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Hand holding a slice of banana bread to show soft interior packed with chocolate chips.
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Almond Flour Banana Bread

This almond flour banana bread is soft, moist, and naturally gluten-free. Made in one bowl with wholesome ingredients and melty chocolate chips, it's a quick, healthier twist on the classic loaf - perfect for breakfast, snacking, or dessert!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: bread, Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 10 -12 Slices
Author: Rena

Ingredients

  • 3 spotted bananas mashed (this should measure to be 1 ¼ cups mashed banana)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil or another neutral oil
  • 1/2 cup sugar any sugar works
  • 2 ½ cups packed blanched fine almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup dark mini chocolate chips

Instructions

  • Preheat the oven to 350°F and line an 8 ½ x 4 ½ inch loaf pan with parchment paper. In a mixing bowl, mash the 3 spotted bananas.
    Mashed bananas being mashed with a masher in a white bowl, surrounded by baking ingredients.
  • Add the 3 large eggs, 2 teaspoons vanilla extract, 2 tablespoons coconut oil, and 1/2 cup sugar. Whisk until well combined.
    Mixing bowl with mashed bananas, eggs, vanilla, and coconut oil before being mixed.
  • Add the 2 ½ cups packed blanched fine almond flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon Salt. Stir to incorporate.
    Mixing bowl with almond flour being whisked into wet ingredients for banana bread batter.
  • Fold in the 1/2 cup dark mini chocolate chips until evenly distributed throughout the batter.
    Mixing bowl showing banana bread batter with chocolate chips being stirred in.
  • Transfer the batter to the prepared loaf pan. Sprinkle with extra chocolate chips, if desired.
    Loaf pan filled with banana bread batter topped with chocolate chips, ready to be baked.
  • Bake for 45-55 minutes, until a toothpick inserted comes out clean. Allow the bread to completely cool in the loaf pan before slicing.
    Close-up of freshly baked almond flour banana bread loaf with a golden brown crust, surrounded by bananas.

Notes

Tips

  • Use very ripe bananas for the best natural sweetness and flavor
  • Line your loaf pan with parchment for easy removal
  • Mix gently and don’t over-stir to keep the texture soft and tender
  • Let the loaf cool completely before slicing for clean cuts

Storage

  • Store covered at room temperature for up to 3 days or in the fridge for up to 5
  • Freeze sliced bread with parchment between layers for up to 3 months
  • Reheat slices in the microwave for 15-20 seconds or enjoy cold

Nutrition

Calories: 324kcal | Carbohydrates: 29g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 241mg | Potassium: 206mg | Fiber: 4g | Sugar: 19g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg