Paleo and gluten-free chocolate banana bread – fudgy like a brownie, made with almond flour, sweetened with bananas and maple syrup. Perfect for using up extra bananas!
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Ingredients
- 3 very ripe medium bananas, mashed (about 1-¼ cups)
- 3 eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2-½ cups packed fine blanched almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra chocolate chips for sprinkling on top (we used no-sugar added)
Instructions
- Preheat the oven to 350°F. Prepare an 8 ½ x 4 ½ inch loaf pan by lining it with parchment paper or greasing it with cooking spray.
- In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla extract. Mix well. Add almond flour, cocoa powder, baking soda, and salt, stirring with a wooden spoon. Fold in chocolate chips.
- Pour batter into the loaf pan, smoothing the top with a spatula. Sprinkle extra chocolate chips on top. Optional: top with flaky sea salt.
- Bake for 50-60 minutes on the middle rack, or until a tester comes out nearly clean from the center (we cooked ours for 50 minutes).
- Allow bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It’s best eaten the next day.
Nutrition Information
Serving: 12 | Calories: 252 | Carbohydrates: 23.4g | Protein: 7.6g | Fat: 15.8g | Saturated Fat: 3.8g | Sodium: 213mg | Potassium: 308mg | Fiber: 6g | Sugar: 12g | Calcium: 6.7mg | Iron: 15.8mg
Paleo and gluten-free chocolate banana bread – fudgy like a brownie, made with almond flour, sweetened with bananas and maple syrup. Perfect for using up extra bananas!
Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Ingredients
- 3 very ripe medium bananas, mashed (about 1-¼ cups)
- 3 eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2-½ cups packed fine blanched almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra chocolate chips for sprinkling on top (we used no-sugar added)
Instructions
- Preheat the oven to 350°F. Prepare an 8 ½ x 4 ½ inch loaf pan by lining it with parchment paper or greasing it with cooking spray.
- In a large bowl, combine mashed bananas, eggs, maple syrup, and vanilla extract. Mix well. Add almond flour, cocoa powder, baking soda, and salt, stirring with a wooden spoon. Fold in chocolate chips.
- Pour batter into the loaf pan, smoothing the top with a spatula. Sprinkle extra chocolate chips on top. Optional: top with flaky sea salt.
- Bake for 50-60 minutes on the middle rack, or until a tester comes out nearly clean from the center (we cooked ours for 50 minutes).
- Allow bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It’s best eaten the next day!
Nutritional Information
Serving: 12 | Calories: 252 | Carbohydrates: 23.4g | Protein: 7.6g | Fat: 15.8g | Saturated Fat: 3.8g | Sodium: 213mg | Potassium: 308mg | Fiber: 6g | Sugar: 12g | Calcium: 6.7mg | Iron: 15.8mg