It is Monday morning and those bananas are looking very brown. You want a treat that feels healthy but tastes like a dessert. This almond flour banana bread is the perfect solution for your family. It is grain-free and naturally sweetened. Every bite is filled with melty chocolate chips. You can feel good about serving this to everyone.
What Makes This Recipe Special
You will love how dense and moist this loaf turns out. It uses simple ingredients you likely already have in your pantry. This recipe is perfect for a healthy reset after a busy weekend. Your kids will enjoy the chocolate in every slice. This bread is naturally sweetened with maple syrup and fruit.
It is a guilt-free way to satisfy a sweet craving. You can serve it for breakfast or as a snack. It is a reliable favorite for any home cook. The almond flour adds a lovely nutty flavor and healthy fats. It keeps you full and satisfied for much longer. You won’t feel a sugar crash after eating a slice.
How to Make Almond Flour Banana Bread
This recipe is incredibly easy to pull together in minutes. You just whisk the wet ingredients and stir in the dry. There is no fancy equipment needed for this bread. You only need two bowls and a spatula. Even if you have never baked before, you can do this. You will feel like a pro when it comes out golden.
It makes your whole house smell amazing while it bakes. The steps are straightforward and very hard to mess up. You can involve your kids in the mixing process. It is a great way to spend time together in the kitchen. They will love mashing the bananas and stirring the chips. Cooking together makes the food taste even better.
What You Need
This recipe uses mostly pantry staples that you likely have on hand. Fresh, ripe bananas are the star of the show here.
- 3 ripe bananas, mashed
- 3 large eggs, room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup semi-sweet chocolate chips
Step-by-Step
- Preheat the oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas, eggs, maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- Incorporate the dry ingredients into the wet mixture, stirring until a uniform batter forms.
- Fold in approximately 1/4 cup of the chocolate chips into the batter.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve a thick slice warm from the oven. Spread a little almond butter on top for extra protein. It pairs beautifully with your favorite morning coffee. This is a great addition to a leisurely weekend brunch. You can also pack a slice in a lunchbox. It stays moist and delicious all day long.
Set the table and enjoy a quiet moment for yourself. It is a treat that feels truly special. Try serving it with a side of fresh berries. The tart fruit balances the sweet chocolate perfectly. It looks beautiful on a plate for guests. Your friends will definitely ask for this recipe. It is a crowd-pleaser every single time.
Keep It Fresh
Store leftovers in the fridge for up to five days. You can also freeze individual slices for easy snacks. Wrap them tightly in plastic wrap before freezing. This prevents any freezer burn from forming. Reheat them in the toaster oven for a few minutes. This keeps the chocolate chips nice and melty.
It is a great way to meal prep for the week. Your future self will thank you for the treat. Always let the bread reach room temperature for the best texture. Cold bread can feel a bit too firm. A quick warm-up makes it soft and tender again. It tastes just as good as the first day. Storing your almond flour banana bread properly is key.
Tips for Best Results
- Don’t skip the parchment paper for easy removal from the pan.
- Use very spotty bananas for the best natural sweetness and moisture.
- Avoid over-mixing the batter to keep the texture light and tender.
- Let the loaf cool completely before you try to slice it.
- Double the batch and freeze one loaf for a busy week ahead.
- Add a pinch of nutmeg for extra warmth and seasonal flavor.
- Use room temperature eggs for a much smoother batter consistency.
- Measure your almond flour carefully for the most accurate baking results.
Ways to Switch It Up
- Swap chocolate chips for crunchy walnuts or pecans for extra texture.
- Use honey instead of maple syrup for a slightly different sweetness.
- Add a handful of blueberries for a fresh summer twist on the classic.
- Stir in some shredded coconut for a fun and tropical flavor profile.
- Use dairy-free chocolate chips to keep the entire recipe vegan-friendly.
Common Questions
Can I make this bread ahead of time?
Yes, you can bake this a day before you need it. It actually stays very moist and flavorful overnight. Just keep it tightly covered on your kitchen counter.
Can I substitute the almond flour for another flour?
It is best not to swap the flour in this recipe. Almond flour provides a very unique texture and moisture content. Other flours will change the bake significantly.
How do I know when the bread is done?
Use a toothpick to check the very center of the loaf. It should come out clean or with a few crumbs. The top should feel firm and golden brown.
I hope this healthy treat brings a little joy to your kitchen. It is the perfect way to use up those ripe bananas. Happy baking!
— Alex
Ingredients
- 3 ripe bananas , mashed
- 3 large eggs , room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup semi -sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas, eggs, maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- Incorporate the dry ingredients into the wet mixture, stirring until a uniform batter forms.
- Fold in approximately 1/4 cup of the chocolate chips into the batter.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and allow to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
