Paleo Banana Bread with Chocolate Chips
This Gluten-free Banana Bread made with chocolate chips and walnuts is so delicious and moist. It's the ultimate banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar!
Servings: 6 -8
Ingredients
- 2 cups 196 grams blanched almond flour
- 3 tablespoons 21 grams coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup butter or ghee or coconut oil for fully dairy-free
- 3 ripe bananas
- 3 eggs
- 3 tablespoons maple sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup chopped walnuts optional
- 1/3 cup dark chocolate chunks optional
Instructions
- Pre-heat oven to 350 °F and line a 8" loaf pan with parchment paper.
- In a small saucepan, heat butter over medium heat until it turns a toasty brown color, about 3-5 minutes. Swirl the pan occasionally to make sure the butter cooks evenly. Once brown, take off heat and let cool slightly. If using ghee or coconut oil simply melt it and let cool slightly.
- In a medium mixing bowl, add almond flour, coconut flour, baking powder, cinnamon and salt and whisk to combine.
- In a separate medium mixing bowl, mash the bananas. Add in the eggs, maple sugar, vanilla extract and the brown butter and whisk until completely combined.
- Pour the wet ingredients into the dry and mix until just combined. Fold in walnuts and chocolate chips, if using, and pour the batter into the loaf pan lined with parchment paper. Smooth the top with a spatula and top with additional chocolate chips ,if desired.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- This loaf can be frozen for for up to 3 months.
- If you can't tolerate butter, simply sub ghee or coconut oil.