Almond Flour Banana Bread
User Reviews
4.8
Almond Flour Banana Bread
Description
This banana bread replaces wheat flour with almond flour and tapioca flour, providing a grain-free texture that remains moist thanks to ripe bananas and healthy fats from avocado oil. Coconut sugar is optional for sweetening, allowing control over sweetness level. The recipe includes baking soda for leavening and salt to balance flavors.
Chocolate chips inside and chunks on top give bursts of rich chocolate flavor, melting slightly during baking. The baking process starts uncovered to develop a crust and finishes covered with foil to prevent over-browning, resulting in an evenly baked loaf that is soft inside and golden outside.
This bread is sliced into ten pieces after cooling and can be stored at room temperature the first day, refrigerated for 3-4 days, or frozen up to 3 months. Thaw slices at room temperature before serving. The recipe notes suggest controlling moisture when using frozen bananas and provide possible flour substitutions to adapt the recipe.
Ingredients
- 2 cups almond flour made from blanched almonds, not almond meal, Super Fine
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 3 bananas equal to 1 cup well mashed, small, extra ripe
- 3 tablespoons coconut sugar or sub other dry sweetener; optional - see notes
- 2 egg large
- 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 for topping, chunks
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!
Notes
- Use super ripe bananas for best sweetness, especially if omitting added sugar.
- If substituting tapioca flour, alternatives include coconut flour, arrowroot powder, or gluten-free baking flour.
- Remove excess liquid when using frozen and thawed bananas to avoid affecting bake time.
- Store bread wrapped or in airtight containers at room temperature for one day, then refrigerate for up to 4 days.
- Freeze wrapped loaf or individual slices for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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