Almond Flour Chocolate Chip Banana Bread

This Almond Flour Chocolate Chip Banana Bread is tender, moist, and studded with melty chocolate—perfect for breakfast, snack time, or a casual dessert. I’ve baked this loaf dozens of times, tweaking the wet-to-dry ratios until the crumb is reliably soft without being gummy. The result is a simple, gluten-free twist on a crowd-pleasing classic that feels both rustic and indulgent.

Why Make This Recipe

• Naturally gluten-free thanks to almond flour, while still delivering a rich, tender crumb.
• Uses overripe bananas for natural sweetness, cutting added sugar and adding great banana flavor.
• Quick to throw together: mostly mixing bowls and a whisk, then a single loaf pan.
• Versatile — swap chocolate chips for nuts, berries, or spices to suit your mood.
• Personal note: I love this loaf because it reliably tastes like banana bread should—banana-forward with a buttery finish and pockets of chocolate.

If you’re curious about different flour textures, try my experience with a cottage cheese banana bread recipe for a very different, custardy crumb.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 45–55 minutes at 350°F (175°C)
• Total time: ~1 hour 10 minutes (including cooling)
• Servings: 8 slices
• Difficulty: Easy
• Method: Whisk wet ingredients, fold in dry almond flour mixture and chocolate chips, bake in a greased 9×5-inch loaf pan at 350°F until a skewer comes out mostly clean.

My Experience Making This Recipe

On early tests the center sometimes stayed too moist, so I adjusted the banana and egg ratio and added a short resting time before slicing. Using very ripe bananas (lots of brown spots) and letting the loaf cool completely in the pan for 20–30 minutes solved the setting issue. I also found that folding chips instead of stirring aggressively keeps the crumb lighter.

How to Make Almond Flour Chocolate Chip Banana Bread

Start by preheating the oven to 350°F (175°C) and lining a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal. Mash 3 medium very ripe bananas (about 1 1/2 cups), whisk in 3 large eggs, 1/4 cup melted butter or coconut oil, 1/4 cup maple syrup, and 1 tsp vanilla. In a separate bowl, combine 2 cups blanched almond flour, 1/2 tsp baking soda, 1/4 tsp fine salt, and 1 tsp ground cinnamon; fold dry ingredients into wet just until combined. Gently fold in 1/2 cup chocolate chips, pour batter into the prepared pan, and bake 45–55 minutes until a toothpick inserted near the center comes out with only a few moist crumbs. Cool 20–30 minutes in the pan before transferring to a rack; slice once mostly cooled to avoid tearing.

Equipment: 9×5-inch loaf pan, mixing bowls, whisk or rubber spatula, parchment paper, and an oven thermometer if your oven runs hot or cold.

Expert Tips for Success

• Use very ripe bananas (brown-speckled) for the best sweetness and moisture; measure mashed bananas by volume (about 1 1/2 cups).
• Weigh or spoon-and-level almond flour — packed almond flour can make the loaf dense; 2 cups (about 192g) is a good target.
• Don’t overmix after adding almond flour; almond flour lacks gluten so overworking can compress the crumb. Fold gently until just combined.
• Line the pan with parchment and grease the sides lightly to ensure easy release and avoid tearing.
• Use room-temperature eggs and melted but cooled fat (butter/coconut oil) so batter emulsifies smoothly and bakes evenly.

How to Serve Almond Flour Chocolate Chip Banana Bread

• Serve slightly warm with a thin smear of butter or a drizzle of honey for brunch.
• Slice and toast leftover pieces briefly for a crisp edge and warm center; top with ricotta or yogurt and fruit.
• Cut into thicker slices and serve as an afternoon treat with coffee or nut milk.
• Pack slices for picnics or school lunches—wrap individually in parchment and keep cool.

Storage and Reheating Guide

Store cooled banana bread wrapped airtight at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container up to 7 days; bring to room temperature or warm gently before serving. Freeze slices or whole loaf tightly wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in a toaster oven at 325°F for 5–8 minutes or microwave single slices 12–20 seconds to refresh—avoid overheating to prevent drying.

Recipe Variations

• Dairy-free: Replace butter with melted coconut oil and use dairy-free chocolate chips. Bake the same way.
• Egg-free (vegan): Use 3 flax “eggs” (3 tbsp ground flax + 9 tbsp water, chilled 10 minutes); expect a slightly denser texture and add 1–2 minutes to bake time.
• Lower sugar: Reduce maple syrup to 2 tbsp and add 1–2 tbsp unsweetened applesauce for moisture.
• Nut-free alternative: Substitute sunflower seed flour (1:1) and add 1/8 tsp baking soda extra; note sunflower seed flour can react and produce a greenish tint when combined with baking soda—this is harmless.

Nutritional Highlights

• Gluten-free main ingredient (almond flour) makes it suitable for people avoiding wheat.
• Almond flour gives healthy monounsaturated fats, vitamin E, and protein compared with refined flours.
• Allergen note: Contains tree nuts (almond) and eggs; optional dairy if using butter/chocolate chips. Consider substitutions listed above for dairy-free or egg-free needs.
• Portion guidance: One moderate slice (~1/8 loaf) can be satisfying—adjust portion size based on calorie goals since almond flour is calorie-dense.

Troubleshooting Common Issues

• Dense loaf: Likely too much almond flour or overpacking the pan. Measure flour accurately by spooning into the cup or weighing, and fold gently.
• Wet or gummy center: Could be underbaked or too many bananas. Test with a skewer and bake an extra 5–10 minutes if needed; allow cooling time to finish setting.
• Burnt edges with undercooked center: Oven may have hot spots. Use an oven thermometer and tent the loaf with foil halfway through if edges are browning too quickly.

Frequently Asked Questions

Q: Can I substitute regular all-purpose flour for almond flour?
A: Not 1:1 — all-purpose flour contains gluten and absorbs liquid differently. If you switch, use a tested recipe for wheat banana bread, reduce eggs/fat, and expect a different texture. Almond flour keeps the loaf moist and gluten-free.

Q: How ripe should the bananas be, and can I use frozen ones?
A: Very ripe bananas with brown spots are ideal for sweetness and moisture. Frozen bananas work well—thaw and drain excess liquid, then mash and measure to about 1 1/2 cups.

Q: Why did my loaf sink in the middle?
A: Sinking often comes from underbaking, too much leavening, or opening the oven door too early. Use the skewer test and avoid premature door-opening; reduce baking soda slightly if you consistently see sinking.

Q: Can I make this as muffins or mini loaves?
A: Yes. For muffins, bake at 350°F for 18–22 minutes; for mini loaves, bake 30–40 minutes. Check doneness with a toothpick and reduce baking time compared to a full loaf.

Conclusion

For more almond flour banana bread inspiration and variations, check out this flavorful take at Almond Flour Banana Bread – The Big Man’s World ®. If you want an officially tested chocolate-chip version to compare techniques, see Almond Flour Chocolate Chip Banana Bread. For gluten-free chocolate chip banana bread ideas and troubleshooting, this guide is helpful: Gluten Free Chocolate Chip Banana Bread – Tastefulventure. Looking for a paleo-style almond flour version with tips on texture, visit The Best Almond Flour Banana Bread • Fit Mitten Kitchen. For a lighter, health-focused approach to chocolate banana bread, see Healthy Chocolate Banana Bread (gluten free!) | Ambitious Kitchen.

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