Almond Flour Chocolate Chip Banana Bread
A healthy banana bread made with a blend of almond flour and quinoa flour. High-protein, naturally gluten-free and perfectly tender!
Servings: 14 slices
Calories: 159kcal
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup toasted quinoa flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 2 teaspoons coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla powder or extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup mashed banana
- 1 tablespoon olive oil or oil of choice
- 3 tablespoons maple syrup or liquid sweetener of choice
- 1 tablespoon apple cider vinegar
- 1/4 cup chocolate chips + more to garnish
- 1 tablespoon turbinado sugar to garnish optional
Instructions
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Add the dry ingredients to the bowl and whisk to combine. Add eggs, banana, oil, syrup and vinegar and beat until smooth. Fold in chocolate chips.
- Transfer batter to prepared loaf tin, sprinkle with additional chocolate chips and turbinado sugar (if using). Bake on the center rack for 40 – 45 minutes (mine took 45) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Video
Nutrition
Calories: 159kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 103mg | Potassium: 59mg | Fiber: 2g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 0.7mg | Calcium: 44mg | Iron: 0.9mg