Almond Butter Banana Bread
This almond butter banana bread is so perfectly soft and moist, and loaded with chocolate chips. It gets made all in one bowl with just a few ingredients, and gluten-free, dairy-free and made with no oil or butter. Enjoy it for breakfast or a snack!
Servings 10
Equipment
- 1 9"x5" metal loaf pan
Ingredients
- 1 packed cup bananas (about 2-3 bananas, depending on their size)
- 2/3 cup smooth almond butter
- 1/2 tablespoon vanilla extract
- 3 large eggs
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Mash your bananas in a bowl and whisk in the almond butter, vanilla and eggs until everything is combined.
- Add the almond flour, tapioca starch, coconut sugar, baking powder, baking soda and salt and mix until just combined using a whisk or spatula. Use a spatula to fold in ¾ of the chocolate chips.
- Line a 9x5” metal baking pan with parchment and pour the batter into the pan. Top with the remaining chocolate chips.
- Place the pan in your oven on the middle shelf and bake for 45-55 minutes, or until the bread is firm and the top is golden brown. Aim for the internal temperature of the bread to read 195 degrees on a food thermometer when finished baking.
- Remove the pan from the oven and allow the bread to fully cool before slicing.
Notes
For best results, use a food/meat thermometer to check the internal temperature of the bread to check if it's finished baking!
Storing and storage: Place the fully cooled bread into an airtight container or bag and store at room temperature for up to 3 days or wrap and freeze for up to a month.