The BEST Almond Flour Paleo Banana Bread with chocolate chips – SO good and simple to make. Naturally sweetened with just bananas! Reader favorite recipe.
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.
This recipe is loved by many and for good reason.
It’s quick, easy, happens to be gluten free and dairy free, and seriously delicious!
The BEST Paleo Banana Bread using Almond Flour
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?
This recipe is moist, easy to make and so simple from start to finish!
- almond flour – make sure you’re using almond flour from blanched almonds. If using meal, your bread might not hold together as well.
- tapioca flour – this helps act as a binder with the flour. If you don’t have tapioca flour, you can use 2 tablespoons of coconut flour. Adding 1/4 cup of all purpose gluten free baking flour would also likely work.
- baking soda & salt – the leavening agent and salt helps balance flavor.
- extra ripe bananas – the more ripe, the better! If you use super spotty black ones, you won’t even miss the added sugar in normal banana bread recipes.
- eggs – help provide structure
- oil – to smooth out the batter and help with moisture
- dairy-free chocolate chips – chocolate chips are always a good idea in banana bread.
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How to Make Banana Bread with Almond Flour
You’ll mix together the dry ingredients separately to ensure the tapioca flour and baking soda gets evenly combined with the almond flour.
Then mix together wet ingredients separately.
And finally combine it all together and fold in the chocolate chips.
NOTE: If you’re looking to cut down on dishes, you can totally make this recipe in one bowl too – just be sure to mix together wet ingredients first, then sprinkle in almond flour, tapioca flour, baking soda and salt. Mix until combined then fold in chocolate chips last.
Mashing Bananas Tip
I used my immersion blender to get the bananas really smooth. You can also mash with a fork, it just takes a bit longer and you may have some chunks.
If you’re using frozen bananas and they’re very liquidy, it’s best to drain some of the excess liquid before mashing and combining.
Use a 8×4 Medium Loaf Pan
This paleo banana bread is best baked in a medium loaf pan <–– linked.
Once the banana bread batter is transferred to your lined loaf pan, it’s ready in about 45 minutes – just a little less time than your normal quick bread recipe.
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)
- If you’re looking for a nut-free AND gluten-free option, make this.
- If you’re looking for a tapioca flour sub – try using 2.5 tablespoons of coconut flour in its place.
- 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.
This recipe was specifically developed using almond flour, so I am afraid I cannot give a good recommendation for subbing in other flours. Check the comments below for what other readers have done.
This almond flour bread recipe can still be made if you don’t have tapioca flour on hand. You can use 1/4 cup all-purpose flour (if you don’t need bread to be gluten-free), OR use 3 tablespoons of 1:1 gluten free baking flour. You can also sub with 2.5 tablespoons coconut flour.
If your bananas aren’t extra ripe, you can sweeten the bread using a granulated sugar.
The eggs provide this paleo banana bread with structure and helps hold things together. I do not recommend subbing unless you’re okay with a different texture. Check the reader comments below, as some have had success using an egg replacement.
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 AshleyPrint
Almond Flour Banana Bread
The BEST healthy Almond Flour Banana Bread with chocolate chips is simple, quick, and perfect for the banana lovers in your life. Naturally gluten-free, no added sugar needed if you use extra extra ripe bananas! Reader favorite recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 2 cups super fine almond flour (made from blanched almonds, not almond meal)
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 small extra ripe bananas, equal to 1 cup well mashed.
- 3 tablespoons coconut sugar (or sub other dry sweetener; optional – see notes)
- 2 large eggs
- 2 tablespoons avocado oil (or light olive oil)
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips, plus more for topping
- 1/4 cup chocolate chunks, for topping
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- Mix dry ingredients: In medium bowl add almond flour, tapioca flour, baking soda and salt.
- Whisk wet ingredients: In large bowl whisk together mashed banana and sugar (if using). Then whisk in eggs, oil and vanilla extract until smooth.
- Combine: Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in chocolate chips.
- Bake: 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.
- Cool & serve: Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and ENJOY!
NO ADDED SUGAR – 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.
FLOUR – I did not test this recipe with other flours, see links in post for suggestions.
TAPIOCA FLOUR – if you don’t have tapioca flour, use 2.5 tablespoons coconut flour in its place. You can also use 1/4 cup arrowroot powder or 3 tablespoons of 1:1 gluten free baking flour if not strictly grain-free.
BANANAS – if using frozen/thawed bananas, it is best to remove some of the excess liquid you get. I believe that is what is causing some issues with bake time from some readers.
STORAGE – store in an airtight container or wrapped in plastic wrap at room temperature for the first day, then stored in the fridge for longer storage (about 3-4 days).
FREEZE – wrap the banana bread in plastic wrap, then in aluminum foil, and place in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy. OR, freeze individual slices the same way for a grab-and-go treat!
- Serving Size: 1/10
- Calories: 135
- Sugar: 10
- Sodium: 198mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
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