Welcome to your classic banana bread recipe, but with a twist; this Chocolate Cinnamon Banana Bread is an automatic household favorite! Sweet bananas mixed with cinnamon and a little bit of sweet chocolate makes for a delicious treat that all will enjoy! Plus, this recipe is gluten-free, dairy-free, and free of refined sugars, so you can enjoy your favorite banana bread without sacrificing your personal wellness.
One of my favorite comfort foods is banana bread. For starters, it walks that fine (but delicious) line between being a dessert and being a breakfast food, and second, it reminds me of my childhood. One of my favorite treats was getting to have a slice of banana bread with breakfast, and now that I’m a mom, I love giving that same feeling to my boys. It brings me an immense amount of joy to watch their faces light up when they bite into a warm slice of my chocolate cinnamon banana bread.
And thank goodness, my boys love banana bread as much as I do. In fact, they love it so much, that they’re always happy to help me make it! That’s truly the best part about this recipe- it’s so simple, that even your kids can learn how to make it with you! It’s truly a quintessential family recipe, because it’s one that the whole family will enjoy making, and eating. Plus, it takes some of the work off of me, which is an added bonus of this recipe.
If you’ve followed me for a while, then you may remember my classic Cinnamon Banana Bread recipe. That recipe was a hit, but this one is so much better, thanks to the addition of sweet chocolate chips! It really elevates this recipe to the next level, and I promise, you will not regret adding in the chocolate chips.
What you need to make this chocolate cinnamon banana bread
- Flour: this recipe requires the combination of almond flour, coconut flour, and tapioca flour. If you decide to test out other flours, just know that I haven’t tested them.
- Bananas: After all, what is banana bread without bananas?! Make sure your bananas are super ripe, so that they’re extra sweet.
- Eggs: I use real eggs in this recipe. You can try replacing it with a flax egg, by whisking together 2 tablespoons of ground flax seed meal and 6 tablespoons water, and let it sit for about 5 minutes, until the mixture thickens. But fair warning: I haven’t tested this recipe with the flax egg, so proceed at your own risk.
- Vanilla Extract: Vanilla extract is essential to baking, and adds the perfect flavor!
- Cinnamon: The cinnamon adds the best taste, so don’t skip it!
- Baking Soda & Baking Powder: the combination of baking soda and baking powder in this recipe is actually everything.
- Sea Salt: A hint of sea salt ensures this recipe isn’t too, too sweet.
- Chocolate Chips: Of course, what would chocolate cinnamon banana bread be without chocolate chips? I love using the Hu chocolate chunks in this recipe (Code KALEJUNKIE gets you 15% off!)
- Cocoa Powder: I use unsweetened cocoa powder to keep this recipe refined sugar-free!
How to make this chocolate cinnamon banana bread
This is truly the easiest banana bread recipe! Banana bread is generally fairly simple, but this recipe comes together so quickly, and before you know it, you’ll have a beautiful loaf of beautiful chocolate cinnamon banana bread waiting for you
- Start by preheating the oven to 350 F and lining a loaf pan with parchment paper. You can grease the inside of the pan with some oil or butter first, so the paper sticks to it.
- Next, in a medium bowl, whisk together the dry ingredients. Meanwhile, in a blender, blend the bananas and wet ingredients for about 10-15 seconds until just incorporated (some chunks are ok!)
- Pour the wet ingredients into the bowl with the dry ingredients and mix lightly until combined. Fold in the chocolate chips.
- Pour the mixture into the loaf pan and smooth out the top with a spatula.
- Bake your banana bread for 40-45 minutes or until a toothpick comes out clean.
- Let cool, sprinkle with a little more cinnamon on top, and enjoy!
My other favorite banana bread recipes
While you’re at it (and have extra ingredients on hand 😉 ) here are a few of my other banana bread recipes that you will totally love!
Paleo Double Fudge Banana Bread
Sweet Potato Chocolate Chip Banana Bread
If you make this recipe, please be sure to leave a comment and a review below – this helps people decide whether to make this recipe, and also helps it show up in Google searches! And, if you are on Instagram (aka my home away from home), be sure to tag me in your creations so I can see them and repost! xx
Ingredients
- 1 ½ Cups Almond Flour
- ¼ Cup Tapioca Flour
- 3 Tablespoons Coconut Flour
- 4 Bananas, super ripe
- 3 Eggs
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Cinnamon
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- ¾ Cup Chocolate Chips
- ¼ Cup Unsweetened Cocoa Powder
Instructions
- Start by preheating the oven to 350 F and lining a loaf pan with parchment paper. You can grease the inside of the pan with some oil or butter first, so the paper sticks to it.
- Next, in a medium bowl, whisk together the dry ingredients. Meanwhile, in a blender, blend the bananas and wet ingredients for about 10-15 seconds until just incorporated (some chunks are ok!)
- Pour the wet ingredients into the bowl with the dry ingredients and mix lightly until combined.
- Fold in the chocolate chips.
- Pour the mixture into the loaf pan and smooth out the top with a spatula.
- Bake your banana bread for 40-45 minutes or until a toothpick comes out clean.
- Let cool, sprinkle with a little more cinnamon and chocolate chips on top, and enjoy!
Recipe In Action
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What others are saying
This bread was sooo good. It had the right amount of sweetness, the texture was spot on and moist, oh and it was hubby approved (he doesn’t like every paleo “sweet” that I make haha. I didn’t have enough chocolate chips to sprinkle on top so I just sprinkled some chopped walnuts before baking it.
Woohoo!! I am so thrilled to hear that you and your husband loved it so much, Kimberly! Thank you so much for leaving such a sweet review!
This was delicious! I used 1 c whole wheat, and about 3/4 c oat flour. It turned out great. Thanks for the recipe. One thing you should NOT do: if you are baking in a wood stove (like me) don’t put choc chips on top because they will burn. Haha.
I’m so glad it turned out well for you, Char! Thank you so much for your review, and for the note on the wood stove. That is good to know, and I’m sure others will appreciate that tip! 🙂
This was delicious! Enjoyed the texture and flavor! Definitely will be making again.
Yay! That makes me so happy to hear. Thank you so much for your review, Kira!!
My family constantly requests this bread. I have made it many times and it always turns out perfect. It is just the right sweetness while still being healthy. It is so moist and delicious!
Nice recipe that came together quickly. I subbed arrow root for tapioca powder and it seems to have turned out well. I love that it is not soooo sweet. I used 1/4 cup less of chocolate chips just to help reduce the carb count a little (used the HU dark chocolate chips). Had a slice with almond butter and it’s such a yummy banana bread! My husband enjoyed it as well.
I am so happy that you enjoyed it, Bavita! Thank you so much for making this recipe and for your review!