Black Bottom Banana Bread

This is one of the BEST banana breads you will ever try! It is moist, soft, light, fluffy and has a rich banana and chocolate flavor. Best of all, this recipe is 100% gluten and grain free! For those of you that are lactose intolerant, this recipe is also dairy free.

Is it the perfect banana bread?
Maybe, if you like chocolate with your banana. To me, chocolate + banana = delicious and this recipe is extremely tasty.

Paleo Black Bottom Banana Bread Recipe

Here in Hawaii we have a type of banana called Apple Bananas. They are my favorite and they  taste sweeter and are smaller than the Cavendish variety. If you can find them at your local store, definitely give them a try! As with any other recipe, the ingredients you use will impact the flavor somewhat, so it is always best to select the highest quality and tastiest ingredients. Below you will find a few of the products I used to make this banana bread recipe.

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4.8 from 9 reviews
Black Bottom Banana Bread (paleo, gluten free, grain free, dairy free)
  • 1½ cups blanched almond flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup raw cacao powder
  • 1½ cups ripe bananas*
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 tablespoon raw honey
  • ¼ cup chocolate chips
  1. in a medium bowl, mix together the almond flour, baking soda and salt
  2. add the bananas, coconut oil, vanilla, egg and honey to a food processor and pulse to combine ingredients
  3. mix together the wet and dry ingredients using a spoon to form a batter. Be careful not to over mix or the batter will become oily and dense.
  4. divide the batter in half. Add the cacao powder and chocolate chips to half and pour into the bottom of an 8½” x 4½”-inch medium loaf pan greased or lined with parchment paper
  5. spoon remaining batter on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 50 minutes.
* To measure 1½ cups of bananas, chop the banana into small pieces and fill the measuring cup.
Apple bananas enhances the flavor of this bread, so make sure to use it if you can find it for sale at your local stores.


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Love to hear from you & see your photo! Please comment below.


  1. Ursika June 19, 2013 at 8:38 am Reply

    Hi, this looks delicious, thank you for your great recipes. Could you please tell me what’s the percentage of cocoa in your chocolate chips?

  2. calliedeefordJana June 19, 2013 at 10:00 am Reply

    Reading the instructions, I don’t see how the “black bottom” is created? It sounds like it’s all mixed in together

    • adriana June 19, 2013 at 10:31 am Reply

      how did I forget to add this to the recipe! Sorry will add it now!

  3. Brigitte Zappia June 19, 2013 at 10:05 pm Reply

    I made it for after school snack and the kids loved it. I didn’t have the choc chips, so I cut up some dates and that worked well. Mine was all dark, so will look forward to the “layering” instructions too. Thanks

    • adriana June 20, 2013 at 7:44 am Reply

      thanks for the feedback! The instructions for the recipe have been updated.

  4. Bailey June 25, 2013 at 7:47 am Reply

    Can I use coconut flour instead of almond?

    • adriana June 25, 2013 at 9:54 am Reply

      No, coconut flour will not work as a substitute for this recipe

  5. Isabella June 26, 2013 at 4:36 am Reply

    Can i use butter instead of coconut oil? Cant find any anywhere in Namibia. Thanx!!

    • adriana June 26, 2013 at 4:41 am Reply


  6. Isabella June 27, 2013 at 11:46 pm Reply

    I made this last night and WOW!!!! Soooooo goood!!!! Thank u so much for this recipe!

  7. Claire June 28, 2013 at 4:53 pm Reply

    What can be used instead of honey? I have a very strong allergy to pollen and therefore cannot use honey.

    • adriana June 29, 2013 at 7:30 am Reply

      How about maple syrup, raw coconut palm sugar or stevia? You might just have to adjust the amount added to your liking.

  8. Julia July 4, 2013 at 2:44 pm Reply

    Made this tonight for dessert and it was delicious. Looked pretty too! Thank you

  9. Tina July 21, 2013 at 11:11 am Reply

    just made this and turned out very wet. The outside was getting dark so I couldn’t bake it any longer. I ended up taking and cutting it and putting it in a mug and microwaving it (hate to do that) so individual serving was done. great taste but why so wet? anyone else have this issue?

    • adriana July 21, 2013 at 4:25 pm Reply

      Hi Tina, it is normal that the outside gets darker, mine did too. As long as the top is not burning you should only remove the bread from the oven when you insert a stick into the center and it comes out clean. You can also lower the temperature and cook it for longer if you think the top is getting too dark.

  10. Heidi August 4, 2013 at 4:30 pm Reply

    I am having the same issues as Tina. I made both this recipe as well as the chic zucc brea recipe as my first paleo baked items. While the taste for both was so delicious and decadent, the cakes were wet inside and fell apart very easily, even after baking for almost double! The listed cooking time. What am I doing wrong!?!?

    • adriana August 5, 2013 at 9:31 am Reply

      Next time cook the loaf until you insert a toothpick into the center and it comes out clean. And if the tops are getting too dark, lower the heat or cover with foil. Variations in cooking time is normal since every oven is different.

  11. Ursika August 29, 2013 at 3:19 am Reply

    This really IS the best banana bread. I had a few friends over who don’t like anything healthy and it was all gone in a second. So full of flavor and so moist, great job.

  12. Ingrid October 23, 2013 at 2:42 pm Reply

    Pretty amazing bread only problem was I wanted to eat it all lol.

  13. Sara November 25, 2013 at 10:36 am Reply

    It was all my fault but my attempt turned out poorly only because I accidentally cooked it double panned- so the bottom didn’t heat properly. Sad day! It’s too gooey from my mistake but I’m sure next time i try it, it’ll be better without the hidden pan. Thanks for the recipe!

  14. lotusgirl28 December 10, 2013 at 8:27 am Reply

    Just made this and I am very impressed! Thank you for this unique recipe.

  15. marissa December 22, 2013 at 11:08 am Reply

    can i skip the chocolate chips?

    • adriana December 22, 2013 at 12:36 pm Reply

      Yes absolutely. I do suggest you taste the chocolate batter and add more sweetener if needed.

  16. Kelsey February 8, 2014 at 5:38 pm Reply

    I’m assuming it’s my oven, but I cannot for the life of me bake a good almond flour baked good. I made this recipe into muffins because I knew it wouldn’t work in a loaf, but even with muffins the middle is still jiggly and the outside is almost tough.

    Does anyone have any advice I might try next time? I don’t have this problem when it’s an almond flour/coconut flour recipe. Maybe I need to up my oven temp, or lower it for a longer time??

    • Kelsey February 10, 2014 at 3:52 am Reply

      just read some of the other comments…next time I will bake for a longer time at a lower temp. There will be a next time, definitely, the recipe tastes great, esp cut in half, toasted, and slathered in pastured butter.

  17. rebecca February 9, 2014 at 9:11 am Reply

    Kelsey, I’d suggest if you don’t already have one to get an oven thermometer to make sure your oven is properly heated. I had issues previously where I’d heat my oven at 350, it would show it was preheated, but it was actually only at 315 or 325 degrees. All of my baked goods were turning out weird… This definitely helped.

  18. Marion Horan March 2, 2014 at 8:16 am Reply

    I’ve made this twice so far and going for my third. One thing to add that makes it even more over the moon good, before you put the plane layer on top, I put several “clumps” of almond butter. So Awesomely good.

    • adriana March 2, 2014 at 2:38 pm Reply

      Thank you the feedback and I love your idea of adding the almond butter. I will try this next time for sure!!

  19. Maggie March 10, 2014 at 4:01 pm Reply

    What can I use as a substitute for almond flour? I’m allergic to almonds. I tried using coconut flour prior to me reading the reviews. Oops!

    • adriana March 11, 2014 at 1:16 pm Reply

      Although I have not done this yet, you can try using macadamia or cashew flour that has been very finely ground. For nut free, I suggest grinding raw sunflower seeds to a fine powder then sifting it for best results.

  20. Joy Roxborough March 11, 2014 at 6:33 am Reply

    can’t wait to try this!!!

  21. Mary May 23, 2014 at 4:01 am Reply

    How many servings would you get out of this?

    • adriana May 25, 2014 at 10:50 am Reply

      Mary, an 8½” x 4½”-inch medium loaf pan is used in this recipe and it should serve about 10 people.

  22. Jennifer May 30, 2014 at 11:07 am Reply

    Hi! I was just wondering if I’d be able to use oat flour instead of the almond flour.

    • adriana May 30, 2014 at 12:15 pm Reply

      I am not sure Jennifer. I don’t have much experience baking with oat flour, so it is hard for me to advise here. Please let me know how it turns out if you try it.

  23. gretchen July 1, 2014 at 7:45 am Reply

    How many eggs?

    • adriana July 1, 2014 at 8:11 am Reply

      The recipe calls for 1 large egg at room temperature.

  24. Jaspreet Sahota October 16, 2014 at 4:56 pm Reply

    I made this today and it came out somewhat dense and very salty!! Is it supposed to rise? I used the correct sized loaf pan and it didn’t rise at all, but cooked through within 30 minutes at 350 degrees.

    • adriana October 16, 2014 at 6:16 pm Reply

      Hi Jaspreet, this bread does not rise like traditional breads. Regarding it being dense and salty, what brand of almond flour did you use, and how did you measure the salt? Adding 1/2 teaspoon of salt should not have made your bread salty. Also, do you have an oven thermometer? Maybe lower the temperature to 325°F next time so it does not cook so fast.

      • Jaspreet October 16, 2014 at 6:29 pm Reply

        I made my own almond flour (I make almond milk so dried the leftover almonds in the oven, ground it in a food processor and used it for this recipe). Looking at your picture it looks fairly similar so maybe it’s just supposed to be like that, as you said. As for the salt – I measured half a teaspoon using measuring spoons. Just realised the one thing I didn’t do was add chocolate chips and I didn’t have any dairy free ones to hand. Would that have made the bread taste overly salty?

        • adriana October 17, 2014 at 10:35 am Reply

          What kind of salt do you use? I use finely ground pink Himalayan salt. I’m wondering if the type of salt used makes a difference…

  25. Jaspreet October 17, 2014 at 11:04 am Reply

    I’m using sea salt, the same salt I’ve been using for all my baking. It’s usually fine..

  26. Sue-Ann October 17, 2014 at 12:40 pm Reply

    As per usual – follow this simple recipe and there is no denying it compares to picture and is yummy. I love this loaf – with a cup of joe in the morning or as a snack in the afternoon.

    I’m relatively low carb and this is the right treat.

    Turned out perfectly – I didn’t have chocolate chips so that was my only alteration – cooked for 55 mins like a charm – fluffy and moist.

    Thanks, lady!!

  27. Selmah October 21, 2014 at 8:27 am Reply

    I made this delicious banana bread yesterday and it turned out really good! Anyone can make it, it’s very easy and most important you don’t have to feel guilty after you eat a slice or maybe two.. Love this website! Thankyou for the amazing recipes.

  28. Crystal November 1, 2014 at 1:57 pm Reply

    I’m about to make this recipe for the first time. I’m so excited! It looks delicious.

    • adriana November 1, 2014 at 5:40 pm Reply

      🙂 How did it turn out?

      • Crystal November 2, 2014 at 6:31 am Reply

        Came out great! 🙂

  29. preet December 9, 2014 at 3:46 am Reply

    Can we use gluten free flour instead of almond flour? I don’t have almond flour.


    • adriana December 10, 2014 at 12:04 pm Reply

      Preet, hard to say… What are the ingredients of your gluten free flour?

  30. Sarah November 18, 2015 at 3:06 pm Reply

    Trying this out for the first time. I made another paleo banana bread recipe last week and it ended up being too moist in the middle for my liking. Hoping this one is a little more solid!! Sounds and looks great tho!… Here goes nothing!

    • adriana November 19, 2015 at 9:27 am Reply

      Sarah, how did it turn out?

  31. Jolene February 28, 2016 at 2:45 pm Reply

    Nice! It’s so popular with both adults and children that the entire loaf was almost finished after it was served warm out from the oven. 🙂

    • adriana March 1, 2016 at 11:05 am Reply

      Jolene, that is so awesome! Thank you for your feedback and for sharing your photo! I really love it 🙂

  32. Steph March 10, 2016 at 2:08 pm Reply

    Love it!

  33. Raro June 2, 2016 at 6:36 pm Reply

    This cake was delicious! Thank you for all the recipes.

    • adriana June 7, 2016 at 8:52 am Reply

      Thank you so much Raro. I’m happy you like the recipe 🙂

  34. Christina June 10, 2016 at 3:12 pm Reply

    Hi Adriana! I was just wondering if I could use a blender instead of a food processor and whether that would change the texture of the bread. Thanks!

    • adriana June 11, 2016 at 8:31 am Reply

      Hi Christina, you can use a blender also and it won’t change anything. The important thing is to mix your wet mixture with the flour mixture using a spoon in a bowl, and not in the blender. Over mixing this batter may make the bread soggy. Let me know how it goes please 🙂

      • Christina June 18, 2016 at 3:01 pm Reply

        The bread turned out great! All of your banana bread recipes are so yummy!

        • adriana June 21, 2016 at 9:06 am Reply

          Thank you so much Christina! I’m happy you like my recipes 🙂

  35. Fabio Hirata June 13, 2016 at 8:35 am Reply

    Oi Adriana!

    I FINALLY got it right! After two tries and not getting it in the right shape, I finally managed to get it right this time. I just have the feeling it should’ve grown a little bit more.

    Anyway, this bread is awesome and delicious and everyone should try it! Thanks once again for sharing a great recipe.


    • adriana June 14, 2016 at 8:11 am Reply

      That’s wonderful Fabio! I’m happy you didn’t give up and was able to make the bread with successes. Thank you so much for your feedback and photo! I see you’re using a flour that still has larger chunks of almonds in it. You could try to sift the flour before measuring to remove those larger chunks. This will give you a better, lighter texture to your baked goods.

      • Fabio Hirata June 14, 2016 at 8:23 am Reply

        Thanks for the tip!

        Problem here is that it is hard to find a good almond flour for a good price. I found Bob’s Red Mill once and didn’t buy it, now they’re out of stock and I can’t seem to find any other good brand.

        Even the almond itself is expensive, otherwise I’d buy, process and sift it myself.

        Gonna try again when I get the chance (and the funds) for it lol.


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