Loaded with pecans, chocolate chips, and other great ingredients, this almond flour banana bread is the perfect breakfast, snack, or after-dinner dessert! It’s gluten-free, dairy-free, healthy, and delicious!
I love snacks! I also love healthy sweets. This almond flour banana bread recipe is the best of both worlds! They’re the best way to satisfy your sweet tooth. I’ve developed recipes like this one, my Healthy Zucchini Oat Bars Recipe, and my Healthy Banana Pancake Muffins Recipe so that I can enjoy a sweet treat anytime totally guilt-free!
- Mashed banana – helps to sweeten the bread.
- Eggs – work to bind all the ingredients together.
- Coconut Oil – acts as a butter substitute, adding moisture to the batter.
- Vanilla Extract – adds its own flavor while also bringing out the other flavors in the bread.
- Almond Flour – a gluten-free alternative to regular flour, almond flour is the base of this recipe and adds a richness and nuttiness to the flavor of the bread.
- Cornstarch – thickens the banana bread batter for a better consistency after baking.
- Salt – tones down the sweetness of the other ingredients.
- Cinnamon – gives a sweet spiciness flavor.
- Pecans – add texture to the bread and contribute to the nuttiness of the almond flour.
- Bittersweet Chocolate Chips – adds chocolate to the bread without the overpowering sweetness of regular chocolate chips.
How to make almond flour banana bread
Making your sweet treats gluten-free doesn’t have to be a pain in the butt. This almond flour banana bread recipe is super quick and easy and SO yummy!
- Use a whisk to mix wet ingredients in a large bowl.
- Stir dry ingredients into wet ingredients.
- Add pecans and chocolate chips.
- Pour batter into a loaf pan lined with parchment paper, then top with more pecans and chocolate chips.
- Bake, and devour!
Only three simple steps, no time at all, and you’ve got yourself a delicious, healthy treat!
Almond meal vs almond flour
Almond flour is finely ground so that it can more easily be used in place of regular flour. Almond meal, on the other hand, is more coarse which will affect the consistency of your bread. The larger particles of the almond meal cause the rest of the ingredients to be less cohesive which may make it difficult for the finished product to hold its shape.
For those reasons, I would not recommend using almond meal for this recipe.
In some recipes almond meal may work, but the safer bet is usually almond flour.
Can I make this vegan?
To make this almond flour banana bread vegan, mix two tablespoons of ground flaxseed meal with six tablespoons water and let it sit for 15 minutes to thicken.
While this hasn’t been tested it should produce similar results!
How to store
This banana bread can be stored in an airtight container at room temperature for 3-4 days, in the fridge for up to a week, or in the freezer for up to two months! To reaheat, just pop in the microwave!
Almond Flour Banana Bread
Equipment for this recipe
- 1 cup super ripe mashed banana
- 2 large eggs
- 2 tablespoons melted coconut oil
- 1/2 tablespoon vanilla extract
- 2 cups almond flour spooned and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans plus more for topping
- 1/2 cup bittersweet chocolate chips I used a 60% cacao, plus more for topping
- Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray and line it with parchment paper; set aside.
- In a large bowl, whisk together banana, eggs, coconut oil, and vanilla.
- Stir in almond flour, cornstarch, baking soda, salt, and cinnamon.
- Fold in pecans and chocolate chips.
- Pour batter into prepared loaf pan.
- Bake banana bread for 30 minutes uncovered.
- Cover then bake an additional 10 minutes.
- Allow bread to cool in pan for 20 minutes before lifting from the parchment paper to remove bread.
- Cool for another 10 minutes before slicing.
*Note: Nutrition information is estimated and varies based on products used.