The BEST Almond Flour Paleo Banana Bread with chocolate chips – SO freaking good and simple. Naturally sweetened with just bananas!
Happy Valentine’s Day, friends! Anything fun planned? It’s weird when holidays (if one can call it that) fall in the middle of the week… Do you celebrate with big plans the weekend prior or the weekend after? AND the day of? All three? I’m clearly confused… But let’s just go with all three. The more excuses we have to enjoy chocolate, the better.
I’m not typically one to realllyy celebrate Valentine’s Day but I’ve come around to the idea in my old age (approaching 30 here). In my teenage years I was too good for Valentine’s Day. Read: no boyfriend.
In my early twenties I had a boyfriend (my now lovely husband, Mr. FMK) but I was still all, ” Ugh a holiday that forces us to get flowers/chocolates/gifts… how annoying.” Read: doesn’t like being told what to do.
NOW I am a little more open-minded to the idea and realize Valentine’s Day can kind of be whatever you want it to be. Sure, it’s mostly a Hallmark holiday and retailers try to get you to spend money unnecessarily so… But if we go back to keeping it nice and simple, take the time out of our day to show our loved ones we truly care about them… I don’t see anything wrong with that.
I often show love in the form of baking. And if we’re talking my love language, we’re most definitely talking banana bread…
Paleo Banana Bread with chocolate chips
Ever since I made my Paleo Lemon Blueberry Bread (quickly becoming a new reader favorite!) I had to make another grain-free loaf for you guys… Okay and maybe for myself, too.
There is just something about the texture of almond flour quick bread that I cannot get over. It’s basically like cake, but dare I say… better?
What you need
- almond flour (not meal)
- tapioca flour
- baking soda
- salt
- extra ripe bananas
- eggs
- oil
- dairy-free chocolate chips
How to make almond flour banana bread
You’ll mix together the dry ingredients separately to ensure the tapioca flour and baking soda gets evenly combined with the almond flour.
I used my immersion blender to get the bananas really smooth, then incorporated the eggs, oil and vanilla.
Then it’s just mixing everything together at the end and it’s time to bake!
This paleo banana bread is ready in about 45 minutes – just a little less time than your normal quick bread recipe.
Some Notes for this almond flour bread
FLOUR I did not test this exact bread recipe with other flours. I did test it with *almond meal* (ground raw almonds) and it didn’t hold together as nicely as the version with almond flour (ground blanched almonds).
- If looking for coconut flour, I’ve got this recipe.
- If looking for a whole grain flour recipe, try this (you should be able to sub 1:1 gluten-free flour)
SWEETENER
- I first tested this with 1/4 cup coconut sugar but then made again without adding any sugar. I couldn’t tell *too much* of a difference but if you have a sweet tooth, I would go for adding in at least a few tablespoons of your favorite dry granulated sweetener.
- Leave out granulated sugar if you’re more accustomed to less sweet baked goods.
- Using extra ripe bananas also means the banana bread will be naturally sweet.
But I’m about to go bake another batch of this and see how the recipe turns out in a donut pan. I’ve had some mad cravings for donuts lately…
Anyways, make this paleo banana bread and let me know what you think!
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you and it helps others with the recipe too! Xx Ashley
Almond Flour Paleo Banana Bread with Chocolate Chips
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 slices 1x
Print Recipe
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The BEST Almond Flour Paleo Banana Bread with chocolate chips – it’s simple, quick and perfect for the banana lovers in your life.
Ingredients
- 2 cups almond flour (made from blanched almonds, not almond meal)
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 small extra ripe bananas, equal to 1 cup mashed/pureed
- 3 TBS coconut sugar (or sub other dry sweetener; optional –see notes)
- 2 large eggs
- 2 TBS avocado oil (or olive)
- 1 tsp vanilla
- 1/3 cup mini chocolate chips, plus more for topping
- 1/4 cup chocolate chunks for topping
Instructions
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- In medium bowl add almond flour, tapioca flour, baking soda and salt.
- In large bowl whisk together mashed banana and sugar (if using). Then whisk in eggs, oil and vanilla extract until smooth.
- Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in chocolate chips.
- Pour batter into prepared loaf pan, topping with more chocolate chips and chocolate chunks.
- Bake banana bread for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took roughly 40 minutes but check the middle for done-ness with toothpick after 35 minutes just to be sure.
- Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and ENJOY!
Notes
*Option to omit sugar for less sweet bread. I suggest using super ripe bananas if leaving out granulated sweetener. Use coconut sugar for paleo or dry granulated sweetener of choice
I did not test this recipe with other flours, see links in post for suggestions.
Recipe adapted from my Paleo Lemon Blueberry Bread and Simple Almond Flour Banana Muffins
- Category: dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 153
- Sugar: 11g
- Sodium: 198mg
- Fat: 9g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
Keywords: paleo banana bread, baking with almond flour, healthy banana bread
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.
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Erin @ Erin's Inside Job says
THESE PICTURES MAKE ME SO HAPPY
Ashley says
😀 Thanks, Erin! I know you love that white 😉
Kate says
Definitely trying this! But is there a sub for tapioca flour?? I DON’t have any.
Kate says
I just did some research on tapioca flour replacements. It seems like I can use corn starch as a substitute using a 1:2 ratio.
So this recipe calls for 1/4 cup of tapioca flour (4 tbsp), so I would need 2 tbsp of corn starch to replace the tapioca flour.
Does this seem right?
Ashley says
Hi Kate! I do believe that sounds right from when I’ve researched as well. It will just provide some more structure to help hold the almond flour together a bit better versus going without.
Megan says
FYI, you have adding vanilla in the directions but it’s not in the list of ingredients. Didn’t put it in my batch because I missed it until it was too late and already put the loaf in the oven. Also didn’t know how much to put anyways. 1 tsp?
Ashley says
Hi Megan, Thanks so much for your comment and so sorry for the confusion there! 1 tsp is the correct amount. It just adds a subtle flavor the the bread but isn’t going to make or break the recipe. I hope you enjoy it!
Sheila says
This was absolutely delicious! I made a double batch to share and they came out perfect. Thank you for sharing your recipe.
Ashley says
Thanks so much for your comment, Sheila! So glad you enjoyed the recipe!
Kate says
So I finally found tapicoa flour online, and I am so glad I did. This recipe is delicious and sooooooooo easy!!! I did not add any extra sugar, and it was the perfect amount of sweetness (my bananas were quite ripe). I normally don’t like the texture of almond flour, but this texture was amazing. I baked for 20 minutes, covered with foil, and baked for another 15 minutes. It was not cooked enough, so I baked for another 5 minutes; and it was perfect. Now I definitely have to try your lemon blueberry bread since the recipe is similar to this one!!
Gina says
This is delicious!! I omitted the sugar and added less choc chips…,still sweet and a great treat!
Do you have nutrition information for it?
Thanks!
Ashley says
Hi Gina, So glad you liked the bread and thanks for sharing your feedback!
I don’t provide nutrition info because I don’t find it to be entirely accurate – I also preach real food over labels. But I understand everyone’s needs are different. You should be able to plug the link into something like myfitnesspal.com for an estimate.
Nichole says
This was great!!!!! Thank you!
★★★★★
Ashley says
So glad you enjoyed it! Thank you so much for your comment and review <3
Sarah says
I’ve made this bread several times and it’s so yummy!! Quick question though, would it still work with a flax egg instead of a regular egg?
Zoe says
LOVE this recipe! I used coconut sugar for a little sweetness and it was perfect. Thank you for sharing!
★★★★★
Ashley says
Yay! So glad you enjoyed the banana bread, Zoe! And thanks so much for taking the time to comment and leave a review 😀
JohnJohn says
Just wanted to say that i’ve tried your recipe and replaced the tapioca flour by white corn flour (same quantity) and it worked great. I also added 2 more bananas to your recipe (had 5 in total that were going to spoil otherwise)… The result: the best banana bread I ever made, super moist, firm but soft and light to the bite…
Ashley says
Amazing! So glad you like! Thanks so much for taking the time to comment 🙂
Jane says
Not going to lie – I was scared, LOL! I have never cooked with tapioca flour before. Or almond flour (though that is far less scary!). But this. Is. DELICIOUS. I tripled the recipe and made my family each a loaf. Made it with fewer chocolate chips and put chopped walnuts on the top. My dad is like me and enjoys things that are naturally sweetened- cannot wait to present him with his loaf. Thanks for taking me out of my comfort zone, so glad I stumbled upon you on instagram! Xo
★★★★★
Ashley says
Thank you so much for your review and comment, Jane! So glad it was enjoyed 🙂 It is one of my personal favorites too!
Erica says
Any thoughts about making as muffins?
Ashley says
Should be fine! I would bump up the baking temp to 375º and watch after 10 minutes.
Lavonne says
Hello,
Can I subsitute coconut flour instead of tapioca flour ? And if so how much ? Thank you
Ashley says
You can use coconut flour! I would use maybe 3 TBSP.
Laura Harney says
This looks so good! Do you think I could replace the eggs with aquafaba?
Ashley says
I haven’t actually tried subbing with aquafaba before – if you’d has success with similar recipes then it should work. But again I haven’t tried it myself – let me know if you decide to try!
Adell says
This really good,along time a go I tried banana bread with almond flour but this one is a keeper.
I love it,but I didn’t put to much chocolate chip.
★★★★★
Adell says
This really good,along time a go I tried banana bread with almond flour but this one is a keeper.
I love it,but I didn’t put to much chocolate chip.Ashley thank you for a lovely receipe
★★★★★
Ashley says
Thanks so much for your comment and review! So glad you like 🙂
Mikey says
Can I use grass fed butter like kerrygold instead of the avocado/olive oil?
Ashley says
Yes that is fine! 👍
Jen L. says
This was absolutely delicious! Moist as ever – thank you for sharing! Note to other people asking, I did substitute corn starch for tapioca flour simply because I didn’t have any on hand. Turned out perfect! Keep the ratios the same for the exchange. I also didn’t have any vanilla on hand, and used maple syrup. DELICIOUS!
★★★★★
Ashley says
Amazing Jen! Thanks so much for taking the time to comment and leave a review 🙂 So glad you enjoyed it!
Melanie Dupuis says
I have tried many, many almond flour banana bread/muffin recipes looking for my “go-to” recipe. This has made it into our permanent rotation! I have a picky toddler and an even pickier husband and this bread is a huge hit! Can’t wait to try more of your recipes. Thank you!
★★★★★
Ashley says
Amazing! Thanks so much for sharing 🙂
Katie says
This is a weekly bake for us now and we all love it. As I had a hard time getting the center to set, and hate using tin foil if I don’t have to, I thought I’d share with you that this recipe is the perfect amount for a dozen muffins. No covering necessary and they bake faster (about 25 minutes), plus then they are already portioned.
★★★★★
Ashley says
That’s so great to hear Katie! I really appreciate you taking the time to comment and leave a review, as well as your feedback regarding the muffins 🙂 Made my day! THANK YOU!