Super moist and rich Almond Flour Chocolate Banana Bread sweetened with pure maple syrup. This healthy gluten free and dairy free treat comes together quickly and is packed with chocolatey goodness!
Oh my lanta, do I have a treat for youuuuuu!
I made this recipe months ago and I’m still not over it. I loved it so much that I put it on Alchemy Meal Prep’s menu so everyone in Columbus could eat it, too.
I figured now is the perfect time to release this fantabulous bread into the world since everyone and their brother is baking. Ugh, isn’t baking just the best?
This bread is my Cherry Orange Pistachio Bread’s distant cousin. She’s also closely related to my beloved Vegan Chocolate Chunk Banana Bread.
I mean if this isn’t a family you want to be a part of, I don’t know what is!
You’d never guess that this chocolate banana bread is 100% whole grain and sweetened with pure maple syrup. Crazy I tell you!
1. Use very overripe bananas. We’re talking mega brown and spotty. No yellow bananas here.
2. Use a combination of almond + oat flour. I love almond flour because a) it makes things taste like sugar cookies and b) it’s so freaking moist. This flour marriage is my favorite for gluten free baked goods.
3. Go double chocolate! We’re using both cocoa powder and chocolate chips for epic chocolatey flavor in every bite. You could add a teaspoon of instant coffee or espresso if you want to enhance the chocolate flavor even more.
Almond flour: aim for the super fine blanched kind, not almond meal (which has the skins). I get Kirkland brand at Costco.
Oat flour: another favorite gluten free flour of mine, I love the flavor it adds. Be sure to use certified gluten-free if you have a gluten intolerance.
Cocoa powder: a full half cup for extra chocolate flavor. Use the unsweetened baking kind.
Maple syrup: my favorite natural liquid sweetener.
Eggs helps bind everything together and contribute to rising. I haven’t tried this with flax eggs but if you do, let me know!
Coconut oil adds flavor, moisture and richness. Salted or unsalted melted butter both work as well.
Vanilla extract: to enhance the chocolate flavor ever more.
Salt: key for flavor and helps bring out the sweetness.
Baking soda and powder: for proper rising.
Chocolate chips: for double chocolate goodness!
This recipe comes together in minutes. It would be great to bake with kiddos! Be sure to jump to the full recipe below for complete instructions.
- Place the wet ingredients (banana, maple syrup, eggs, oil, and vanilla) in a blender and blend until smooth. You could also mix by hand, but I like to banana to be well incorporated throughout.
- Place the dry ingredients (almond flour, oat flour, cocoa powder, baking soda, baking powder, salt) in a bowl and mix until combined. Fold in chocolate chips.
- Bake for just under an hour, cool, slice, and devour!
This recipe makes very tasty muffins. Simply follow the recipe and pour batter into a muffin tin then bake for about 23 minutes, or until golden brown. Insanely fluffy!!
The best place to store the bread is on the countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
To freeze bread, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
If you love this gem of a bread as much as I do, I’m willing to be that it will mysteriously disappear from your countertop a couple days after you make it.
It stays SO moist—that’s the best part! It’s bananas.
Deliciously moist and rich Almond Flour Chocolate Banana Bread! This easy gluten-free and dairy free treat made with almond and oat flour will become your new favorite snack or breakfast. Kid-friendly and great when you’re stuck at home!
- Preheat oven to 350F. Grease a loaf pan.
- Place bananas, eggs, maple syrup, oil, and vanilla in a blender and blend until smooth.
- Place almond flour, oat flour, cocoa powder, baking soda, baking powder, and salt in a large bowl, stirring to combine. Add wet ingredients and mix until smooth. Fold in chocolate chips, reserving a few for topping.
- Pour mixture into loaf pan and bake for about 55 minutes, or until a knife comes out almost clean. Store cooled bread in an air-tight container on the counter for up to 5 days (or store in the refrigerator!).
TO STORE: Keep bread on countertop in an air-tight container for up to four days. It stays moist for a surprisingly long time! If you still have some left, you can store in the fridge for up to a week or more and it will stay moist.
TO FREEZE: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
Keywords: gluten free, chocolate banana bread
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.