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 5-star recipe.
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Why You Should Make This
- Basically like cake … but dare I say, better?
- Quick, easy and so simple from start to finish!
- One of my favorite gluten free recipes, while also being grain free, dairy free, and seriously delicious!
If you are looking for more grain-free loaf recipes, be sure to make Paleo Lemon Blueberry Bread, Almond Flour Chocolate Bread and Almond Flour Zucchini Bread.
Ingredients List
Banana bread with almond flour requires no more than 10 simple ingredients from the grocery store. The key is to use super ripe bananas with brown spots all over for the sweetest banana flavor. We will need:
- almond flour – for best results, use super fine almond flour from blanched ground almonds. If using almond meal (whole almonds with the almond skins), your bread might not hold together as well. The almond flour also provides a boost of protein, fiber, and healthy fats while keeping it low carb (when compared to regular flour or whole wheat flour).
- tapioca flour – this helps act as a binder with the flour. If you don’t have tapioca flour, you can use 2 1/2 tablespoons of coconut flour, 1/4 cup arrowroot powder, or 3 tablespoons of 1:1 gluten free baking flour if not strictly grain-free. For extra fiber and omega-3 fats, you could also try swapping out the tapioca flour for flaxseed meal.
- baking soda – baking soda gives it that extra lift we need.
- salt – salt helps balance the flavor.
- overripe bananas – the more ripe, the better! If you use super spotty black ones, you won’t even miss the added sugar in traditional banana bread recipes. The natural sugars in the bananas provide the right amount of sweetness.
- sugar – optional, but coconut sugar or brown sugar is a great option if you have a sweet tooth or your bananas are a little on the underripe side.
- large eggs – eggs gives the paleo banana bread structure. I do not recommend subbing with an egg substitute (i.e. flax eggs), unless you are okay with a different structure.
- oil – use a neutral oil, such as avocado oil or light olive oil, to smooth out the batter and help with moisture. Melted coconut oil can also be used, but it will impart a slightly nutty flavor.
- pure vanilla extract – for extra sweetness.
- chocolate– dark chocolate chips are always a good idea in banana bread. I like a mix of dairy free chocolate chips and chocolate chunks. Save a few for sprinkling on top, too.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Directions
This almond flour banana bread recipe will be the new hit with the whole family! No added sugar in sight and all that natural sweetness from the bananas, its a quick bread you can feel good about. Here’s how to make it in a few basic steps:
Mix the Dry Ingredients
Preheat the oven to 350ºF. Line an 8×4 inch medium loaf pan with parchment paper.
In a medium bowl, mix together almond flour, tapioca flour, baking soda, and salt.
Whisk the Wet Ingredients
In a large bowl, whisk together mashed banana and sugar (if using). Then, whisk in eggs, oil, and vanilla extract until smooth.
Make Banana Bread Batter
Pour dry ingredients into wet ingredients, using a rubber spatula to stir. Then, fold in chocolate chips.
TIP: If you’re looking to cut down on dishes, you can totally make a one bowl banana bread recipe – 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.
Bake
Pour batter into prepared loaf pan, topping with more chocolate chips and chocolate chunks. Bake for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly.
TIP: My bread took roughly 40 minutes but check the middle for done-ness with toothpick after 35-minute bake time just to be sure.
Cool
Let the bread cool in the pan for 15 minutes, then lift the bread with the parchment paper and place on a wire rack to allow the bread to cool completely.
Slice into 10 individual slices and ENJOY!
Want my Top 5 Muffin Recipes?
Almond Flour Substitutes
I cannot recommend a flour substitute for this particular recipe as it was specifically written for almond flour. That being said, 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). But try my other banana bread recipes using other flours:
- Whole Wheat Banana Bread (you should be able to sub 1:1 gluten free flour)
- Cassava Flour Banana Bread (nut free, grain-free and gluten-free)
Serving Suggestions
This banana bread recipe with almond flour is best enjoyed as is, or drizzled with some almond butter, peanut butter, or pure maple syrup while still warm.
How to Store & Freeze
Leftover wheat free banana bread will keep 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!
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.
Recipe FAQs
Can I use different flour for this banana bread?
It is best to stick to the recipe as written for the best results. I have linked to other banana bread recipes (above) using different flours if you are looking for an alternative.
What is the best baking pan to use for banana bread?
I always recommend using a metal loaf pan for quick bread recipes (unless otherwise noted). Metal baking pans hold heat differently than glass or ceramic baking pans, so for this recipe I recommend using a metal pan, as that is how this recipe was developed. An 8×4 medium loaf pan is best for this particular recipe.
What if my bananas are not ripe?
If you are in a rush to bake this banana bread, you can roast yellow bananas (not green) on a baking sheet in a preheated oven at 300ºF for 25-30 minutes. Let cool before peeling and mashing.
What kind of chocolate chips should I use?
You can use your favorite chocolate chips you use for baking. If looking to keep this recipe paleo, use something like Hu chocolate. Other dairy-free friendly options are Enjoy Life brand and Endangered Species Chocolate Chips.
More Banana Recipes You’ll Love:
If you have extra bananas lying around, be sure to make:
If you make this Almond Flour Banana Bread recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Almond Flour Banana Bread
Ingredients
- 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
Instructions
- Preheat oven to 350ºF and line an 8×4 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!
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