Ingredients
Scale
- 3 medium very ripe bananas (about 1 1/2 cups mashed)
- 3 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp ground cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal.
- Mash the bananas in a mixing bowl, then whisk in eggs, melted butter or coconut oil, maple syrup, and vanilla.
- In a separate bowl, combine almond flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet ingredients just until combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for 45–55 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 20–30 minutes before transferring to a rack to cool completely.
- Slicing is best done once mostly cooled to avoid tearing.
Notes
Using very ripe bananas ensures the best sweetness and moisture. Don’t overmix after adding almond flour to maintain a light crumb.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free