Almond Flour Banana Bread
Servings: 10 slices
Calories: 135kcal
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.
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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
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
Serving: 1 slice | Calories: 135kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 198mg | Fiber: 1g | Sugar: 10g