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.
Take 5 seconds to . We greatly appreciate it!
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