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Ingredients
- 3 bananas very ripe and mashed
- 3/4 cup almond butter
- 3 eggs
- 2 tsp pure vanilla extract
- 1/4 cup chopped walnuts
- 1/4 cup organic raw cane sugar
- 2 cups almond flour
- 1 scoop collagen peptides (optional for added protein)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup chocolate chips like Enjoy Life brand
Ingredients
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Instructions
- Preheat the oven to 350 degrees F and line an 8.5X4.5 loaf pan with parchment paper. Add the mashed bananas, almond butter, eggs, and vanilla to a large mixing bowl and mix well.
- Add in the remaining ingredients minus the chocolate chips, mixing until no clumps remain. Fold in the chocolate chips and pour the batter into the parchment-lined loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool and then slice and enjoy with a slab of your favorite nut butter! Store leftovers covered in the fridge.
This banana bread recipe was delicious and filling. It is a nummy breakfast! I did not use the collagen peptides and I used regular sugar. I recommend this one!
Thanks for sharing your positive feedback, Patty! So glad you liked this recipe!
This was delicious! A great use for bananas that are going mushy!
Agreed, Devon! Glad you enjoyed it!
I made muffins (in paper liners) instead of a loaf. They were very good. I will be making these again.
Oh that’s a great idea, Leslie!
Loved this!!! I used maple syrup instead and it was delicious!
These were great! I only had 2 bananas so added 1/2 cup unsweetened applesauce, omitted the sugar, and made them into muffins as well (350 degrees for 22-25 minutes). My daughter and I enjoyed them. 🙂
love that idea, thanks!
Any nutritional value .. calories per serving?
Hi Ami! We don’t currently include caloric information or nutritional facts (as we want to focus more on the whole, anti-inflammatory ingredients and how they nourish our bodies). However, we understand that many people need access to nutritional information for health purposes and encourage the use of apps such as MyFitnessPal if needed. ?
I have never used many of these ingredients before and I don’t bake from scratch often, so I was excited to try this. I made it exactly as the recipe was written. This recipe was delicious!! I will be making this again! Thank you TBL
Hooray! Love hearing that it was a success, Susanne! ?
So delicious! I put a loaf in the oven this morning before my workout and the yummy smell filled the house – I haven’t used collagen peptides before. There seem to be so many brands – any recommendations?
Vital Proteins makes a good one!
I made these, but used 1/4 cup of honey instead and a half a cup of unsweetened applesauce and made them into mini muffins. My kids LOVED them!
Has anyone tried this at high altitude–any recommended modifications?
Hi Susan! Our team personally hasn’t tried this but would love to hear your feedback if you do give it a try!
This should really get 5 stars. I have made a lot of unhealthy banana bread in the past and this is just as ,if not more, delicious than that recipe.
It came out moist and wonderful. I live in Colorado at higher altitude so it did take a bit longer to bake it. I wont go back to my old ways again. This is a keeper in my recipe file for sure!!
Hooray! We’re thrilled this gets 5 stars in your book, Jill! ❤️
Wonderful banana bread. I omitted sugar and it was plenty sweet from ripe bananas and semi sweet chocolate chips. Thank you!
Hooray! So glad you enjoyed this, Anna. Thanks for sharing!
Has anyone tried this with unbleached wheat flour? Would proportions be the same? Thanks!
Hi there! The ratios should be the same from almond flour to wheat flour. Please let us know when you try it!
Wondering if I could simply omit the bananas, or are they needed for texture?
Hi Jennifer! The bananas are actually for the texture of the bread, as they help the bread bake correctly. ?
I subbed flax eggs to make it vegan, and omitted the sugar. It was still plenty sweet with the banana and chocolate chips.
Love this recipe. I’m sensitive to almonds, so I used sunflower seed flour and sunflower seed butter. I also omitted the cane sugar but used just a teaspoon of maple sugar. I made muffins, and found that (at least with my substitutions) they only needed about 25-30 minutes of baking time. These are a staple at my house now – I love a good high-protein, grain-free breakfast bread, and they travel well, too.
Wow, sounds delicious, Suzanne! So glad you enjoyed this recipe! 🙂
Oops I said teaspoon of maple sugar. I meant tablespoon! ?
very very good – love the flavor and creaminess the almond butter adds, no toppings needed when you eat a warm slice! I made as written other than subbing regular sugar for the cane sugar. Thanks!
So glad you enjoyed this recipe, Sarah!
This recipe is a staple at my place now! I’m sensitive to nuts, so I sub sunflower seed flour and sunflower seed butter for the almond flour and almond flour, and it comes out delicious. I also use just a tablespoon of maple syrup instead of the sugar, and it’s still plenty sweet. I make it as muffins and bake just 18 to 20 minutes at 350. These make such great traveling snacks!
Goodness, I didn’t remember that I already commented on this! You can delete my last comment for redundancy! ?
Haha! So glad you’re enjoying this recipe this much! 🙂