Okay this might be one of the best things I've ever made, and unfortunately I can't take credit for it. I recently went to an event where Danielle Walker from Against All Grain was speaking and had the pleasure of meeting her and buying her new book. It's a stunning book full of delicious paleo recipes. This was the first recipe I decided to try out and it was amazing. I brought it to a Friendsgiving party and it was a hit! Honestly, this recipe is the real deal. I made a few adjustments based on the ingredients I had in my cupboard and it came out perfect. Hope you enjoy it. And be sure to eat a lot. I'd like to attribute the mass quantities I ate to the weight I've been picking up in training lately. What is that saying? Lift big, eat big.


Chocolate Chip Banana Bread
Prep 15 min
Cooking 50 minutes
Servings 1 loaf


  • 2 tbsp coconut oil, melted
  • 4 eggs
  • 3 tbsp honey
  • 1 tbsp apple butter
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut milk
  • 3 large ripe bananas
  • 1/3 cup dark chocolate chips


  1. Preheat oven to 350F
  2. Grease the inside of a loaf pan approx. 9"x5" then line with parchment paper
  3. Place the coconut oil, eggs, honey and apple butter in a bowl and beat with a mixer on high until well combined
  4. In a separate bowl stir together the coconut flour, almond flour, baking soda and sea salt, then pour in with the wet ingredients and beat again on high
  5. In another bowl mash the bananas together with the coconut milk until a mush is formed, combine with the other ingredients and beat on medium until well combined
  6. Stir in the chocolate chips and pour into your loaf pan
  7. Bake for approx. 50 minutes. You can check by inserting a toothpick into the bread. When it comes out clean your good to go!

Banana bread = 170lb snatch