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Almond flour banana bread horizontal
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4.88 from 8 votes

Almond Flour Banana Bread

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! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: glutenfree, healthy, quick
Servings: 12 slices
Calories: 227kcal
Author: Jennifer Debth


  • 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.
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Serving: 1slice | Calories: 227kcal | Carbohydrates: 13g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg