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Mexican Hot Chocolate Banana Bread

Paleo Mexican Hot Chocolate Banana Bread

This cozy spiced chocolate bread is dairy, gluten and added sugar free!

Course Breakfast, Dessert, Snack
Keyword banana bread, chocolate
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 12 servings
Author Kelly


Wet Ingredients

  • 5 medium Bananas about 2 1/2 cups mashed
  • 2 whole Eggs
  • 6 tbsp Cashew Butter
  • 1/4 cup Coconut Oil melted and cooled
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 1 cup Almond Flour
  • 1/4 cup Unsweetened Cocoa Powder // alt. use raw cacao powder
  • 2 tbsp Coconut Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/8 tsp Cayenne Powder
  • 1/4 tsp Salt


  1. Preheat your oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and set aside.

  2. Combine all the wet ingredients with a hand held or standing mixer until well combined. 

  3. In a small bowl, combine all the dry ingredients together before adding them into the wet mixture.

  4. Once the wet and dry ingredients are incorporated, pour the batter into your prepared loaf pan.

  5. Baked until the batter is no longer sticky- about 55-60 minutes.

  6. Once the bread is done, remove from the loaf from the oven and let it rest in the pan for about 30 minutes. When the loaf is cool to the touch, remove it from the pan and place it on a cooling rack to cool completely. *See notes

Recipe Notes

*The bread will be very wet unless you let it cool completely. I would recommend letting your bread cool overnight and enjoying it for breakfast the next morning!