Almond Flour Chocolate Chip Banana Bread Recipe
A moist and flavorful Almond Flour Chocolate Chip Banana Bread packed with ripe bananas, warm spices, and rich dark chocolate chips. This gluten-free quick bread is sweetened naturally with brown sugar and maple syrup, making it a perfect easy breakfast or snack option.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 85 mins
- Yield: 8 to 10 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Baking Essentials
- Nonstick cooking spray, for the pan
Wet Ingredients
- 3 medium ripe bananas
- 2 large eggs
- 1/4 cup (55g) light or dark brown sugar, lightly packed
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups (250g) super-fine almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 1/2 heaping cup (105g) dark chocolate chips
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 1-pound (8 1/2 x 4 1/2-inch) loaf pan with nonstick cooking spray to prevent sticking.
- Mash the Bananas: Peel the bananas and transfer them to a large bowl. Use an electric mixer to beat until smooth with no lumps, about 1 1/2 cups of purée. Alternatively, mash thoroughly with a fork.
- Mix Wet Ingredients: Add the eggs to the mashed bananas and blend using an electric mixer or fork until fully combined. Then add the brown sugar, pure maple syrup, and vanilla extract, mixing again until smooth.
- Add Dry Ingredients: Sprinkle the almond flour, ground cinnamon, cardamom, baking soda, and kosher salt on top of the wet mixture. Use a fork to mix the dry ingredients together briefly, then fold everything with a rubber spatula until just combined, making sure to scrape the bottom and sides of the bowl.
- Incorporate Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed through the batter.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for about 70 minutes, until the top is deeply browned and feels firm, and a knife inserted in the center comes out with moist crumbs and some melted chocolate. The interior will remain moist.
- Cool and Remove from Pan: Allow the bread to cool in the pan for at least 1 hour. Run a butter knife around the edges to loosen, then carefully remove the loaf and place upright on a cooling rack or plate.
- Storage: Store in a lidded container or wrapped in plastic wrap. Keep at room temperature for up to 3 days or refrigerate for up to 6 days.
Notes
- Use super-fine almond flour for the best texture and moisture balance.
- Don’t overmix the batter once dry ingredients are added to keep the bread tender.
- The banana bread’s top will be deeply brown but this caramelization adds flavor – do not worry if it looks dark.
- Check doneness with a knife; a little moist crumb on the blade indicates perfect texture.
- Letting the bread cool completely before slicing helps it hold together better.
- This recipe is naturally gluten-free and makes a delicious breakfast or snack.
