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Almond Flour Banana Bread

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sliced almond flour banana bread with chocolate chips

Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.

overhead image of almond flour banana bread

What You’ll Need To Make Almond Flour Banana Bread

Almond Flour – The one and only flour we use in this grain-free recipe is almond flour. Almond flour is a favorite among low-carb, gluten-free, and paleo recipes. It yields little-to-no flavor and, when done right, bakes up beautifully soft and tender. If you don’t already have a bag of almond flour in your pantry, I highly recommend you go pick some up. I’ve tried pretty much every brand of almond flour out there, and my favorite so far is this Anthony’s Almond Flour. Though whichever brand of almond flour you decide to use in this recipe, make sure it’s blanched almond flour, and not almond meal.

Coconut Sugar – A quarter cup of coconut sugar is all you’ll need to sweeten up this healthy dessert recipe! The bananas yield some natural sweetness of their own, and a touch of coconut sugar helps bring that out. If you don’t have coconut sugar, you can use brown sugar in its place.

Bananas – About two very ripe bananas should do the trick here! Or, however many mashed bananas you need to equal one cup. And while I feel like this goes without saying, make sure your bananas are super ripe for this recipe. You can tell a banana is ripe when it’s beginning to form large brown spots all around the outside peel.

Chocolate Chips – While optional, chocolate chips make this almond flour banana bread extra indulgent and delicious! If you don’t have chocolate chips, you can easily use one cup of chopped chocolate instead. I recommend semi-sweet chocolate or dark chocolate for this recipe. And if you’re looking to keep your entire loaf paleo, use your favorite paleo chocolate chips, such as these Hu Kitchen Chocolate Gems.

almond flour banana bread sliced

Tips and Tricks

  • Instead of greasing your loaf pan, line it with parchment paper. Also, cut your parchment paper larger than the loaf pan, leaving its edges sticking out from the sides of your banana bread. This’ll make it easier to lift and remove your bread from its baking pan!
  • Leave the almond flour banana bread to cool completely (about an hour) before slicing. Then, once cool, I recommend slicing the bread all at once, before storing. Lastly, store the slices in an airtight container at either room temperature for 3 days, in the fridge for 7 days, or in the freezer for up to 3 months!
  • For the ultimate slice of banana bread that’ll leave your tastebuds singing, toast it before eating! Then, once toasted, top that baby off with some vegan butter, ghee, peanut butter, and/or almond butter. Let me tell ya, toasted almond flour banana bread makes for the perfect afternoon snack or nightcap.
the inside of almond flour banana bread

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan grain-free banana bread, try replacing the eggs with three flax eggs. One flax egg equals one tablespoon of ground flax seed meal mixed into three tablespoons of water. While I haven’t tried this vegan option myself yet, I’m sure it’d work just fine!

Make it Added Sugar-Free: Because the bananas are so naturally sweet, you can totally leave the coconut sugar out of this healthier dessert recipe.

4.34 from 3 votes

Almond Flour Banana Bread

Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.
Print Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 slices

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 1 cup mashed banana (about 2 very ripe bananas)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×5-inch loaf pan with parchment paper.
  • Whisk together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon in a large bowl.
  • Add in the melted coconut oil, mashed banana, eggs, and vanilla extract – mix until fully combined. Fold in chocolate chips if using, until evenly dispersed throughout batter.
  • Transfer batter to prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted down the center of the bread comes out clean. Remove from the oven and transfer to a wire cooling rack, cool bread completely (about 1 hour) before slicing.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Gluten-Free Chocolate Chip Cookie Brittle

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stack of gluten-free chocolate chip cookie brittle

Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

gluten-free chocolate chip cookie brittle in a bowl with milk on the side

What You’ll Need To Make Gluten-Free Cookie Brittle

Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

gluten-free chocolate chip cookie brittle stacked

Tips and Tricks

  • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
  • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
  • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

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Gluten-Free Chocolate Chip Cookie Brittle

Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
Print Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings

Ingredients

  • 1/2 cup coconut sugar
  • 1/2 cup neutral tasting oil, see Notes
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
  • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
  • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
  • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
  • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

Video

Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

    • Nutrition

    Calories: 300kcal

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    Breakfast

    Double Chocolate Chia Pudding

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    two cups chocolate chia pudding

    Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

    chocolate chia pudding in cups with whipped cream and chopped chocolate on top

    What You’ll Need To Make This Double Chocolate Chia Pudding

    • Non-Dairy Milk – Use any non-dairy milk you’d like! I used the Elmhurst Almond Milk since it’s what I had on-hand, and I love their simple ingredients (literally just almonds and water). Though whichever non-dairy milk you use, make sure it’s completely unsweetened. The maple syrup in this plant-based recipe yields all the sweetness we need.

    • Maple Syrup – This unrefined sweetener is slightly lower on the glycemic index than white sugar, meaning it’s less likely to cause that awful sugar spike, then crash. I absolutely love maple syrup, and use it whenever possible! It’s super versatile, perfectly sweet, and has this caramel-y flavor that is to-die-for. However, if you don’t have maple syrup, you can use honey or date syrup in its place.

    • Cocoa Powder – Unsweetened cocoa powder, that is! While most cocoa powders are unsweetened, there are a select few on grocery store shelves that have sugar in them. So learn from my mistakes here, and don’t accidentally throw the sweetened kind into your cart. Ghirardelli and Hershey both make very good unsweetened cocoa powders. And if you want to make this vegan recipe even healthier, then use cacao powder instead. Cacao is less processed than cocoa, and is chock-full of vitamins and minerals.

    • Chia Seeds – These tiny black seeds are the star of our double chocolate chia pudding recipe! Chia seeds are a superfood (for reasons I’ll get into in the next section), are gluten-free, and can be found at most grocery stores. Though if you can’t find chia seeds at your local grocery store, try a health store or vitamin shop instead. Also, Amazon sells pounds of them!
    spoon scooping chocolate chia pudding out of a cup

    Are Chia Seeds Healthy?

    Yes, chia seeds are super duper healthy! They’re loaded with all sorts of nutrients, such as:

    • Iron – increases energy and focus.
    • Manganese – essential for bone health and development.
    • Phosphorus – repairs damaged muscle and bones.
    • Selenium – protects against cell damage and infection.
    • Magnesium – boosts heart health and helps regulate blood pressure.
    • Calcium – vital to building and maintaining strong bones.

    They’re also a great source of plant-based protein, fiber, and healthy fats!

    Toppings/Add-Ins

    • Protein Powder
    • Chocolate Chips
    • Fresh Berries
    • Sliced Banana
    • Peanut Butter
    • Hemp Seeds
    • Chopped Nuts
    • Granola
    5 from 1 vote

    Double Chocolate Chia Pudding

    Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Servings: 4 servings

    Ingredients

    • 2 cups non-dairy milk
    • 1/4 cup maple syrup
    • 1/4 cup cocoa powder
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/2 cup chia seeds
    • 1/4 cup chocolate chips or chopped chocolate

    Instructions

    • Whisk together the milk, maple syrup, cocoa powder, vanilla extract, and salt in a bowl.
    • Add in chia seeds and chocolate chips, stir once to combine, then cover and refrigerate for at least 4 hours and up to overnight.
    • Once thick, remove from the fridge and give chia pudding a stir before serving.

    Notes

  • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Easy Fudge Recipe Without Condensed Milk

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    fudge without condensed milk stacked on a plate.

    If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious!

    close up image of fudge without condensed milk

    What is Condensed Milk? How is the fudge made without it?

    Condensed milk is cow’s milk from which water has been removed. It’s also sweetened with added sugar and is often used in traditional fudge recipes because it’s thick and sweet. However, not everyone has condensed milk in their pantry. So, if you want to make fudge on a whim, you need to improvise with some basic ingredients that you likely already have on hand. This is where my recipe comes in handy!

    Melting the butter and chocolate in the microwave is the easiest way to create this fudge without condensed milk. But, this can also be done on a stovetop by melting and constantly stirring until combined.

    However, keep in mind that evaporated milk is completely different and shouldn’t be used as a substitute.

    overhead image of fudge without condensed milk cut into squares.

    Main Ingredients For Fudge Without Condensed Milk Recipe

    • Chocolate – your choice of dark chocolate or chocolate chips!

    • Butter – I used non-dairy.

    • Milk – I used almond milk.

    • Powdered Sugar

    • Vanilla Extract

    Tips When Making This Fudge Without Condensed Milk Recipe

    • Chocolate: I recommend using semi-sweet chocolate or darker. I used 70% dark chocolate for this fudge recipe and had delicious results. The additional powdered sugar contributes quite a bit of sweetness to this recipe, therefore to avoid fudge that’s too sweet, use a dark chocolate which contains less sugar.

    • Milk: I used almond milk but regular milk works fine too. Or if you’re feeling adventurous, you can try chocolate milk!

    Storage

    Store this fudge in the fridge for best results! If left at room temperature, the fudge runs the risk of melting (especially in warmer climates). I actually prefer to store my fudge in the freezer in the summertime, it’s still soft enough to sink my teeth into – but perfectly firm, cold, and just SO delicious!

    Easy Fudge Recipe Without Condensed Milk
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    Easy Fudge Recipe Without Condensed Milk

    3 from 130 votes
    Recipe by Samantha Course: DessertsCuisine: AmericanDifficulty: Easy
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Total time

    0

    minutes

    If you’re looking for a fudge snack that you can easily make at home, try my fudge recipe which only requires a few basic pantry ingredients. It doesn’t require sweetened condensed milk as many fudge recipes do, but it’s just as delicious!

    Ingredients

    • 6 Ounces Dark Chocolate (or 3/4 cup chocolate chips)

    • 1/4 Cup Butter (Dairy or Dairy-free)

    • 1/4 Cup Milk (Dairy or Dairy-Free)

    • 2 Cups Powdered Sugar

    • 1 Teaspoon Vanilla Extract

    Directions

    • Line and grease a loaf pan. 
    • Microwave chocolate, butter, and milk in a bowl for 2 minutes or until melted – stir to combine.
    • Add in powdered sugar and vanilla extract, beat with a hand or stand mixer until smooth.
    • Transfer mixture to prepared pan, cover, and refrigerate for 1-2 hours or until firm. Use a greased knife to cut fudge into squares.

    Recipe Video

    Notes

    • This fudge is best stored in the fridge or freezer.

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