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 8x4 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!
Video
★ Last step! If you make this, please leave a review letting us know how it was!
Recipe 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!
Nutrition information approximate, based on 1 slice (out of 10).
Nutrition Information
Serving: 1 slice, Calories: 135kcal (7%), Carbohydrates: 18g (6%), Protein: 3g (6%), Fat: 7g (11%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Cholesterol: 37mg (12%), Sodium: 198mg (9%), Fiber: 1g (4%), Sugar: 10g (11%)