“Chocolate” Banana Bread (AIP, Paleo)

I know you guys really enjoyed my Chocolate zucchini muffins awhile back and I did too.  This past weekend I was craving some banana bread but everything is better with chocolate or carob if you are following the AIP like me. So I thought I would incorporate some more “chocolate” into a recipe.

You can make this banana bread without the carob chips or the chocolate topping but if you love chocolate then you will want to include them! To make your own carob chips I use this recipe from Flame to Fork called Carob Chunks that you can find here.

I hope you guys will enjoy this recipe! Let me know if you try it!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable


Print Recipe
"Chocolate" Banana Bread (AIP, Paleo)
An AIP Banana bread topped with carob chocolate!
Course dessert, Snacks
Prep Time 20 minutes
Cook Time 40-45 minutes
1 loaf
Chocolate Topping
Course dessert, Snacks
Prep Time 20 minutes
Cook Time 40-45 minutes
1 loaf
Chocolate Topping
  1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper.
  2. In a small bowl mix the coconut four, arrowroot, tiger nut flour, baking soda, cinnamon, and salt together.
  3. In a large bowl mash the bananas and add the melted coconut oil, vanilla, and maple syrup. Use an electric mixer to combine and get rid of any lumps. Set aside.
  4. In another small bowl mix all of the topping ingredients together. If the carob chunks don't melt from the heat from the coconut oil pop it in the microwave for 30 seconds. Stir and set aside.
  5. Add the dry ingredients from the small bowl to the wet ingredients in the large bowl. Stir until combined.
  6. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
  7. Add the gelatin to the mixture and stir quickly until evenly distributed (do not over mix).
  8. Fold in the carob chips/chunks if desired. Spoon the batter into the lined loaf pan and smooth the top evenly.
  9. Spoon the topping mixture on top of the banana bread in the pan. Smooth as evenly as possible.
  10. Bake in the oven for 40-45 minutes or until a toothpick comes out clean from the center of the loaf.
  11. Let cool for 5-10 minutes before removing from the pan. Cool fully on a cooling rack before slicing. You may also wish to put the bread in the fridge for 30 minutes to firm up before slicing.
  12. Store in the fridge for 3-4 days or slice into pieces and store individually in the freezer for up to 3 months.
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There are 13 comments for this article
  1. natalie at 8:39 pm

    tastes nice but mine is so crumbly it falls apart and doest look moist like yours?
    Its a lot of coconut flour to not much fluid so may add an extra egg next time 🙂

    • Meagen Ashley Author at 6:58 pm

      Unfortunately I am not aware of any sub that is AIP compliant. If you have successfully reintroduced almonds then you could try almond flour.

  2. Mari at 8:43 pm

    Ive tried so many AIP banana breads and this is the first one that has a soft bread consistency. I loved it! Thank you for posting your recipe!

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