stacked banana bread with chocolate chips placed on slate tray
How to Make...

Almond Flour Paleo Banana Bread with Chocolate Chips

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!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Diet: Gluten Free
  • Yield: 10 slices 1x
  • Scale:


  • 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 well mashed.
  • 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


  1. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
  2. In medium bowl add almond flour, tapioca flour, baking soda and salt.
  3. In large bowl whisk together mashed banana and sugar (if using). Then whisk in eggs, oil and vanilla extract until smooth.
  4. Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in chocolate chips.
  5. Pour batter into prepared loaf pan, topping with more chocolate chips and chocolate chunks.
  6. 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.
  7. Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and ENJOY!

Recipes 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 Information:

  • 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