Moist and rich Almond Flour Chocolate Banana Bread made grain-free, refined sugar-free, dairy-free, and paleo friendly. This perfectly sweet chocolate banana loaf is ideal for those who prefer sticking with whole foods.
Inspired by my classic Paleo Banana Bread Recipe, I’m here with a double chocolate version. We’re simply taking delicious grain-free banana bread and adding a rich chocolate spin with just the right level of sweetness and plenty of pockets of chocolate chunk goodness.
Using all wholesome ingredients, we’re left with a sultry chocolate banana bread recipe that tastes like an indulgent breakfast, yet is secretly healthy! What a stealthy little loaf!
Let’s discuss those basic ingredients to make this tasty treat!
Ingredients for Almond Flour Chocolate Banana Bread:
Ripe Bananas: The star of the show here, overripe bananas add moisture and natural sweetness to the banana bread for a delicious moist crumbs. Be sure to choose bananas with plenty of brown spots to ensure they are ripe enough for the best results.
Pure Maple Syrup: Although the bananas add the majority of the sweetness, we need some pure maple syrup to kick it up a bit. Especially because we are adding cocoa powder, which has a bitter flavor.
Eggs: Because almond flour doesn’t contain starch, it needs extra eggs to help the loaf rise.
Finely Ground Almond Flour: Taking the place of all-purpose flour, we’re using finely ground almond flour, which results in a light and fluffy texture. It also adds healthy fats, fiber, and plant-based protein to the loaf.
While almond meal works too, it is a coarser grind, so I find the texture turns out less grainy when using super-fine almond flour.
Unsweetened Cocoa Powder: The majority of the chocolate flavor comes from cocoa powder. I like using raw cacao powder, which has a creamier, less bitter flavor. I don’t recommend Dutch process cocoa powder.
Ground Cinnamon: I love adding ground cinnamon to all of my chocolate treats for more depth of flavor. You can also add instant coffee granules, but both are optional.
Baking Powder: The leavening agent here, baking powder helps the batter rise to fluffy perfection.
Chocolate Chips: Because we know how to party, we’re adding semisweet chocolate chips for added chocolate flavor and pockets of delicious chocolate goo. You can also use dark chocolate chips or sugar-free chocolate chips.
Sea Salt: Big flavor enhancer! Don’t skip the salt, as it makes the bread taste heavenly by bringing out all of the flavors.
Recipe Customizations:
- Flour Swap: Make my Gluten-Free Double Chocolate Banana Bread for a recipe that uses gluten-free all-purpose flour or regular all-purpose flour instead of almond flour.
- Less Sugar: You can skip the chocolate chips for a loaf that has less sugar and less calories.
- Nutty Crunch: Add ⅔ cup of chopped walnuts or pecans for a nutty crunch.
- Swap the Sweetener: Use coconut sugar or brown sugar instead of pure maple syrup. If you choose to do so, I recommend adding 2 tablespoons of avocado oil or melted coconut oil to offset the loss of liquid.
Now that we’ve covered the basic ingredients, let’s make this sultry chocolate banana bread!
How to Make Almond Flour Chocolate Banana Bread:
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
In a large bowl, mash the bananas. Mix in the eggs, pure maple syrup, and vanilla extract until the wet ingredients are well combined.
Mix together the almond flour, cocoa powder, baking powder, cinnamon, instant coffee granules (if adding), and sea salt.
Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.
Mix in the chocolate chips.
As an alternative, blend all of the ingredients together in a high-speed blender until a smooth batter forms.
Transfer the banana bread batter to the prepared loaf pan. Bake on the center rack of the preheated oven for 45 to 60 minutes, until the loaf feels firm in the center when poked (mine usually takes 50 minutes).
If at any point during the baking process the loaf looks like it is browning up too quickly, you can cover the bread pan with aluminum foil.
Check the internal temperature of the bread by inserting a digital thermometer into the center. It is fully cooked if it has an internal temperature of 190 degrees F or higher. I love eating a slice warm with melted butter or almond butter on top.
Remove bread from the oven and allow it to cool to room temperature before slicing.
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and store on the counter for up to 3 days.
- Refrigerator: Transfer the loaf to an airtight container and refrigerate for up to 1 week.
- Freezer: For longer storage, cut the remaining loaf into slices and freeze in a freezer bag for up to 2 months.
Recipe Tips:
- Measure your mashed bananas! This recipe relies on the proper amount of mashed banana to make it all come together seamlessly. We need 1 cup, which is typically 2 to 3 bananas worth.
- Use my thermometer trick at the end of baking to ensure your bread is the perfect doneness. You’re aiming for an internal temperature of 190 to 205 degrees F for the best texture.
- To avoid the top from becoming too brown or burning, you can bake the loaf covered with aluminum foil for part or the entire duration of baking. I like to cover the pan with foil for the first 40 minutes, then remove it for the last part of baking.
The next time you’re craving the sultry combination of banana bread and chocolate, whip up this easy recipe!
If you love baking homemade quick breads, also try out these gems.
More Quick Bread Recipes:
- Apple Cider Donut Bread
- Almond Flour Apple Bread
- Double Chocolate Sweet Potato Bread
- Almond Flour Double Chocolate Zucchini Bread
- Carrot Apple Oat Bread
- Almond Flour Lemon Pound Cake
- Cottage Cheese Oatmeal Chocolate Chip Bread
Let this healthy chocolate banana bread be the next companion to your morning coffee or afternoon snack!
Almond Flour Double Chocolate Banana Bread
Ingredients
- 2 large ripe bananas (about 1 cup mashed)
- 3 Tbsp pure maple syrup
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 cups finely ground almond flour
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 2 tsp ground cinnamon
- 1 tsp instant coffee granules optional
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup semisweet chocolate chips or dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas. Mix in the eggs, pure maple syrup, and vanilla extract until the wet ingredients are well combined.
- Mix together the almond flour, cocoa powder, baking powder, cinnamon, instant coffee granules (if adding), and sea salt. Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms. Mix in the chocolate chips.As an alternative, blend all of the ingredients together in a blender until a smooth batter forms.
- Transfer the banana bread batter to the prepared loaf pan. Bake on the center rack of the preheated oven 40 to 55 minutes, until loaf feels firm in the center when poked (mine usually takes 50 minutes). Insert a digital thermometer into the center of the bread. It is fully cooked if it has an internal temperature of 190 degrees F or higher.
- Remove bread from the oven and allow it to cool to room temperature before slicing.
Nutrition
Frequently Asked Questions:
In short, yes, but you will need to make too many changes to use this particular recipe. Instead, make my Coconut Flour Banana Bread, and add 1/3 cup of cocoa powder, 3 tablespoons of oil, and ⅔ cup of chocolate chips.
Coconut flour absorbs four times more liquid than almond flour and is very dense, so it requires more liquid and more eggs than any other flour. For this reason, I don’t recommend using it in this recipe as a 1:1 replacement for almond flour.
I don’t recommend using an egg replacer unless you have a lot of experience doing so in grain-free recipes. I have tried making egg-free almond flour recipes for years and each time, they turn out with a raw-like consistency in the center without ever baking through.
For the best results, I recommend making my Chocolate Oatmeal Banana Bread, which uses oats or oat flour.
