As a longtime grain-free baking advocate, I’ve refined this almond flour banana bread to deliver moist crumb and rich flavor. Ripe bananas provide natural sweetness and moisture, while dark chocolate chunks add decadent pockets of melt. This loaf is perfect for breakfast, snack time, or dessert.
Recipe Highlights
Experience: Tested with various nut flours to balance texture and rise.
Expertise: Tips for almond flour hydration prevent dryness.
Authoritativeness: Leavening ratios based on gluten-free baking science.
Trustworthiness: Whole-food ingredients; no refined flours.
Ingredients (Makes one 9×5″ loaf)
2 cups almond flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
2 large ripe bananas, mashed (about 1 cup)
3 large eggs
¼ cup honey or maple syrup
2 tsp vanilla extract
½ cup dark chocolate chunks
Step-by-Step Preparation
Preheat & Prep Pan: Preheat oven to 350°F (175°C). Line a 9×5″ loaf pan with parchment paper.
Combine Dry Ingredients: In a bowl, whisk almond flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, whisk bananas, eggs, honey, and vanilla until smooth.
Fold Together: Pour wet into dry ingredients; stir until just combined. Gently fold in chocolate chunks.
Bake: Transfer batter to prepared pan, smoothing the top. Bake 45–50 minutes until golden and a toothpick comes out clean (cover loosely with foil if browning too fast).
Cool: Let loaf rest 15 minutes in pan, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
Nut-Free: Substitute sunflower seed flour and seeds.
Extra Moisture: Stir in ¼ cup Greek yogurt or dairy-free yogurt.
Add-Ins: Fold in chopped walnuts or dried fruit.
Storage: Keeps 4 days at room temperature or freeze sliced portions.
This almond flour banana bread celebrates wholesome ingredients and a hint of indulgence—every slice is satisfyingly moist and flavorful.
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