This simple, naturally sweet banana bread made with almond flour, honey, and chocolate chips is one of my favorite breakfast options. It’s a good source of protein and fibers, the perfect start of my mornings.
There’s something timeless about banana bread, but this version strips it back to the essentials. Made with just 5 ingredients, this banana bread is naturally gluten-free, refined sugar-free, and incredibly satisfying.
Instead of regular flour, it uses ground almonds, which give the loaf a moist, tender crumb while adding healthy fats and protein. Ripe bananas and a touch of honey provide all the sweetness needed, and a handful of chocolate chips makes it feel indulgent without going overboard.
This is the kind of recipe you make when you want something comforting, nourishing, and easy: no complicated steps, no long ingredient list, and no mixer required.
Texture & Storage Tips
- This banana bread is moist and dense, thanks to the almond flour
- It slices best once fully cooled
- Store at room temperature for 1 day, or in the fridge for up to 4 days
- Freezes well, sliced
Nutrition Information (Approximate)
Whole loaf
- Calories: ~2,650 kcal
- Protein: ~84 g
- Carbohydrates: ~255 g
- Fat: ~165 g
Per slice (10 slices)
- Calories: ~265 kcal
- Protein: ~8.4 g
- Carbohydrates: ~25 g
- Fat: ~16.5 g
Values are approximate and may vary depending on ingredient brands.
Why you’ll love this banana bread
- Only 5 ingredients
- Naturally gluten-free
- Refined sugar-free (sweetened with bananas & honey)
- Rich, moist, and deeply satisfying
- No fancy tools required
This is one of those recipes that proves simple really is best.
Check out also my other recipes made with ripe bananas:
Gluten-free, low sugar banana bread
4
servings10
minutes45
minutes265
kcalKeep the screen of your device on
Ingredients
3 medium ripe bananas
2+½ cups ground almonds (almond flour)
3 eggs
¼ cup honey or maple syrup
¼ cup chocolate chips
How to
- Preheat your oven to 180°C / 350°F. Line a loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Mix in the eggs and honey until fully combined.
- Add the ground almonds and gently fold until you get a thick, even batter.
- Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a rack to cool completely.
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