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chocolate banana bread loaf sliced

Almond Flour Chocolate Banana Bread

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

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. For the non-chocolate version, try my Gluten Free Banana Bread!


Ingredients

Units Scale
  • 3 medium over-ripe bananas (very brown and spotty)
  • 2 large eggs (sub 2 tbsp ground flax mixed with 6 tbsp warm water for vegan)
  • 1/3 cup pure maple syrup
  • 1/4 cup avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/4 cups packed super fine blanched almond flour
  • 3/4 cup certified 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

  1. Preheat oven to 350F. Grease a loaf pan.
  2. 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!
  3. 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.
  4. 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