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Almond Flour Banana Bread

A warm, moist banana bread filled with chocolate chips and walnuts, made with almond flour for a gluten-free treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Mashed Banana (about 3 medium bananas) Use overripe bananas for sweetness.
  • 3 large Eggs Can be substituted with applesauce for a vegan option.
  • 3 tablespoons Melted Coconut Oil (or melted butter) Use plant-based oil for vegan version.
  • 1 teaspoon Vanilla Extract
Dry Ingredients
  • 2 cups Almond Flour
  • 3 tablespoons Flaxseed Meal (golden or brown)
  • 3/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Don't skip this, it adds depth of flavor.
  • 2-3 tablespoons Granulated Sweetener of Choice (optional) Coconut sugar or erythritol recommended.
Add-Ins
  • 1/2 cup Dark Chocolate Chips Sugar-free if desired.
  • 1/3 cup Chopped Walnuts

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Grease a loaf pan with coconut oil or line with parchment paper. Set aside.
  2. In a mixing bowl, combine the dry ingredients: almond flour, flaxseed meal, cinnamon, baking soda, salt, and optional sweetener. Set aside.
  3. In another bowl, mix mashed bananas, eggs, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until you have a consistent batter.
  5. Fold in the chocolate chips and chopped walnuts.
  6. Transfer the batter into the prepared loaf pan.
Baking
  1. Bake for 40-50 minutes. If the top gets too dark, cover with foil, lower the temperature to 325°F (160°C), and continue baking until a toothpick comes out clean.
  2. Cool on a rack for 1 hour before slicing.

Notes

For enhanced flavor, let the bread sit in the fridge overnight before slicing. This bread can be stored in the fridge for up to five days or frozen for three months.