Why did my bread turn out too wet or crumbly?

Almond flour contains more fat than regular flour, which makes the bread moist but also delicate. Always measure almond flour by spooning it into your measuring cup (not packing it in). Too much almond flour can make the loaf dry, while too little makes it dense and wet. Let your bread cool completely before slicing so it holds together.

Can I reduce the sweetness?

Yes! You can cut back the sweetener or use extra-ripe bananas to naturally boost sweetness. If you prefer, swap out chocolate chips for chopped nuts or dried fruit for a less sugary twist.

Can I substitute almond flour with another flour in this recipe?

No, not directly. Almond flour and wheat flour behave differently due to the lack of gluten in almond flour. If you want to substitute, you’ll need to adjust eggs and liquids, and results will not be the same. Stick with almond flour for best results in this chocolate chip banana bread.

Is almond flour chocolate chip banana bread gluten-free?

Yes! Almond flour is naturally gluten-free, so this recipe is safe for those avoiding gluten—just check your chocolate chips for hidden wheat ingredients if needed.

How can I make this recipe dairy-free or vegan?

To make this banana bread dairy-free, use dairy-free chocolate chips. For a vegan version, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Note that the texture may be a little softer, but the flavor will still be great.

Can I freeze almond flour chocolate chip banana bread?

Absolutely. Slice and wrap each piece or the whole loaf tightly, then freeze for up to 3 months. Thaw at room temperature or reheat gently for a fresh-from-the-oven taste.

Almond Flour Chocolate Chip Banana Bread: 2-Ingredient Hack

Description

Moist, nutty, and studded with melty chocolate chips, this almond flour chocolate chip banana bread is a wholesome treat for breakfast or a cozy snack. Naturally gluten-free, irresistibly tender, and perfect for sharing—or freezing for later!

Ingredients

Scale

3 medium overripe bananas, mashed
2 cups fine blanched almond flour
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 cup chocolate chips (dairy-free if needed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or grease lightly.
In a large bowl, mash the bananas until smooth.
Stir in eggs, maple syrup (or honey), and vanilla extract until well combined.
In a separate bowl, whisk together almond flour, baking powder, baking soda, cinnamon (if using), and salt.
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
Fold in the chocolate chips, saving a few for the top if desired.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top.
Bake for 50-60 minutes, checking at 45 minutes. Tent with foil if browning too quickly. Bread is done when a toothpick comes out mostly clean.
Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best texture, use super ripe bananas and fine blanched almond flour. Allow the bread to cool fully before slicing, as almond flour loaves are delicate when warm. Try adding chopped walnuts, swap chocolate chips for berries, or make muffins—just reduce baking time to 20-25 minutes for muffins.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 10g
Sodium: 115mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg