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Almond Flour Chocolate Chip Banana Bread
Almond Flour Chocolate Chip Banana Bread
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
One-bowl gluten-free banana bread with nutty richness and dark chocolate chips - easy and delicious!
Ingredients:
  • Nonstick cooking spray, for the pan
  • 3 medium ripe bananas
  • 2 large eggs
  • 1/4 cup (55g) light or dark brown sugar, lightly packed
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (250g) super-fine almond flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 heaping cup (105g) dark chocolate chips
Instructions:
  • Preheat oven to 350°F. Generously grease a 1-pound loaf pan (8 1/2x4 1/2-inch) with nonstick cooking spray.
  • Create a smooth banana puree: In a large bowl, peel the bananas and use an electric mixer or a fork to mash them until no lumps are visible. Aim for approximately 1 1/2 cups of mashed bananas.
  • Combine the eggs, brown sugar, maple syrup, and vanilla in a bowl. Beat with an electric mixer or fork until fully blended.
  • Combine almond flour, cinnamon, cardamom, baking soda, and salt onto the banana mixture. Use a fork to gently mix the dry ingredients. Switch to a rubber spatula to combine the batter thoroughly, making sure to scrape the bottom and sides.
  • Stir in the chocolate chips until just mixed.
  • Transfer the batter into the pan and bake for about 1 hour and 10 minutes until the top is firm to the touch and a knife comes out with moist crumbs and melted chocolate not coated in wet batter. The top will be a deep brown color, but rest assured, the inside will be wonderfully moist.
  • Allow the banana bread to cool in the pan for at least 1 hour, then gently release it by running a butter knife along the edges and tipping it out. Store in a lidded container or wrap it with plastic wrap for freshness. It will stay moist on the counter for up to 3 days or in the fridge for up to 6 days.

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