Super moist and rich Almond Flour Chocolate Banana Bread sweetened with pure maple syrup. This healthy gluten free and dairy free treat comes together quickly and is packed with chocolatey goodness!
Oh my lanta, do I have a treat for youuuuuu!
I made this recipe months ago and I’m still not over it. I loved it so much that I put it on Alchemy Meal Prep’s menu so everyone in Columbus could eat it, too.
I figured now is the perfect time to release this fantabulous bread into the world since everyone and their brother is baking. Ugh, isn’t baking just the best?
This bread is my Cherry Orange Pistachio Bread’s distant cousin. She’s also closely related to my beloved Vegan Chocolate Chunk Banana Bread.
I mean if this isn’t a family you want to be a part of, I don’t know what is!
You’d never guess that this chocolate banana bread is 100% whole grain and sweetened with pure maple syrup. Crazy I tell you!
Tips for Making Amazing Chocolate Banana Bread
1. Use very overripe bananas. We’re talking mega brown and spotty. No yellow bananas here.
2. Use a combination of almond + oat flour. I love almond flour because a) it makes things taste like sugar cookies and b) it’s so freaking moist. This flour marriage is my favorite for gluten free baked goods.
3. Go double chocolate! We’re using both cocoa powder and chocolate chips for epic chocolatey flavor in every bite. You could add a teaspoon of instant coffee or espresso if you want to enhance the chocolate flavor even more.
Ingredients in Chocolate Banana Bread
Almond flour: aim for the super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco.
Oat flour: another favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten-free if you have a gluten intolerance.
Cocoa powder: a full half cup for extra chocolate flavor. I used the unsweetened baking kind, but cacao powder works as well.
Maple syrup: my favorite natural liquid sweetener.
Eggs: to bind everything together and contribute to rising. Sub flax eggs for a vegan banana bread.
Coconut oil adds flavor, moisture and richness. Salted or unsalted melted butter both work as well.
Vanilla extract: to enhance the chocolate flavor ever more.
Salt: key for flavor and helps bring out the sweetness.
Baking soda and powder: for proper rising.
Chocolate chips: for double chocolate goodness!
How to Make Chocolate Banana Bread
This recipe comes together in minutes. It would be great to bake with kiddos! Be sure to jump to the full recipe below for complete instructions.
- Place the wet ingredients (banana, maple syrup, eggs, oil, and vanilla) in a blender and blend until smooth. You could also mix by hand, but I like the banana to be throughly incorporated throughout.
- Place the dry ingredients (almond flour, oat flour, cocoa powder, baking soda, baking powder, salt) in a bowl and mix until combined. Fold in chocolate chips.
- Bake for just under an hour, cool, slice, and devour!
How to Make Banana Bread Into Muffins
This recipe makes very tasty muffins. Simply follow the recipe and pour batter into a muffin tin then bake for about 26-28 minutes minutes, or until a knife comes out clean. Insanely fluffy!!
How to Store Chocolate Banana Bread
The best place to store the bread is on the countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
To freeze bread, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
More banana bread recipes to love
- Vegan Chocolate Chunk Banana Bread
- One Bowl Vegan Chocolate Zucchini Banana Bread
- Chai-Spiced Carrot Banana Bread with Cream Cheese Icing
- Healthy Pumpkin Gingerbread with Maple Glaze
If you love this gem of a bread as much as I do, I’m willing to bet that it will mysteriously disappear from your countertop a couple days after you make it.
It stays SO moist—that’s the best part! It’s bananas.
Print
Almond Flour Chocolate Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10-12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Deliciously moist and rich Almond Flour Chocolate Banana Bread! This easy gluten-free and dairy free treat made with almond and oat flour will become your new favorite snack or breakfast. Kid-friendly and great when you’re stuck at home!
Ingredients
- 3 medium over-ripe (very brown and spotty) bananas
- 2 large eggs (sub 2 tbsp ground flax mixed with 6 tbsp warm water for vegan version)
- 1/3 cup pure maple syrup
- 1/4 cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1 1/4 cups packed almond flour
- 3/4 cup certifed GF oat flour*
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F. Grease a loaf pan.
- Place bananas, eggs, maple syrup, oil and vanilla in a blender or Nutribullet and blend until smooth. Alternatively, you can whisk by hand if you don’t have a blender. I like having the banana flavor well incorporated!
- Place almond flour, oat flour, cocoa powder, baking soda, baking powder and salt in a large bowl, stirring to combine. Add wet ingredients and mix until smooth. Fold in chocolate chips, reserving a few for topping.
- Pour mixture into loaf pan and bake for about 55 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for 15 minutes before removing and transferring to a wire rack to cool.
Notes
*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a fine flour.
TO MAKE MUFFINS: Pour batter into a muffin tin and bake for 26-28 minutes, or until a knife comes out almost clean.
TO STORE: Keep bread on countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
TO FREEZE: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
Keywords: gluten free, chocolate banana bread
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
Made this for dessert with friends and everyone asked for seconds. Absolutely delicious.
★★★★★
That’s the best! Thanks, Allison.
This is so good! I didn’t have any cocoa powder on hand so I subbed more almond flour for the cocoa powder and it turned out perfect! Thanks for the recipe!!
I’m so glad to hear that worked, Ali! Now I need to post a non-chocolate version! If you’d be up for leaving a star rating next time that would be AWESOME. Thanks again and enjoy!
It looks Yummy!! I will try it soon for my family.
★★★★★
Thanks!
Best Banana Bread I’ve ever had, and so easy to make! Could eat the entire loaf!!
★★★★★
Wow! That’s the BEST news. A reader just told me she subbed more almond flour for cocoa powder in case you want to try a non chocolate version next 🙂
This looks amazing! I don’t have any almond flour on hand. Could I possibly use 2 cups of oat flour instead?
Hi there! Unfortunately almond flour isn’t a one to one swap with grain based flours. I’d recommend making this One Bowl Chocolate Zucchini Bread instead (assuming you have whole wheat or all purpose flour).
So excited to make your Chocolate Banana Bread! I have a bag of almond flour that i’ve been staring down all week trying to figure out the yummiest use for!
Yay!! It’s my favorite 🙂 LMK how it turns out!!
This looks divine! Just curious, why did you choose to add the calorie info back? I personally find it super helpful because I’m trying to gain weight. Please keep adding it! Thanks! <3
Thank you! I added it because Google wants as much information as possible for users, and it’s really helpful for Google traffic to my website. I also get questions about nutrition info from readers all the time. Glad it’s helpful for you!
I made this in muffin form last night and oh my goodness are they yummy! The texture is spot on and feels so indulgent. I baked mine for ~23 minutes and got 13 muffins out of the batter.
★★★★★
Love it! I’m thrilled that they worked so well for you as muffins 🙂
This recipe was easy and delicious!! Of all the times I’ve made banana bread, I’ve never thought to go the chocolate route but I’m so glad I did! Also, I typically stir by hand but I do think combining the wet ingredients into a blender really made this treat moist and flavorful. Great recipe!!
★★★★★
Yayyyy I love this one, too! Thank you for taking the time to leave such a thoughtful review. It’s super helpful for other readers!
Wow. We made this yesterday and half of the loaf is already gone – oops. It’s SO good. We subbed in olive oil and dark chocolate cocoa powder as that’s all we had on hand. The dark chocolate cocoa powder took it to a whole new level, and the olive oil is undetectable. I also used your suggestion of making oat flour in the nutritbullet with old fashioned rolled oats – worked like a charm.
This bread incredible. Will for sure be on repeat in our house.
★★★★★
Wow–what a fabulous review! Honestly, that dark chocolate cocoa powder sound INCREDIBLE. I’m thrilled that olive oil worked, too! Thank you tons for the glowing feedback. It means the world, Sally!
This looks amazing Alexis! I don’t have cacoa powder on hand but I do have cacao – can I use cacao instead?
Definitely! Let me know how they turn out 🙂
As usual, hummusapien delivers! Decided to make muffins instead of a loaf, baked them for ~28 minutes and they came out perfectly moist. Super easy to make and delicious to eat 😀
★★★★★
Wonderful! I’m going to update the post with muffin directions. Thanks tons for the feedback, as alwasys!
The recipe sounds wonderful! If I wanted to leave out the cocoa powder (but keep in the choc chips), would you add more oat flour to compensate? Thank you!
★★★★★
Hmmm I haven’t tried it so I can’t be sure which would be better to sub in (almond or oat) but let me know if you try it!
Is there a way to make this vegan? Without the eggs
Hey Terry! A friend just made this with flax eggs and said it turned out great, so I just updated the recipe to include that modification. Enjoy!
Thank you
This recipe is the best!! It’s moist and delicious, and gluten free!! It’s a great way to indulge without feeling bad about it!
★★★★★
No bad feelings HORRAY!!!
Made this and it’s SO MOIST AND AMAZING!!! Does not taste healthy AT ALL. A new staple for our family!
★★★★★
Best news!! So moist, right?!
Give me all of the chocolate! So good!!!
★★★★★
All of it please!!! XO