Are you ready to indulge in a guilt-free treat that’s bursting with flavor? Look no further than this delectable Almond Flour Chocolate Banana Bread! Perfectly moist and rich, this gluten-free delight combines the natural sweetness of ripe bananas with the decadent taste of dark chocolate. Whether you’re looking for a quick breakfast option or a delightful snack to satisfy your sweet tooth, this recipe is sure to impress. With just a handful of simple ingredients and a little love, you’ll have a scrumptious loaf that will leave everyone asking for seconds. Dive into this recipe and discover the magic of wholesome baking!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 2 cups almond flour
- 3 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the 2 cups of almond flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
- In another bowl, mash the 3 ripe bananas until smooth. You can use a fork or a potato masher for this. Make sure there are no large chunks left.
- Add the 1/4 cup of honey or maple syrup and the 1/4 cup of melted coconut oil to the mashed bananas. Mix well until fully combined.
- Crack the 3 eggs into the banana mixture and whisk everything together until the mixture is smooth and homogenous.
- Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined. Be careful not to over-mix; a few lumps are okay.
- Fold in the 1/2 cup of dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Slice and serve your delicious Almond Flour Chocolate Banana Bread. Enjoy it warm or at room temperature!
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Over-Mix: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to a dense texture, so a few lumps are perfectly fine!
- Experiment with Sweeteners: While honey or maple syrup works beautifully, feel free to adjust the sweetness to your liking. You can even try coconut sugar for a different flavor profile.
- Add Nuts or Dried Fruit: For an extra crunch or chew, consider folding in some chopped nuts or dried fruit like walnuts or cranberries along with the chocolate chips.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs when it’s ready.
- Cool Completely: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and makes slicing easier.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to three days, or freeze slices for a quick treat later on!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 8g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
