Almond Butter Banana Bread

Name: Almond Butter Banana Bread
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 packed cup bananas ((about 2-3 bananas, depending on their size)); 2/3 cup smooth almond butter; 1/2 tablespoon vanilla extract; 3 large eggs; 1/2 cup almond flour; 1/2 cup tapioca starch; 1/3 cup coconut sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips

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Last Updated on May 31, 2023 by Priscilla

This almond butter banana bread is so perfectly soft and moist, and is loaded with chocolate chips. It gets made all in one bowl with just a few ingredients, and is naturally gluten-free, dairy-free, paleo and refined sugar free! This banana bread is made with no butter and no oil too so it’s a great healthy banana bread that can be enjoyed as a snack or for breakfast.

close up shot of slices of banana bread arranged on a wire rack and parchment with plated bread and coffee in the background

There are tons of banana bread recipes out there (and I’ve made many!) but this may be my favorite – an almond butter banana bread made with lots of chocolate chips and no grains or flours! If you love almond based recipes, you’ll also love my almond flour blondies and chocolate zucchini muffins. Here’s how to make it!

Why you’ll love this yummy chocolate chip banana bread:

Naturally gluten-free, dairy-free, grain-free, paleo and refined sugar free!
Made in one bowl: I love a good easy quick bread, and this healthy banana bread is just that!
Customizable: You can make banana bread muffins, or swap out the chocolate chips for nuts like walnuts or pecans!
Freezes beautifully! Let’s be real, if I make a snack or dessert around here it gets immediately eaten, but I’ve frozen this almond bread before and it tastes just as delicious as fresh!

top down view of ingredients in small bowls for almond butter banana bread on a marble backdrop

Ingredients you’ll need

Bananas – You can make this with bananas that are yellow or ones that are yellow with a lot of spots. The softer and more spots the banana has, the more sweet the bread will be. I like the bananas to be yellow, still be firm with just a couple of brown spots.
Almond Butter – Use a natural almond butter with no additional oils or sweeteners. You can also make this banana bread with cashew butter.
Coconut Sugar – To add sweetness. You can use light brown sugar instead if you’d like.
Almond Flour – Use a finely ground blanched almond flour for the best texture. You could also try a different nut flour instead.
Chocolate Chips – I’ve made this bread with all sorts of chocolate chips but like a semi-sweet chip best for it. You can also use dark chocolate chips if you’d like, or a combination of the two. If you tolerate dairy, milk chocolate would also work. If you don’t like chocolate chips, you can also add chopped nuts and a pinch of cinnamon if you’d like!

close up shot of sliced loaf of chocolate chip banana bread on a wire rack

How to make Almond Butter Banana Bread

Step 1: Peel and mash your bananas. I peel and break the bananas into a few pieces and smush them into the measuring cup, then transfer them to a large bowl and mash well.

Step 2: Mix the batter. Add the almond butter, eggs and vanilla extract and whisk until the batter is smooth. Then add the almond flour, tapioca starch, coconut sugar, baking powder, baking soda and salt and use a whisk or spatula to mix until just combined. Add ¾ cup of chocolate chips to the batter and use a spatula to combine.

Step 3: Bake. Line a 9×5” metal loaf baking pan with parchment and pour in the batter. Top with the remaining chocolate chips and feel free to add more if you’d like. Place the loaf pan in the oven on your middle rack for approximately 50 minutes. You may need a few more or less minutes depending on your specific oven, so I recommend checking at 45 minutes and then continuing baking until the top is golden and firm. I like to use a food thermometer and test the bread for doneness. Ideally I remove the bread when the food thermometer reads around 195 degrees Fahrenheit at the center. Remove the pan from the oven and allow it to fully cool.

Step 4: Serving and storing: When the bread has fully cooled, remove the loaf from the pan and slice into 8-12 slices. Store bread in an airtight container at room temperature for about 3 days. Make sure the almond butter banana bread is fully cooled before storing this way. Otherwise, I like to tightly wrap the bread in plastic wrap and foil and place in the freezer. When I want a piece, I remove a slice and microwave it until warm.

top down shot of mashed banana in a glass bowl

top down view of glass mixing bowl with banana bread ingredients being whisked together

FAQS and Tips

Substitutions for almond butter in banana bread:

If you don’t like or can’t eat almonds, you can use cashew butter or peanut butter in this banana bread recipe at a 1:1 ratio in lieu of the almond butter. Instead of almond flour, you could try a different nut or seed flour.

Can you make banana bread eggless?

I have not tried to make this recipe without eggs, but to make it vegan you could try using three flax eggs instead of the eggs, or a combination of a flax egg and some applesauce or more banana. I find that I can substitute a vegan ingredient for up to two eggs in most baking recipes, but it’s worth a try for this one!

How do I store almond butter banana bread?

This banana bread is best stored tightly wrapped or placed in an airtight container and stored at room temperature for 3-4 days. It’s very important to make sure the bread is fully cool before doing this or it will get a bit wet and soggy. Storing in the refrigerator can dry the bread out, so if you don’t plan to eat it within a couple of days, I personally like to freeze the bread by wrapping it in plastic wrap and then foil. I freeze it sliced so I can remove a slice when I want some and let it thaw or pop it in the microwave for a few seconds to warm up.

Can I make this recipe into muffins?

Yes! To make almond butter banana muffins, pour the batter into a muffin pan with liners and top with chocolate chips. Bake at 350 degrees for 18-22 minutes and remove from the oven when they are firm and golden on top. For another banana muffin recipe, you can also try my blueberry banana oatmeal muffins!

close up shot of a slice of banana bread on a white plate with a black fork

Did you make this recipe? Please leave a comment and review rating below. For more recipes, food photos and tips, follow along @priscillacooks on Instagram as I’m most active there!