Paleo Marbled Banana Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
Swirls of chocolate run through this light and moist coconut flour banana bread! A healthier twist on a decadent recipe!
  • ½ cup Coconut Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 4 Large Eggs
  • 1 cup Mashed Banana (about 2 large) (overripe is best)
  • ⅓ cup Maple Syrup
  • 3 Tablespoons Softened Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 3 ounces Dark or Bittersweet Chocolate, chopped
  1. Preheat oven to 350 degrees F. Prepare an 8.5x4.5-inch loaf pan by spraying with nonstick spray and lining with wax paper. Set aside.
  2. In a microwave safe bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Powder, Baking Soda, and Salt. Set aside.
  3. In another large bowl, whisk Eggs. Add mashed Bananas, Maple Syrup, Coconut Oil, and Vanilla, and whisk very well to combine. There may be some clumps from the banana or coconut oil, and that is ok.
  4. Pour the dry ingredients into the bowl of wet ingredients, and whisk very well until combined.
  5. Using the now-emptied microwave safe bowl (the same one that had held the dry ingredients), microwave chopped Chocolate until melted, stirring every 30 seconds.
  6. Pour half of the banana bread batter into the bowl of melted chocolate, and stir well until combined.
  7. Alternate pouring the regular batter and the chocolate batter in layers into the prepared baking loaf pan. Slightly swirl a knife through the top of the batter.
  8. Bake uncovered for 40-42 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  9. Cool in the pan for about 15 minutes. Remove bread from pan, and carefully peel away the wax paper. Allow loaf to cool completely on a wire rack, about 1 hour, before slicing.
  10. Store bread in the refrigerator in a tightly sealed container for up to 1 week, or in the freezer in a freezer ziplock bag for up to 4 months.
  11. Makes 1 loaf.
Recipe by SunnySideUps | Living Life Sunny Side Ups at