½ cup + 1 tbsp semi sweet chocolate chips (*I use Hu Chocolate for Dairy-Free and Paleo compliant)
½ tsp flakey sea salt (such as Maldon, optional)
Steps
Preheat the oven to 350 degrees F and line a loaf pan with a parchment paper sling and lightly spray with cooking oil spray.
In a large mixing bowl, combine the banana, maple syrup, eggs, coconut oil and vanilla extract and whisk together until very well combined.
Add the cinnamon, cocoa powder, instant espresso powder, tapioca flour, almond flour, baking soda and salt. Mix until very well combined and there are no lumps. Fold in ½ cup of the chocolate chips.
Pour the batter into the prepared loaf pan into an even layer. Evenly sprinkle the remaining 1 tbsp of chocolate chips over the top and sprinkle with the flakey salt, if using.
Transfer the loaf to the middle rack of the oven, and bake for 45 to 55 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before gently removing the loaf from the pan and transferring to a wire rack to cool completely.
Slice with a serrated bread knife to serve, and enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 299 kcal
Carbohydrates: 35 g
Protein: 6 g
Fat: 17 g
Saturated Fat: 8 g
Trans Fat: 0.01 g
Cholesterol: 33 mg
Sodium: 238 mg
Sugar: 15 g
Unsaturated Fat: 2.4 g
Reviews
Erin B. on 2026-08-18 (5 stars): This recipe was very good and very forgiving. I made muffins instead of a loaf. I did make some subtle changes which seemed to work. I substituted avocado oil, I halved the amount of cinnamon, I didn’t measure the banana, I just added three large ripe bananas, and I baked it on a lower temperature because my oven is unpredictable. I also added sliced almonds to the top of some of them. Oh, and I added about a quarter cup of sugar just because my sweet tooth is out of control, also a half a cup of sliced chocolate bar. They turned out bomb. I got one dozen good size chocolate muffins.
Brooke on 2026-04-13 (5 stars): Wow this is fantastic! I've already made it two times in two weeks. As a banana bread lover and chocolate lover, I could eat this every single day (as I have been)! Thank you!!
CBS on 2026-03-11 (5 stars): Easy and delicious! I omitted the chocolate chips because I wanted less sugar for a breakfast bread. My family loved it. I’ll be making a double batch this weekend.
Sherry Gedman on 2025-05-29 (5 stars): This bread is so freakin good and I don’t feel guilty eating it! I used regular cocoa powder instead of cacao. It is delicious!
Kaitlyn Horn on 2024-10-14 (5 stars): Soooooo yummy!!!!
Ali F. on 2024-08-24 (5 stars): This banana bread was AMAZING!! Such a great taste and texture and my whole family loved it. Will definitely be adding this to our rotation.
Michelle on 2024-08-18 (5 stars): This was a great recipe . Very moist with a deep rich chocoate flavour . I used really good organic cacao powder and 2 squares of 72% Lindt and 2 squares 85% instead of choc chips .
Nicole on 2024-02-27 (5 stars): Served at a galentine’s coffee… AMAZING! 💯
