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4.8 from 144 votes

Almond Flour Banana Bread

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 slices
Calories: 135 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350ºF and line a 8x4 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!

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

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

% 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.