if vegan)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup coconut sugar
  • 3 tbsp. flax meal
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  1. Preheat the oven to 350F and line an 8×4 bread pan with parchment paper (I greased mine with butter instead).
  2. If vegan, mix the flax meal and water together in a bowl and set it aside for 5 minutes or until it thickens to an “egg-like” consistency.
  3. Mix all the ingredients in a bowl and pour it into the bread pan. Add your favorite toppings before baking.
  4. Bake for 50 minutes then let the bread cool before transferring and cutting it.

Note: I topped mine with chocolate chips and banana slices before baking. I like to add almond butter before eating it.

These macronutrients are calculated using 2 eggs instead of flax eggs and no toppings.

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