Paleo Banana Bread with Not So Paleo PB and Chocolate Coconut Drizzle


I mentioned I’m giving up sweets and shopping in January, right?!  Well, after the Chase-caspade with baking pb banana chocolate muffins, I had a bit of leftovers that I discovered tonight and still 2 mushy nanners that needed to be used.  GET IT OUT OF MY HOUSE!!!

I’m actually good with having stuff around and not being tempted.  Once I set my mind to something it’s a done deal.  But, who’s to say that you can’t enjoy it a bit before you give it all up?  🙂  So, I adapted this recipe from Bakerita and made it my own!  This only made 5 or 6 small loaves, so if you want more, double the recipe!


  • 2 bananas mashed
  • 2 eggs
  • 1/4 cup of honey
  • 1/3 cup of peanut butter (or any other nut butter)
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt

Chocolate PB Coconut Drizzle

  • chocolate chips 1/4-1/3 cup
  • peanut butter chips 1/4 cup
  • 2 tbs coconut oil


  1. Grease one 9″x5″ loaf pan or a multi-loaf pan as I did, and preheat the oven to 350ºF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, honey, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 20 minutes until the center comes out clean.  Cook more if you’re using a loaf pan.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.
  7. While the bread is cooling – heat the coconut oil, chocolate chips and pb chips over medium heat while continuously stirring until smooth.  Once smooth and almost melted, remove from heat and keep stirring.
  8. Drizzle over bread!!!

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