Almond Flour Chocolate Banana Bread I Gluten and Guilt-Free

Almond Flour Chocolate Banana Bread I Gluten and Guilt-Free

This was the most amazingly moist and tasty "bread"! It had the perfect amount of sweetness, chocolatey flavour and the texture was lovely too.


  • 3 medium over-ripe bananas
  • 2 large eggs (sub 2 tbsp ground flax mixed with 6 tbsp warm water for vegan)
  • 6 tsp of Freesweet Sugar Replacement (We used this) or ⅓ cup pure maple syrup
  • ¼ cup avocado oil (We used this) or melted coconut oil
  • 1 tsp vanilla extract
  • 1 ¼ cups blanched almond flour
  • ¾ cup certified GF oat flour (Simply add GF rolled oats to a processor or high power blender until fine)
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt

Chocolate banana bread small

To make:

  1. Preheat oven to 180 degrees Celsius. Grease a loaf tin.
  2. Place bananas, eggs, sugar replacement/maple syrup, oil and vanilla in a blender or processor and blend until smooth. Alternatively, you can whisk by hand if you don't have a blender.
  3. Place almond flour, oat flour, cocoa powder, baking soda, baking powder and salt in a large bowl, stirring to combine. Add wet ingredients and mix until smooth.
  4. Pour mixture into loaf pan and bake for about 40-55 minutes, or until a cake tester comes out almost clean. Allow bread to cool in pan for 15 minutes before removing and transferring to a wire rack to cool.

Can be kept up to four days in the fridge in a sealed container. Can be frozen too.

Topping suggestions: Chopped/shaved nuts, chocolate nut butter, dark chocolate chips.




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