Almond Flour Paleo Banana Bread

Indulge in the delightful experience of our Almond Flour Paleo Banana Bread, enriched with chocolate chips. This recipe has quickly become a favorite among readers, and it’s easy to see why.

The moist and cake-like texture, coupled with the simplicity of preparation, makes it a go-to choice for banana enthusiasts. Plus, it’s naturally sweetened with just ripe bananas, making it a guilt-free treat.

Ingredients:

Almond flour: Ensure it’s made from blanched almonds for optimal results.
Tapioca flour: Acts as a binder; if unavailable, consider using 2 tablespoons of coconut flour or 1/4 cup of all-purpose gluten-free baking flour.
Baking soda & salt: Balances flavor and acts as a leavening agent.
Extra ripe bananas: The more ripe, the better, offering natural sweetness without the need for added sugar.
Eggs: Essential for providing structure to the bread.
Oil: Enhances the batter’s smoothness and moisture.
Dairy-free chocolate chips: A delightful addition to elevate the banana bread experience.

Instructions:

Preparation: Preheat the oven to 350ºF and line an 8×4 medium loaf pan with parchment paper.

Dry Ingredients: In a medium bowl, combine almond flour, tapioca flour, baking soda, and salt.

Wet Ingredients: In a separate large bowl, whisk together mashed bananas, sugar (if using), eggs, oil, and vanilla extract until smooth.

Combine: Pour the dry ingredients into the bowl of wet ingredients, using a spatula to stir. Fold in the chocolate chips.

Mashing Bananas Tip: Achieve a smooth banana mixture using an immersion blender or a fork. If using frozen bananas, drain excess liquid before mashing.

Pan and Bake: Transfer the batter to an 8×4 medium loaf pan and top with additional chocolate chips. Bake for approximately 45 minutes.

Baking Notes:

Flour: Almond flour from blanched almonds is recommended for optimal results.
Sweetener: Tailor the sweetness by adjusting the use of coconut sugar or other granulated sweeteners, or omit for less sweetness.

Sweetener Options:

Initially, I experimented with 1/4 cup of coconut sugar, but in subsequent tests, I prepared the recipe without any added sugar. The difference in sweetness wasn’t overly pronounced. However, if you have a penchant for sweetness, consider incorporating a few tablespoons of your preferred dry granulated sweetener.

If you prefer less sweetness in your baked goods, feel free to omit granulated sugar altogether. The use of extra ripe bananas contributes natural sweetness to the banana bread, ensuring a delightful flavor without relying heavily on added sugars. Adjust the sweetener according to your taste preferences for a personalized and enjoyable culinary experience.