Paleo Chocolate Chunk Strawberry Banana Bread is made in one bowl and comes together easily! The paleo coconut flour banana bread recipe is made with fresh strawberries and is naturally gluten free.
The day is finally here! If you follow me on Instagram stories, you know that I was testing this banana bread recipe over the past few weeks. After testing and perfecting, I’m finally sharing the recipe for this paleo chocolate chunk strawberry banana bread. It’s worth the wait. The bread combines a few simple ingredients and adds fresh strawberries and chocolate chunks. The bread combines bananas, eggs, coconut oil and maple syrup. It’s naturally gluten free, slightly sweet and completely irresistible. Even if you don’t eat paleo on a regular basis, you will love this bread.
How to make paleo banana bread
Paleo banana bread is easy to make. We add fresh strawberries and chocolate chunks, but you can omit them, if desired. Combine banana, eggs, maple syrup, vanilla extract and coconut oil together in a large mixing bowl. Stir until combined. Then stir in the coconut flour, salt and baking power. Line a 9″x5″ loaf pan with parchment paper. Pour about 1/3 of the batter without the strawberries into the pan. Fold in the strawberries and chocolate chunks, if using, into the remaining batter. Pour the batter into the pan. Top with additional sliced strawberries and extra chocolate chunks, if desired.
Bake the paleo banana bread in the oven at 350 degrees F for 50 to 55 minutes. A tester should come out of the center with moist crumbs. Transfer the loaf to a wire rack to cool completely before slicing.
Tips for this coconut flour banana bread
- Using 1/2 cup to 1 cup of coarsely chopped strawberries ensures the best consistency and flavor. Keep in mind that strawberries retain a lot of water, so too many strawberries will make the bread too moist. After making this recipe many times, we consistently have good results will up to 1 cup of berries.
- 1 cup of thawed frozen fruit often contains more moisture than fresh fruit. We do not recommend using frozen fruit for this recipe.
- You can omit the chocolate chunks, if desired.
- Coconut flour replaces regular all purpose flour in this recipe to make it paleo compliant.
- Use ripe but not overly ripe bananas. Bananas with a few brown specks are perfect.
Dairy free chocolate chip banana bread
To make this recipe dairy and egg free, substitute the three eggs for flax eggs and ensure your chocolate chips are dairy free too. All the other ingredients are dairy free! We love using the Enjoy Life dairy free chocolate chips
Paleo Chocolate Chunk Strawberry Banana Bread
Ingredients
- 2 cups (470ml) mashed bananas , (from about 3 large or 4 small ripe bananas)
- 3 large eggs, room temperature
- 2 tablespoons (30ml) maple syrup , (or honey or agave)
- 1 tablespoon vanilla extract
- 1/4 cup (52g) coconut oil, melted
- 2/3 cup (64g) coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder (gluten free or homemade)
- 1/2 cup chopped strawberries
- 1/3 cup chocolate chunks or chocolate chips, (Use Enjoy Life or other gluten free and paleo chocolate chips)
Instructions
- Preheat the oven to 350 F (180 C). Line a 9×5” (23×13 cm) loaf pan with parchment paper.
- In a large mixing bowl, using a spoon or rubber spatula, stir together the banana, eggs, maple syrup, vanilla extract, and coconut oil until well combined.
- Stir in the coconut flour, salt, and baking powder. Pour about ⅓ of the batter without strawberries into the pan. This will help prevent the strawberries from falling to the bottom.
- Fold in the strawberries, and chocolate chunks if using, and pour the rest of the batter into the pan. Top with some sliced strawberries and extra chocolate chunks if desired. Bake at 350 F (180 C) for 50 to 55 minutes, or until a tester comes out of the center with moist crumbs. Transfer the loaf to a wire rack to cool completely before slicing. Store the cooled loaf in an airtight container in the refrigerator for up to 1 week or wrap the loaf well and freeze for up to 6 months. Enjoy!
Video
Notes
- Using 1/2 cup to 1 cup of coarsely chopped strawberries ensures the best consistency and flavor.
- Do not use frozen fruit for this recipe.
- You can omit the chocolate chunks, if desired.
- Coconut flour replaces regular all purpose flour in this recipe to make it paleo compliant.
- Use ripe but not overly ripe bananas. Bananas with a few brown specks are perfect.
Nutrition
Ingredients and tools needed for this strawberry banana bread
- A basic loaf pan, a rubber spatula, measuring cups and spoons and a mixing bowl are the only prep ingredients you need to make this bread.
- Don’t forget the chocolate chips, coconut oil and coconut flour.
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This came out amazing!
Thanks for your feedback! I’m glad you loved it.
I love chocolate and strawberries together and this turned out perfect. Really appreciate that there were no weird artificial sweetened, I used maple syrup and it turned out amazing.
Very good and moist! Made into muffins and they held up great!
Tried this recipe and had to throw it out. Wondering if the measurements are accurate, eps the flour?? A whole tbsp of vanilla?
Yes, measurements are correct! You can definitely adjust the flour and use some more. But I’m surprised you had to throw it away. We make this at least once a month and it’s delicious every time.
Hi, Gail! Thanks for your feedback. I’ve made this recipe many times without issues as have other readers. However, fruit contains a lot of moisture, so depending on actual measurements, that could be the issue. The flour amount is correct, however I revised to add a few additional tablespoons to the recipe above (but either way should work.) And, I also went back and added a few additional notes and comments. I do not recommend using frozen bananas. I hope you try it again. Thank you so much for your comment!