Chocolate Chip Banana Bread

This chocolate chip banana bread is a game-changer. Kids love it, adults love it, everyone LOVES it! Mainly sweetened with ripe bananas, this crowd-pleasing recipe is one continually make over and over.

Brown rice flour is a whole grain flour that has a mild, nutty flavor. It’s a versatile addition or substitution to gluten-free recipes, especially baked goods.

Using a combination of brown rice flour and almond meal flour creates a pleasing texture, dense enough to stay together but light enough to melt in your mouth.

And who doesn’t love chocolate chips?! Of course, the chocolate chips are a delicious addition to the banana bread. Although, if you choose to leave them out, I believe you will still be delighted in the taste and texture of the bread.

This recipe is free of gluten, dairy, refined sugars, refined oils, and peanuts.

Makes 12 servings

Nutritional info for 1 serving (1 slice):
220 calories, 6g protein, 29.1g carbs, 10.8g fat, 11.5g sugar, 2.8g fiber

  • 2 eggs
  • 2 very ripe bananas
  • 1/3 cup unsweetened vanilla almond milk
  • 3 tablespoons maple syrup
  • 1 cup + 2 tablespoons brown rice flour
  • 1½ cups almond meal flour
  • 2 teaspoons baking powder
  • ½ cup chocolate chips
  1. Preheat oven to 325 degrees F. Coat a loaf pan with non-stick spray and set aside.
  2. In a large mixing bowl, whisk eggs, bananas, almond milk, and maple syrup until smooth.
  3. Add protein powder, flours, and baking powder to the mixing bowl. Stir until well combined.
  4. Stir in chocolate chips.
  5. Pour batter into loaf pan and smooth down with a spoon.
  6. Bake in the oven for 50-54 minutes, or until a toothpick comes out clean when inserted into the center of bread.
  7. Let cool for 20 minutes.
  8. Remove from pan, cut into 16 even slices, and enjoy!

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