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Almond Flour Paleo Banana Bread with Chocolate Chips

stacked banana bread with chocolate chips placed on slate tray

4.8 from 44 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!

Ingredients

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

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

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