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Moist Almond Flour Banana Bread with Chocolate Chips

moist almond flour banana bread with chocolate chips - featured image
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This gluten-free and grain-free banana bread is incredibly moist, tender, and packed with chocolate chips. It’s a simple, crowd-pleasing recipe that proves gluten-free baking can be just as delicious as the traditional version.

Ingredients

Scale
  • 2 ½ cups (280g) blanched almond flour
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 4 large eggs, room temperature
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (60ml) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (90g) chocolate chips (dark, semi-sweet, or milk)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with coconut oil or non-stick spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, with some small chunks. You should have about 1 ½ cups.
  3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined and slightly frothy.
  4. In a separate medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt until no lumps remain.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix. The batter will be thick and slightly sticky.
  6. Gently fold in the chocolate chips, reserving a handful to sprinkle on top.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes.
  9. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Use very ripe bananas for best sweetness and moisture. Measure almond flour by spooning into the cup and leveling off. Let the bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: almond flour banana bread, gluten-free banana bread, chocolate chip banana bread, paleo banana bread, grain-free banana bread

Find it online: https://chloeplate.com/moist-almond-flour-banana-bread-with-chocolate-chips/