At a Glance:
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Get the Recipe:
Almond Flour Banana Bread
This almond flour banana bread is soft, fluffy and so flavorful! The almond bread gives this bread such a great flavor and texture. It is naturally Paleo, dairy free, grain free and gluten free.
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch loaf pan with parchment paper.
In a mixing bowl, add mashed bananas, eggs, creamy nut butter and vanilla. Mix until combined.
Then, add in coconut sugar, almond flour, baking soda and sea salt. Stir to combine.
Fold in chocolate chips, leaving a few for the top of the bread.
Transfer batter into lined loaf pan. Dot with extra chocolate chips on top.
Bake for 40 to 45 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Allow bread to cool at least 2 hours before slicing into.
Use ripe bananas.
Any creamy all natural nut butter can be used. For Paleo, use almond butter or cashew butter. Creamy peanut butter can also be used.
Use nut butter made from only nuts and salt. Do not use a variety with added sugars or oils.
Bake bread until a toothpick inserted comes out mostly clean.
Allow bread to cool for at least 2 hours.
Store leftovers in an airtight container for up to 3 days.
This banana bread can be frozen.
Calories: 475 kcal , Carbohydrates: 36 g , Protein: 14 g , Fat: 35 g , Saturated Fat: 8 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 7 g , Trans Fat: 0.01 g , Cholesterol: 61 mg , Sodium: 420 mg , Potassium: 261 mg , Fiber: 6 g , Sugar: 10 g , Vitamin A: 107 IU , Vitamin C: 2 mg , Calcium: 81 mg , Iron: 3 mg
Course: Breakfast, Snack
Cuisine: American