This 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.
Reasons to love this recipe:
- 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.
Recipe Success Tips:
- Use extra-ripe bananas: The more brown spots the better! They naturally sweeten and moisten the bread.
- Use super-fine almond flour, not coarse almond meal. Finer texture helps the bread hold together better.
- Don’t over-mix the batter. Since almond flour is higher in fat, over-mixing can make the loaf dense.
- Keep an eye on the baking time. Almond-flour breads often take a bit longer to set than regular wheat loaves.
- Let it cool completely before slicing. The texture firms up as it cools. This makes cleaner slices and better texture.
Flavor & Variation
Fold in walnuts or pecans for extra crunch instead of (or in addition to) the chocolate chips.
Sprinkle a pinch of sea salt or flaky salt on top just before serving for a sweet-salt contrast.
Swap some of the chocolate chips for cacao nibs if you want a less sweet, more intense chocolate flavor.
Try adding a dash of cinnamon or nutmeg to the batter to give it a slight warm spice twist.
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. I highly recommend it, and this is the brand that I used to make this Chocolate Chip Almond Flour Banana Bread, Pumpkin Chocolate Chip Bread, and Pumpkin Chocolate Chip Bread.
Hope you guys enjoy this recipe and give it a try 😉
Chocolate Chips Almond Flour Banana Bread
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
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!
Notes
- This recipe was adapted from the amazing blog Fit Mitten Kitchen.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Can this recipe be made without the chocolate chip?
Yes I think so. You can add blueberries instead 😉
Why does it need to be covered with foil after 30 min?
To avoid to burn on the top.