Grain-Free Cinnamon Chocolate Chip Banana Bread

The ultimate kryptonite of teaching yoga across the street from one of DC’s best bakeries (Baked & Wired) is that I am typically starving after class and have to fight off a constant temptation to stop in and “treat myself” on a regular, nay daily, basis. While I love a good cupcake or piece of pie every now and again, my one true love is a really thick and cakey piece of banana bread. Fortunately for me, I have learned that my body really hates gluten, butter, and sugar (the key ingredients in my favorite loaf) and so I’ve had to adapt and find recipes that satiate my cravings without tasting like cardboard.

This grain-free bread is a similar to my very favorite grain-free chocolate chip cookies (that I make on a regular basis), only in loaf form and more of a breakfast/snack option that I love to top with coconut butter, almond butter, etc. I’ve already made this recipe twice in one week (one loaf, one batch of muffins) and I can attest to it being the very best way to use up overly ripe bananas.


3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup of almond flour
1/2 cup of coconut flour
1 tbsp. ground flax seed
1 tbsp. chia seeds
2 tablespoons melted coconut oil
2 large eggs (or chia egg if vegan)
2 very ripe bananas, mashed
1/3 cup coconut sugar
1 teaspoon pure vanilla extract


1. Pre-heat oven to 350 degrees
2. mix all ingredients together
3. add to a parchment-lined or coconut-oil lined loaf pan
4. bake for 45 minutes (or 20 minutes if in muffin tin)

for added crunch and flavor, top with Amazi cinnamon chips or nuts