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Almond Flour Banana Bread

A moist and flavorful banana bread made with almond flour and dark chocolate, perfect for using up overripe bananas.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Mashed Banana (about 3 medium bananas) Use ripe bananas for natural sweetness.
  • 3 large Eggs For a vegan option, substitute with flax eggs.
  • 3 tablespoons Melted Coconut Oil (or melted butter) Coconut oil is preferred for flavor.
  • 1 teaspoon Vanilla Extract Adds flavor.
Dry Ingredients
  • 2 cups Almond Flour Main ingredient.
  • 3 tablespoons Flaxseed Meal (golden or brown) Provides omega-3s.
  • 3/4 teaspoon Baking Soda Leavening agent.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice.
  • 2-3 tablespoons Granulated Sweetener of Choice (optional) Coconut sugar or erythritol for lower calories.
Mix-ins
  • 1/2 cup Dark Chocolate Chips (sugar-free if desired) Choose your preferred sweetness.
  • 1/3 cup Chopped Walnuts Can substitute with pecans.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C).
  2. Grease a loaf pan with coconut oil or line a 9-inch x 5-inch pan with parchment paper. Set aside.
  3. In a mixing bowl, combine the dry ingredients: almond flour, flaxseed meal, cinnamon, baking soda, salt, and optional sweetener. Set aside.
  4. In another bowl, mix mashed bananas, eggs, melted coconut oil, and vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients and stir until you have a consistent batter.
  6. Fold in the chocolate chips and chopped walnuts.
  7. Transfer the batter into the prepared loaf pan.
Baking
  1. Bake for 40 – 50 minutes. If the top gets too dark, place a piece of foil on it, lower the temperature to 325°F (160°C), and keep baking until a toothpick comes out clean.
  2. Cool on a rack for 1 hour before slicing.

Notes

Store in an airtight container at room temperature for about 3 days or in the fridge for about a week. For long storage, freeze individual pieces for up to 3 months.