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almond flour banana bread sliced and stacked on top of eachother
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Nourishing Almond Flour Banana Bread

Simple and delicious one bowl almond flour banana bread packed with nourishing ingredients and sweetened only with bananas. This gluten free, grain free, dairy free and paleo banana bread will be your new favorite to bake when you have extra ripe bananas. Chocolate chips optional, but recommended!
Course Breakfast, Dairy Free, Gluten Free, Grain Free, Paleo, Paleo Friendly, Snack
Cuisine American
Keyword almond flour banana bread, dairy free banana bread, gluten free almond flour banana bread, gluten free banana bread, grain free banana bread, paleo banana bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 257cal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 3 very ripe medium bananas, mashed (this should measure to be 1 ¼ cups mashed banana)
  • 3 large eggs, at room temperature
  • 3 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (308g) packed blanched fine almond flour (I use Bob's Red MIll)
  • ½ cup (60g) flaxseed meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (90g) dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top

Instructions

  • Prep your pan: Preheat oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
  • Make the batter: In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
  • Bake: Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips on top. Bake for 50 minutes to 1 hour or until tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or butter and sprinkle with a little sea salt. Enjoy!

Notes

Feel free to add in ⅓ cup chopped walnuts for additional healthy fats.
See the full post for extra tips, instructions for making this bread into muffins, and for storing & freezing instructions!

Nutrition

Serving: 1slice (with chocolate chips) | Calories: 257cal | Carbohydrates: 20g | Protein: 8g | Fat: 18.5g | Saturated Fat: 3.8g | Fiber: 5.6g | Sugar: 9.5g
Monique Volz of AmbitiousKitchen.com