Almond Chocolate Chip Banana Bread
A chocolate lovers dream, this moist Almond Chocolate Chip Banana Bread is a healthier option, with no added sugar (except for the chocolate). And it’s gluten free, but you’d never miss the sugar or the traditional flour.
In the hot summer months my over ripe bananas are destined for the freezer. Once I see the big brown spots forming, in the freezer it goes. Then, come morning I have plenty of frozen bananas to add a smoothie. While all frozen fruits makes a smoothie cold, it seems only banana give smoothies that perfectly creamy texture.
But now that the temperatures are beginning to drop (autumn is just around the corner) my over ripe bananas are no longer freezer bound. My instincts have changed. I’m no longer craving a nice, refreshing smoothie each morning. I now want something warm, like oatmeal, banana chocolate chip pancakes or banana bread.
Banana bread is probably the most common use for an overripe banana. And it’s right along side pumpkin as my favorite fall bread.
It seems that the versatility is what keeps banana bread so popular. You have your double chocolate versions, oatmeal varieties, you can vary the oils, the spices, use different flours, and don’t get me started on the add ins!
Nuts, chocolate – and all the types of each.
And then there’s the fact that you can easily turn a standard banana bread into mini loafs, muffins or even mini muffins like these Banana Almond Butter Mini Muffins. My little ones love these! And really, what kid wouldn’t love a surprise filling inside their mini muffin! 🙂
For this recipe I decided first and foremost I didn’t want to add any sugar. Bananas are sweet all on their own. Maybe you don’t need the extra sugar. Though I guess I kind of cheated a bit. I added dark chocolate, and quite a lot. Oops.
I just love chocolate and banana, I couldn’t resist.
Almond Chocolate Chip Banana Bread got it’s name because I added almond butter and almond flour.
I experimented a bit this time and mixed almond flour and coconut flour. Coconut flour is such a unique flour. I researched it before using it for the first time. I learned that it’s an absorbent flour so you only need a small amount. It also requires more liquid.
While this bread doesn’t have a beautiful dome top like traditional banana bread, the warm banana bread smell filled my house. My family couldn’t wait to try it. Don’t you just love it when that happens? Maybe the smell is actually the best quality of banana bread. It smells so warm and cozy. Is it even possible to smell cozy? Probably not. It’s just one of those precious sensory memories. Don’t you just love those?
After the bread cooled, I sliced it and my kids immediately tried to dig in. My daughter loved how the chocolate chips melted and stuck to the knife as I cut. Like I said, I love dark chocolate and banana. 🙂
My son took his first bite and said, “Everyone in the entire world must eat this! Post this Mama!”
Now that is the best review! 🙂
My children are my biggest fans. And it’s absolutely wonderful that my 5 year old understands what I do.
I love sharing my recipes and stories with the world. Cooking, baking … eating, are joyful, loving experiences that should be shared.
I hope you all enjoy this banana bread as much as my little guy did.
I’m looking forward to more baking this fall. I’d love to hear some of your favorite bread recipes.
Here are links to some of the products I love:
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I’m sharing my Loaded Potato Soup on the following pages:
Recipe of the Week hosted by Emily at A Mummy Too.Cook
Cook Once Eat Twice hosted by Corina at Searching for Spice.