Double Chocolate Banana Bread is gluten-free, dairy-free, and paleo double chocolate banana bread! soft, fluffy, moist, easy, and baked using simple ingredients!

This banana bread is a dream come true for chocolate lovers, including myself. Gluten-free, dairy-free, paleo double chocolate banana bread, what else can you possibly ask for!

What you’ll need for Double Chocolate Banana Bread

• Overripe bananas- you’ll want slightly browned bananas. The more ripe a banana, the more sweet. The best bananas for this recipe are those with brown spots.
• Eggs- make sure the eggs are at room temperature.
• Almond butter- I used almond butter, but you can use peanut or any nut butter. If you use chunky type, you’ll have a texture in your banana bread.
• Coconut sugar- this sugar is an alternative to granulated sugar and a healthier option. You won’t taste the coconut flavor!
• Almond flour- this flour is great for gluten-free baking, but you can use all-purpose flour as well.
• Cacao powder- use a good quality of cacao powder. I use Guittard Cocoa Powder, it is unsweetened and great for baking.
• Vanilla extract- you always want to use pure vanilla extract in your baking. I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

How to make this bread

• You only need ONE bowl!
• Add the bananas to the bowl and mash the bananas using back of the fork.
• Add the remaining of the ingredients to the bowl and mix until they’re well combined.
• You can add the chocolate chips in the batter, or add them on top in the pan, like I did!
• Bake the cake at 350 degrees F for 50-60 minutes.
• Let it to completely cool down before cutting and enjoying! The cake will stay fresh in the refrigerator for up to one week.