Chocolate Banana Bread with Chocolate Chips (Almond Flour)
Super moist and rich Healthy Chocolate Banana Bread sweetened with pure maple syrup. This gluten free and dairy free treat comes together quickly and is packed with chocolatey goodness.
1¼ cups overripe bananas, mashed (~3 medium bananas, very brown and spotty)
3 large eggs
¼ cup pure maple syrup
1 tsp. pure vanilla extract
2½ cups almond flour, super fine, packed
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. fine sea salt
½ cup dark chocolate chips
2 Tbsp. dark chocolate chips, for topping
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8½x4½" loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine. Fold in a ½ cup chocolate chips.
Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 Tbsp. of chocolate chips on top.
Bake for 50-65 minutes or until the tester comes out almost clean in the middle of the bread.
Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads) Top with your favourite nut butter or butter and sprinkle with a little sea salt, if desired.
Cook's Notes:
- Storage: 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.
- Freezer: 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.
- Key Ingredients and Substitutions:
- Almond flour: aim for the super fine blanched kind, not almond meal (which has the skins).
- Double Chocolate. We're using both cocoa powder and chocolate chips for epic chocolatey flavour in every bite.
- Bananas: Use very overripe mashed bananas. We're talking mega brown and spotty. No yellow bananas here.
- Maple syrup: my favourite natural liquid sweetener.
- Eggs: to bind everything together and contribute to rising.
- Coconut oil: adds flavour, moisture and richness. Salted or unsalted melted butter both work as well.
- Vanilla extract: to enhance the chocolate flavour ever more.
- Salt: key for flavour and helps bring out the sweetness.