Chocolate Chip Banana Bread Made With Almond Flour

This healthy chocolate chip banana bread recipe is made with almond flour, only sweetened with bananas and loaded with extra dark chocolate chips. It's the perfect paleo chocolate chip bread for snacking, eaten as a breakfast side or enjoyed for dessert.

To those who think chocolate chip banana bread can't be healthy...let me prove you wrong!

This paleo banana bread is made with almond flour, only sweetened with bananas and loaded with 100% dark miniature chocolate chips. Meaning, this banana bread is actually healthy since it isn't loaded with sugar, refined grains or vegetable oils.

My kids loved this loaf too! In fact, it's something the whole family can enjoy around the breakfast table, as a quick snack or topped with coconut cream for dessert.

Ingredients

Here's what you need to make this almond flour chocolate chip banana bread:

• ripe bananas - I recommend bananas that are yellow with many brown speckles
• large eggs - needed to bind the ingredients. No egg substitute has been tested.
• olive oil - or avocado oil to increase the moisture.
• vanilla extract
• blanched almond flour - the best substitute would be tigernut flour
• tapioca flour - needed for the proper bread texture. You may swap tapioca flour for arrowroot flour/starch.
• baking soda
• salt
• miniature chocolate chips - I used 100% dark chocolate, but any chocolate chips will work

This list of ingredients doesn't include the toppings, as those are completely optional and added more for looks than anything. However, if you want the chocolate topping you'll need more dark chocolate chips (70-85% dark), coconut oil and tahini.

How to Make Chocolate Chip Banana Bread

This is a one-bowl banana bread recipe! So, you'll need a large mixing bowl, whisk, spatula, lined 8" x 4" loaf pan and the necessary ingredients. For a video on how this bread is made, check out my reel on Instagram.

Here's what you need to do:

First, preheat your oven to 350 degrees F. Line an 8"x 4" baking pan with parchment paper and set aside.

Make the Batter

In a large mixing bowl, whisk together the wet ingredients. This includes the mashed banana, eggs, olive oil and vanilla.

Add in the dry ingredients (almond flour, tapioca flour, baking soda and salt) and whisk until the batter is smooth, consistent texture.

Then, fold the chocolate chips into the batter.

Bake the Bread

Pour the batter into a lined baking dish and place the loaf in your preheated oven. Bake at 350 degrees for 40 minutes.

Cool the Bread

Lastly, remove the chocolate chip bread from the oven. Cool it for 10 minutes in the baking dish, then transfer it to a wire cooling rack.

Toppings

I decorated this loaf with a chocolate glaze, fresh fruit, chocolate chips and bee pollen. The glaze is made from a mixture of melted chocolate (85% dark) and tahini.

You may choose to add these toppings or keep the loaf as-is.

Storage

Keep this banana bread in a sealed, air-tight container in the fridge. It will last well up to one week.

For longer storage, slice the loaf and keep it in the freezer. When ready to eat, defrost a slice at room temperature or warm it either in the microwave or oven.

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