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Almond Flour Banana Bread

stacked banana bread with chocolate chips placed on slate tray

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4.8 from 47 reviews

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.

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

Notes

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!

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

Nutrition