• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Snacks Muffins & Breads Almond Flour Banana Bread
P Paleo GF Gluten-Free DF Dairy Free VG Vegetarian

Almond Flour Banana Bread

Jump to Recipe Rate Recipe
Posted:5/21/21
Updated:1/18/23

This post may contain affiliate links. Please read the disclosure policy for clarification.

almond flour banana bread pinterest
almond flour banana bread

The BEST Almond Flour Paleo Banana Bread with chocolate chips – SO good and simple to make. Naturally sweetened with just bananas! Reader favorite recipe.

stacked banana bread with chocolate chips placed on slate tray

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!

Simple Ingredients

  • 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.
almond flour in bowl, tapioca flour in meausring cup, coconut sugar, brown eggs, extra ripe bananas, dairy-free chocolate chips

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.

bowl of paleo banana bread batter with chocolate chips and chocolate chunks

Some Baking Notes

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)
  • 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.

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.
sliced banana bread with chocolate chips on slate tray and white board

Reader FAQs

Can I use a different flour, other than almond flour?

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.

Can I replace the tapioca flour?

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.

What if my bananas aren’t extra spotty or black?

 If your bananas aren’t extra ripe, you can sweeten the bread using a granulated sugar.

Can this be made without eggs to be vegan?

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.

stacked banana bread with chocolate chips placed on slate tray, extra ripe bananas

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

Print

Almond Flour Paleo Banana Bread with Chocolate Chips

stacked banana bread with chocolate chips placed on slate tray
Print Recipe
Pin Recipe

★★★★★

4.8 from 45 reviews

The BEST Almond Flour Paleo Banana Bread with chocolate chips – it’s 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!

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 slices 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
  2. Mix dry ingredients: In medium bowl add almond flour, tapioca flour, baking soda and salt.
  3. Whisk wet ingredients: In large bowl whisk together mashed banana and sugar (if using). Then whisk in eggs, oil and vanilla extract until smooth.
  4. Combine: Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in chocolate chips.
  5. 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.
  6. 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!
 

Equipment

lily's chocolate bags

Lily’s Chocolate

Buy Now →
almond flour

almond flour

Buy Now →
medium loaf pan

medium loaf pan

Buy Now →

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.

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.

Recipe adapted from my Paleo Lemon Blueberry Bread and Simple Almond Flour Banana Muffins

Nutrition

  • 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

Keywords: paleo banana bread, almond flour banana bread, healthy banana bread with chocolate chips

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

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. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

peanut butter banana smoothie in glasses with metal straw
Previous Post
Peanut Butter Banana Smoothie
cheddar turkey burger with guacamole and corn toppings
Next Post
Chipotle Cheddar Turkey Burgers

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Liz Knoblock says

    1/13/2021 at 9:40 pm

    Love this recipe, easy to whip up and so delicious! I think this will become my new go to banana bread recipe! I did have to bake the loaf almost 45 minutes, but that is expected as no oven bakes the same.

    ★★★★★

    Reply
  2. Willow lumsden says

    1/24/2021 at 2:56 pm

    This banana bread is delicious. It baked in exactly 40 mins. I substituted the tapioca with cornstarch using half the amt. will make again.

    Reply
  3. Jackie says

    2/21/2021 at 3:24 pm

    Excellent! I have been experimenting with healthier/paleo banana bread recipes and this is the best so far. I followed the recipe exactly as written except I added 1/3 cup walnuts in addition to the chocolate chips. It came out great–I wouldn’t change a thing. I can’t wait to try some of your other recipes like the lemon blueberry bread. Thanks!

    ★★★★★

    Reply
    • Ashley says

      2/21/2021 at 8:41 pm

      Thanks so much for taking the time to comment and leave a review, Jackie! I appreciate it so much! So glad to hear you loved the bread. I’m obsessed with almond flour quick breads! The lemon blueberry is a favorite for sure. And any of the almond flour muffins are great too 🙂 happy baking!

      Reply
  4. Vanessa says

    3/7/2021 at 3:51 pm

    Great recipe. Just wondering what is the best way to store the bread??

    Thanks!!!

    ★★★★★

    Reply
    • Ashley says

      3/7/2021 at 4:20 pm

      So glad you liked it! Thanks for taking the time to comment here. Best way to store is covered on the counter, usually best in 3-4 days. If storing in the fridge, about 5 days.

      Reply
  5. Sarah says

    3/10/2021 at 5:41 pm

    I have to tell you this is the best recipe ever, it’s so delicious!!! I have a intolerance to coconut and almost all Paleo recipes include coconut oil or flour in them. I substituted coconut sugar for maple sugar and it turned out perfect! Thank you for sharing this and your other almond flour recipes.

    ★★★★★

    Reply
  6. Jill says

    4/2/2021 at 9:30 am

    I made this recipe for the first time last night expecting it to be so-so and probably a little gritty from the almond flour, but no! It tasted pretty similar to our typical banana bread recipe. I was so impressed. I did however use 3 tbs of sugar cane. I more so do paleo to go grain free and as natural as possible due to GI issues. Maybe next time i’ll try something else to sweeten it, but for now this worked for me.

    ★★★★★

    Reply
  7. Leah says

    4/21/2021 at 6:34 pm

    This was SO delicious. It tastes just as good as the banana bread I used to eat growing up, but way healthier. I added a handful of crushed walnuts and substituted the tapioca flour for rice flour as that was all I had. I can’t remember the measurements I used, I just eye-balled it. It turned out amazing. I’m just wondering if I could double the recipe next time to make a taller loaf or would that not work?

    ★★★★★

    Reply
  8. Molly says

    5/27/2021 at 3:20 pm

    This is really good! I’m sure it will be even better tomorrow as all banana breads are. I added a bit of cinnamon since that’s just a staple for me in banana bread. The texture is like a moist cake!

    ★★★★★

    Reply
  9. Jackie says

    5/30/2021 at 7:12 pm

    Excellent! Instead of adding any sweetener, I substituted 1/2 cup of applesauce for half the oil and it came out terrific.

    ★★★★★

    Reply
  10. A C says

    6/2/2021 at 4:26 pm

    Should recipe have read baking powder instead of baking soda? Mine was dense and I was hoping for something more fluffy, but the flavor was nice.

    ★★★★

    Reply
    • Ashley says

      6/4/2021 at 2:11 pm

      Baking soda is correct, to keep the loaf paleo friendly. Next time you can certainly try adding 1/2 tsp baking powder if you’d like! This bread is a little more dense than what you’d get from an all purpose loaf.

      Reply
      • Heni says

        11/30/2021 at 1:18 pm

        Thank you for a recipe that hopefully will be less crumbly that the previous one I tried. We’re waiting for it to cool down to test it properly 😊

        I do have one issue though and can’t figure out what is wrong:
        The bread did not rise at all. It is exactly the same size as when I put the dough in. I followed the recipe to the tee, only leaving out the sugar as suggested for a less sweet bread. I even double checked I had exactly the right amount of baking soda.
        What went wrong?

        Reply
        • Ashley says

          11/30/2021 at 3:29 pm

          Hi there! The bread doesn’t rise a ton compared to traditional quick bread recipes. Another thing is that if you used thawed frozen bananas, you might have had a little too much liquid. Or if your baking soda was old/ not fresh, that could also be another issue. It’s hard to know exactly without being there! But overall, this bread isn’t as high as an all-purpose flour bread would bake.

          Reply
Older Comments
Newer Comments

Primary Sidebar

More for you...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
24842 shares