There’s something about banana bread that instantly soothes the soul—and when it’s made with almond flour and studded with melty dark chocolate chips, it becomes a whole new level of comforting.
I still remember the first time I baked this almond flour banana bread.
It filled the kitchen with the cozy aroma of bananas, cinnamon, and sweet chocolate. Every bite felt like a warm hug.
Why You’ll Love This Recipe
It’s naturally gluten-free and uses wholesome ingredients.
Super moist without needing oil or butter.
A rich banana flavor, perfectly balanced with dark chocolate.
Easy to mix in one bowl—less mess, more magic.
It’s satisfying enough for breakfast yet feels like dessert.
What You’ll Need (Ingredient Highlights)
Mashed ripe bananas – Make sure they’re spotty and soft for that naturally sweet banana flavor.
Blanched almond flour – Light, moist, and perfect for gluten-free baking.
Flaxseed meal – Adds texture, nutrition, and structure.
Eggs – Help bind everything together and give the bread its rise.
Unsweetened almond milk – Keeps it dairy-free and light.
Dark chocolate chips – The melty surprise in every slice.
Cinnamon, baking soda, and vanilla – For warmth and lift.
Pro Tips Before You Start
Use very ripe bananas—the riper, the sweeter.
Don’t overmix once you add dry ingredients.
Let the bread cool fully before slicing to keep it from crumbling.
Sprinkle chocolate chips on top before baking for a bakery-style finish.
Store leftovers in the fridge for better sliceability the next day.
How to Make Banana Chocolate Chip Almond Flour Bread
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C).
Line an 8.5 x 4.5 inch loaf pan with parchment paper and spray it lightly with nonstick spray. Set aside.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, eggs, almond milk, and vanilla extract until smooth and well incorporated.
Step 3: Stir in Dry Ingredients
Add the almond flour, flaxseed meal, cinnamon, baking soda, and salt.
Mix gently with a wooden spoon until just combined.
Step 4: Fold in Chocolate
Gently fold in ½ cup dark chocolate chips, distributing them evenly throughout the batter.
Step 5: Fill and Top
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Sprinkle the remaining 2 tablespoons of chocolate chips on top.
Step 6: Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are okay!).
Step 7: Cool
Let the bread cool in the pan for 10 minutes.
Then transfer it to a wire rack to cool completely before slicing.
What to Serve It With
A spread of almond butter and a dash of flaky salt
A cozy mug of coffee or chai
Greek yogurt for a protein-packed breakfast
A scoop of vanilla ice cream for dessert mode
Variations / Substitutions
Swap chocolate chips with chopped walnuts or pecans for crunch.
Use maple syrup or a dash of honey if you prefer it sweeter.
Try coconut milk in place of almond milk for tropical flair.
Add shredded zucchini or carrot for veggie boost!
Storage & Leftovers
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
For longer storage, freeze slices individually and reheat in the toaster or microwave.
Bread texture improves overnight—flavor deepens and slices hold together better.
FAQs
Can I use regular flour instead of almond flour?
No, almond flour behaves differently than wheat flour and isn’t interchangeable in this recipe.
Can I make this bread vegan?
You can try flax eggs, but it may not rise as well. Stick with eggs for best results.
What if I don’t have flaxseed meal?
You can substitute with oat flour or leave it out (the texture will be slightly softer).
Do I need to refrigerate the bread?
It’s not required, but refrigeration helps it firm up and last longer.
Can I add protein powder to this?
Yes—replace a few tablespoons of almond flour with protein powder, but don’t overdo it.
How do I prevent the bread from sinking?
Make sure not to overmix and let it bake fully—insert a tester to ensure it’s cooked through.
Can I double the recipe?
Yes! Use two loaf pans and rotate them halfway through baking for even results.
Final Thoughts
This banana chocolate chip almond flour bread has become my go-to for when I want something comforting yet nourishing.
It’s naturally gluten-free, rich in banana flavor, and the chocolate chips make it feel like a treat.
Whether you’re baking for yourself or to share, this loaf brings smiles every time.
Banana Chocolate Chip
Ingredients
Method
- Preheat oven to 350°F.
- Line an 8.5 x 4.5 inch loaf pan with parchment and spray with nonstick spray.
- In a large bowl, whisk mashed bananas, eggs, almond milk, and vanilla until smooth.
- Add almond flour, flaxseed meal, cinnamon, baking soda, and salt.
- Stir until just combined.
- Fold in ½ cup chocolate chips.
- Pour batter into prepared pan, smooth the top, and sprinkle with remaining 2 tablespoons chocolate chips.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-chocolate-chip-almond-flour-bread/
Notes
- For best flavor and moisture, use very ripe bananas with brown spots.
- Almond flour should be fine-textured for best results.
- You can substitute almond milk with any milk of choice.
