Yield: 8 slices
Gluten Free Chocolate Chip Banana Bread
This gluten free chocolate chip banana bread made with creamy almond butter and dark chocolate chips is the perfect sweet treat. It's incredibly moist, slightly sweet, and so delicious. I promise the loaf won't last long in your house!
Ingredients
- 2 large ripe bananas, mashed
- 3 eggs
- ½ cup almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ¾ cup coconut flour
- ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- ⅓ cup chocolate chips
Instructions
- Preheat oven. Preheat oven to 350 and set aside a greased bread pan.
- Mix together wet ingredients. Add mashed bananas to a big bowl then whisk in eggs and stir in almond butter, maple syrup and vanilla.
- Mix together dry ingredients. In a smaller bowl, add coconut flour, cinnamon, baking soda, baking powder, and salt. Mix until combined.
- Combine dry & wet ingredients. Combine dry ingredients with wet ingredients until smooth. Then stir in chocolate chips.
- Bake gluten free chocolate chip banana bread. Pour batter into the loaf pan and cook for 45-50 minutes. You'll know when it's ready when you insert a toothpick and it comes out mostly clean.
- Let cool & enjoy. Take out of oven and let it cool for about 10-15 minutes. Slice and enjoy!
Notes
- For best results, follow recipe card exactly as it's written.
- Ripe bananas are sweeter and the best thing to use for this banana bread.
- Do not over bake, take it out of the oven as soon as you insert a toothpick and it comes out mostly clean.
- This recipe is versatile - add in walnuts to the batter or blueberries for some fruity flavor.
- Serve it warm or cold. Spread with butter or nut butter.
- Store covered at room temp for up to 4 days or freeze individual slices for up to 1 month.
- To make muffins: Spray muffin pan or add baking cups. Fill each cup about 3/4 full and bake at 350 for about 15 to 20 minutes.