Ingredients:
3 ripe bananas, mashed
2 large eggs
1/4 cup almond butter (or peanut butter)
1/4 cup honey or maple syrup (or to taste)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups almond flour (not almond meal)
1/2 cup chocolate chips (semi-sweet or dark chocolate)
1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
2. Prepare the wet ingredients:
In a large bowl, mash the ripe bananas until smooth (a few small lumps are fine).
Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Stir until well combined.
3. Combine the dry ingredients:
In a separate bowl, whisk together the almond flour, cinnamon, baking soda, and salt.
4. Mix the wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick.
Gently fold in the chocolate chips and chopped nuts (if using).
5. Bake the banana bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs. The baking time may vary depending on your oven, so start checking around 45 minutes.
If the top starts to brown too quickly, cover the loaf with aluminum foil and continue baking.
6. Cool and serve:
Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! This bread is delicious on its own, or you can serve it with a smear of almond butter or a drizzle of honey for extra indulgence.
Tips:
Bananas: The riper the bananas, the better! Overripe bananas will give the bread the sweetest flavor and best texture.
Chocolate chips: You can use any kind of chocolate chips you prefer, or even chunks of chocolate if you want larger pockets of chocolate in every bite.
Nut options: Walnuts or pecans add a nice crunch, but feel free to skip them if you’re not a fan of nuts or want a nut-free version.
Make ahead: You can store the cooled banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week. It also freezes well for up to 3 months.
This Flourless Chocolate Chip Banana Bread is a delicious, healthier option for anyone craving a comforting treat without the gluten. The combination of almond flour and ripe bananas creates a moist, tender loaf, while the chocolate chips make it absolutely irresistible. Enjoy it as a snack, breakfast, or dessert!