Paleo Chocolate Chips Almond Flour Banana Bread

Paleo Chocolate Chips Almond Flour Banana Bread that’s gluten-free and dairy-free. Also, it is sweetened with a natural sweetener.

This Paleo Chocolate Chip Almond Flour Banana Bread is totally addictive. I mean, it’s so moist and delicious that I think it’s even better than the regular banana bread recipe.

Lots of reasons to love this Paleo Chocolate Chip Almond Flour Banana Bread:

• It is incredibly moist and flavorful. It’s also gluten-free, dairy-free, paleo, and there are only 3 tablespoons of natural sweetener. The chocolate chips are also sugar-free.
• Hearty and additive with the perfect amount of sweetness.
• Also, it’s family approved, and great for breakfast, snack time, or dessert! I made this recipe last week during March break, and my son and his friends loved it as an afternoon snack.
• Super easy to put together. In less than 15 minutes, the batter will be ready to be baked.

Ingredients you will need to make this Paleo Banana Bread:

• Almond flour
• Tapioca flour
• Baking soda
• Salt
• Ripe bananas: Got extra bananas? Try my Super Moist Gluten-free Banana Bread and Low-carb Blender Banana Bread!
• Eggs
• Oil
• Sugar-free and dairy-free chocolate chips

My favorite sugar-free chocolate chips

I talked a little bit about this in my last Low-carb Chocolate Muffins post, and I’ll repeat it again. Be very careful about the type of sugar-free chocolate chip you buy because some brands use maltitol as the sweetener. Some studies have proven that maltitol spikes blood glucose levels. So, it’s a no-no for people who have diabetes.

So, my favorite sugar-free chocolate chips are Lily’s Chocolate Chips because they’re made with natural stevia and real chocolate. Also, it’s dairy-free and soy-free too. I highly recommend it, and this is the brand that I used to make this Paleo Chocolate Chip Almond Flour Banana Bread, Healthy Pumpkin Chocolate Chip Bread, and Pumpkin Chocolate Chip Bread.

Hope you guys enjoy this recipe and give it a try 😉

Want a delicious low-carb bread instead? Try my Easy Low-carb Pumpkin Bread!

4.15 from 7 votes

Paleo Chocolate Chips Almond Flour Banana Bread

Paleo Chocolate Chips Almond Flour Banana Bread that’s gluten-free and dairy free. Also, it sweetened with natural sweetener.

© Author: Olivia Ribas

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Resting Time: 10 minutes minutes

Total: 1 hour hour

Servings: 10 slices

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Ingredients

• ▢ 2 cups almond flour
• ▢ 1/4 cup tapioca flour
• ▢ 1 tsp baking soda
• ▢ 1/4 tsp salt
• ▢ 3 small extra ripe bananas or 1 cup mashed/pureed
• ▢ 3 tablespoons natural sweetener or coconut sugar for paleo
• ▢ 2 large eggs
• ▢ 2 tablespoon avocado oil or ghee or extra light tasting olive oil
• ▢ 1 teaspoon vanilla
• ▢ 2/3 cup mini chocolate chips save some for topping

US CustomaryMetric

Instructions

• Preheat oven to 350ºF and spray a bread pan (8 x 4) with non-stick spray. Then, line it with parchment paper. Set aside.
• In medium bowl add all the dry ingredients (almond flour, tapioca flour, baking soda and salt) and mix well to combine.
• In large bowl whisk together mashed banana and sweetener. Then, add egg, oil and vanilla extract. Whisk everything together until evenly combined.
• Mix the wet and dry together until combined.
• Add the chocolate chips and fold them into the batter.
• Pour the batter into the bread pan. Add extra chocolate chips on the top of the batter if you desire.
• Bake for about 30 minutes uncover, then cover it with foil and bake for more 20 minutes or until a toothpick comes out clean. It probably will be done between 50-70 minutes. Baking times may vary because ovens vary in power and efficiency.
• Place the bread pan on a wire rack and let it cool down for 10-15 minutes before lifting from the parchment paper to remove bread.
• Slice into 10 slices!

Tips

• This recipe was adapted from the amazing blog Fit Mitten Kitchen.
• My favorite sugar-free, dairy-free, and soy-free chocolate chips is Lily’s Chocolate chips as it’s made with natural stevia and real chocolate.
• The more ripe the bananas are, the easier they are to mash and the sweeter they'll be.
• Avoid overmixing the batter or the bread will end up tough.

• To store: Store the bread in the fridge for up to a week or on the counter for 3 days. Make sure you use an airtight container. 
• To freeze: You can freeze the bread for up to 3 months. You can freeze the bread in an individual slice or as a full loaf.

Nutrition Information

Serving: 1/10 Calories: 264kcal Carbohydrates: 29g Protein: 9g Fat: 15g Cholesterol: 37mg Sodium: 144mg Potassium: 150mg Fiber: 5g Sugar: 6g

Nutrition information is calculated using an ingredient database and should be considered an estimate.