Almond Flour Banana Bread
User Reviews
4.8
144 reviews
Excellent
Almond Flour Banana Bread
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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 a 8x4 medium 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!
Equipments used:
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 Information
Show Details
Serving
1/10
Calories
135kcal
(7%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Cholesterol
37mg
(12%)
Sodium
198mg
(8%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1/10 | |
| Calories | 135kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 37mg | 12% |
| Sodium | 198mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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