Almond Flour Banana Bread with Dark Chocolate Chips Recipe

Prep Time 15 mins

Cook Time 50 mins

Rest Time 15 mins

Total Time 1 hr 20 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Brunch, Dinner, Snacks

Difficulty: Beginner

Cooking Temp: 175 C

Best Season: All Seasons

Description

This Almond Flour Banana Bread with Dark Chocolate Chips is a moist, fluffy, and naturally sweetened treat perfect for breakfast, brunch, or a wholesome snack. Made with ripe bananas, almond flour, and rich dark chocolate, this gluten-free and refined sugar-free banana bread delivers the perfect balance of nutty flavor and chocolatey indulgence. Whether you enjoy it warm with a cup of coffee or as an afternoon pick-me-up, this easy and healthy banana bread recipe is sure to become your new favorite guilt-free bake!

Ingredients

For the Banana Bread Base:

3 medium ripe bananas (mashed, about 1 cup)
3 large eggs (room temperature)
2 ½ cups almond flour (finely ground, blanched)
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (optional, for warmth)
1 tsp pure vanilla extract
3 tbsp honey or maple syrup (natural sweetener)
3 tbsp melted coconut oil (or olive oil)

For the Mix-ins & Topping:

½ cup dark chocolate chips (70% cacao or higher)
2 tbsp sliced almonds (for topping, optional)

Instructions

Prepare Your Baking Setup

1
Preheat the oven to 175°C (350°F). Line a 9x5-inch loaf pan with parchment paper or lightly grease it with coconut oil to prevent sticking. Set aside.

Mash the Bananas

2
In a large mixing bowl, mash the ripe bananas with a fork until smooth but slightly chunky. The riper the bananas, the sweeter and moister your bread will be.

Add Wet Ingredients

3
To the mashed bananas, add the eggs, vanilla extract, melted coconut oil, and honey (or maple syrup). Whisk well until the mixture becomes smooth and well-combined.

Combine Dry Ingredients

4
In another bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Mixing them separately helps distribute the leavening agent evenly.

Mix Wet and Dry Ingredients Together

5
Gradually add the dry mixture to the wet banana mixture. Use a rubber spatula or wooden spoon to fold until just combined—avoid overmixing, as almond flour can become dense if overworked.

Add Chocolate Chips

6
Fold in ½ cup dark chocolate chips, reserving a few for sprinkling on top. If desired, gently stir in a handful of chopped nuts for extra crunch.

Pour and Smooth the Batter

7
Pour the batter into your prepared loaf pan. Smooth the top with a spatula, then sprinkle the remaining chocolate chips and sliced almonds over the surface for a bakery-style finish.

Bake to Perfection

8
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate streaks are fine).

Cool Before Slicing

9
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slicing too soon may cause it to crumble—patience pays off!

Serve and Enjoy

10
Slice into even pieces and serve warm or at room temperature. It pairs beautifully with a cup of coffee, almond milk, or herbal tea.

Note

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. It also freezes beautifully—wrap slices individually and store for up to 2 months.
Sweetener Options: You can replace honey with maple syrup or date syrup for a vegan option.
Texture Tip: Don’t overmix the batter; almond flour can make the bread dense if overworked.
Add-Ins: Try adding crushed walnuts, pecans, or shredded coconut for extra flavor and texture.
Serving Suggestion: Spread a little almond butter or Greek yogurt on top for a protein-rich breakfast.

Keywords: gluten-free, healthy banana bread, easy baking, chocolate chip bread, almond flour recipe

Read it online: https://petitepanini.com/recipe/almond-flour-banana-bread-with-dark-chocolate-chips-recipe/