Made in just one bowl, this Almond Flour Banana Bread has an amazing springy texture, moist crumb and perfect golden-brown top. Enjoy this gluten-free loaf for breakfast or a snack. Don't skip the chocolate chips!
½cupsemi-sweet or dark chocolate chipsplus more for sprinkling on top
Preheat the oven to 350 °F. Line the bottom of a 9"x5" loaf pan with parchment paper. Grease the sides with cooking spray or coconut oil. Set aside.
In a large bowl, mash the banana. For the best texture, mash until it's very smooth without any lumps. Use measuring cups to be sure you have 1.5 cups. Add the eggs, brown sugar, coconut oil and vanilla extract. Whisk until smooth.
To the wet ingredients, add the almond flour, arrowroot starch, baking soda, baking powder, cinnamon and sea salt. Continue to mix until the batter is well combined.
Fold in the chocolate chips, making sure they're evenly distributed, then transfer the batter to the lined loaf pan. Use a spatula to spread the batter evenly in the pan. Sprinkle some more chocolate chips on top.
Bake uncovered for 50 minutes, or until a toothpick stuck in the middle comes out clean.
Cool in the pan for 10 minutes, then carefully remove the loaf from the pan and continue to cool on a wire rack for at least an hour. You may need to use a thin knife around the edges of the loaf to get it unstuck.
Store in an airtight container or storage bag in the refrigerator and eat within 1 week.
Be sure to use almond flour that is a super-fine grind made from blanched almonds. I have the Kirkland brand from Costco and I also like Bob’s Red Mill and Yupik brands.