Banana Bread
This banana bread is my go-to comfort bake. It’s naturally sweet, extra moist, and filled with melty chocolate chunks in every bite. It tastes like dessert, but it’s made with simple whole ingredients. This is a better-for-you banana bread, but it does not taste like it.
Despite being made with almond flour, sweetened mostly by bananas, and having just a bit of maple syrup, this banana bread is soft, moist, and absolutely delicious.
In no way, shape, or form are you sacrificing taste or texture. It’s everything you want in banana bread, just with ingredients that make you feel good too.
It comes together in one bowl, makes your kitchen smell amazing, and slices up perfectly into 16 little squares, but no judgment if you eat it warm from the pan with a fork. I’ve done that too.
Bonus: it’s naturally gluten-free, made with almond flour and just sweet enough thanks to maple syrup and super ripe bananas.
Banana Bread
Ingredients:
3 super ripe bananas (about 1¼ cups or 300 g mashed)
3 eggs, room temperature
1 teaspoon vanilla extract
¼ cup maple syrup (60 mL)
1½ cups blanched almond flour (180 g)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup chopped 70% dark chocolate (150 g)
Instructions:
Preheat your oven to 350°F (175°C). Line or grease an 8 x 8 inch (20 x 20 cm) baking pan.
In a large bowl, mash the bananas until smooth.
Add the eggs, vanilla, and maple syrup. Stir until everything is well combined.
Mix in the almond flour, baking powder, salt, and cinnamon.
Fold in the chopped chocolate.
Pour the batter into your prepared pan and smooth out the top.
Bake for 50 minutes to 1 hour, or until the top is golden and a toothpick comes out mostly clean.
Let cool before slicing into 16 squares.
A Few Tips
Use super ripe bananas—the browner, the better. They give the bread natural sweetness and flavor.
Room temperature eggs help the batter mix smoothly and bake evenly.
You can swap the chocolate for chips, walnuts, or skip it altogether if you’re going for a simpler version. But the chocolate makes it feel extra special.
This banana bread is perfect for meal prep, a cozy snack, dessert, or even breakfast. Hope you enjoy!
Storage Tip:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps well for 5 to 6 days. Let it come to room temp or warm it slightly before eating.
Freeze: Slice and wrap individual pieces in parchment or plastic wrap, then store in a freezer bag for up to 2 months. To eat, just thaw on the counter or microwave for 20–30 seconds.
