I’m thrilled to introduce a new guest poster for this amazing recipe: Erin from Eat Pray Get Well is here to tell us about sugar free and grain free chocolate chip banana bread! Welcome, Erin!
There is a saying “the ones who have been through the most have the most to give”. I too have had my share of health issues. Probably enough shares for a few lifetimes, but I wouldn’t trade it for the world!
It opened my eyes to what most Americans (raising my hand here) are programmed into thinking is safe to put in their bodies. And because it brought me not just to my knees, but to my purpose in life.
With that being said I was forced to put away my old habits of visiting McDonalds once or twice per day (I know, gross) and transition to visiting farmers markets. Here in Florida they are everywhere, and it’s surprisingly become one of my favorite things to do with my husband on a weekend morning!
This is where the recipe comes in. I was actually able to purchase 15 VERY ripe bananas for 99 cents. This was good and bad (mostly good) because now I spent the rest of the afternoon in the kitchen making batch after batch of banana bread. I made 5 loaves, and 48 hours later we are down to only two.
Yes, it’s that good!
WHY THIS RECIPE IS A FAVORITE
- It is completely grain free and sugar free (except for the natural sugar in the bananas) and it is also incredibly moist; definitely not lacking in flavor!
- It’s so versatile; it can be served as an indulgent dessert, used as a breakfast side, or eaten on the go as a snack!
- This chocolate chip banana bread is so delicious, it serves as a perfect replacement to satisfy my sweet tooth, but in a healthy way!
CAN THIS RECIPE BE MADE WITH OTHER SWEETENERS?
If you don’t want to use xylitol or stevia, you can use either pure maple syrup or honey, and still be paleo compliant. This will not be sugar free though.
Alternatively, you can use erythritol as a sweetener, and it will still be keto and sugar free, but it won’t technically be paleo.
Monkfruit is really the best of both worlds, and the end result is a fantastic, healthy chocolate chip banana bread that tastes like an indulgent treat.
DOES THIS CHOCOLATE CHIP BANANA BREAD FREEZE WELL?
In a perfect world, we would be able to sit down, cut a slice of warm, fresh-out-of-the-oven chocolate chip banana bread, spread some butter on it to melt, and enjoy it in the moment with our families.
But this is not a perfect world, and in my house it generally looks more like “grabbing a cold slice out of the fridge and stuffing it in my mouth on my way out the door to run 2389753 errands“.
Anyways, the bread itself will freeze and thaw well, as long as it is fully wrapped and protected from direct freezer air. To freeze: pre slice the bread and place in a large freezer zip lock bag and remove slices as needed. Thaw at room temperate for 15 minutes before eating.
NOTES FROM THE COOK
- I am a huge fan of spray avocado oil to help keep baked goods from sticking. Alternatively, you could use parchment paper and line your pan with that!
- You can keep this chocolate chip banana bread in the refrigerator in a sealed container for up to 1 week (if you can make it last that long!)
- If you make a really big batch, you can keep extras in the freezer, wrapped in a sealed container for up to 1 month.
You may also enjoy these healthy desserts:
- HEALTHY HOLIDAY BERRY TRIFLE
- PALEO VALENTINE’S DAY COOKIES
- FROSTED KETO CHRISTMAS COOKIES
- GLUTEN FREE PUMPKIN PIE PARFAITS
- PALEO BREAKFAST PUMPKIN COOKIES
Chocolate Chip Banana Bread {Gluten Free, Grain Free, Added Sugar Free}
Ingredients
- 3 bananas very ripe
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp coconut milk
- 1 1/2 tbsp greek yogurt
- 1 1/2 tbsp melted butter
- 3/4 cup monkfruit or xylitol
- 1/4 cup Lily's Premium Chocolate Chips
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Place bananas and all wet ingredients in a food processor or use a hand mixer.
- In a medium size bowl mix all dry ingredients.
- Once Wet ingredients are blended well, pour and mix with dry ingredients.
- Pour into greased bread pan (I used a 7x 10 loaf pan) and bake for 30-35 minutes or until a knife inserted into the center is semi clean. You don't want the knife to be completely clean. The bread will firm up as it cools.
- Enjoy!
Notes
- I am a huge fan of spray avocado oil to help keep baked goods from sticking. Alternatively, you could use parchment paper and line your pan with that!
- You can keep this chocolate chip banana bread in the refrigerator in a sealed container for up to 1 week (if you can make it last that long!)
- If you make a really big batch, you can keep extras in the freezer, wrapped in a sealed container for up to 1 month.
Nutrition
I don’t eat high sugar fruits very often so this dessert was a real treat! The best part? This banana bread is gluten and grain free, and the chocolate chips are sugar free (sweetened with Stevia). To check out more more of my gluten and sugar free desserts (or to check out my new book) visit me at www.eatpraygetwell.com.
I made this bread yesterday and it was so perfect! The combination of banana and chocolate chips is just delicious!
So glad you enjoyed it! 🙂
Banana bread is the perfect afternoon treat. Locket with a coffee.
Oooh coffee is the perfect companion for banana bread!
I’m that girl that’s always looking for the marked down bananas, too. I freeze them for smoothies, use them in banana bread, banana muffins, and more!
Yes! We love making “nice cream” out of frozen ripe bananas. They are so useful!