Banana bread is one of those recipes that doesn’t need much to be good. This version is low in sugar but still full of flavor, thanks to the very ripe bananas doing most of the sweetening. I mixed in almond flour to give the loaf a tender crumb and a subtle nuttiness that makes it feel just a special. It’s simple, satisfying, and easy to adapt if you’d like to make it gluten free.

This loaf leans on simple ingredients and thoughtful swaps. By keeping the sugar low and letting the bananas shine, the flavor stays balanced rather than overly sweet. The addition of almond flour changes the texture just enough to make it interesting – soft and tender with a bit more body than a classic banana bread.

It’s a very easy recipe to adapt. If you’d prefer gluten-free, simple replace the all-purpose flour with oat flour or any gluten-free option. This recipe is flexible and forgiving – so experiment and have fun!

This banana bread is perfect sliced thick and served warm, with butter or on its own alongside a cup of coffee or glass or milk. It keeps well for a few days, making it just as good for slow mornings as it is for an afternoon snack or something simple to share.

Below you will find the full recipe, along with notes for making it gluten free and a few optional variations if you’d like.

If you love chocolate and banana – try these chocolate chunk banana muffins!

Chocolate Chunk Banana Bread

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Ingredients

• 3 ripe bananas + one for decorating
• 1/2 cup melted butter
• 2 eggs
• 1/2 cup coconut sugar*
• 1/3 cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 1 cup almond flour*
• 1 and 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 chocolate bar - chopped

Instructions

1. Preheat oven to 325 degrees F. Line your loaf pan with parchment paper.
2. In a medium bowl, mash three bananas. Add butter, yogurt, eggs, vanilla, and sugar. Mix to incorporate - don't overmix.
3. In a separate bowl: Mix almond flour, all-purpose flour, baking soda, and baking powder. Whisk.
4. Add dry ingredients to wet ingredients. Gently mix until incorporated.
5. Break up chocolate bar, chop, and fold in to mixture.
6. Pour mixture into loaf pan.
7. Bake for about 60 minutes or until toothpick comes out clean.
8. Allow to sit for a few minutes prior to cutting.
9. Serve as is or with butter.

Notes

You can substitute all-purpose flour for almond flour if you don't have it. Using almond flour will give your bread a nice texture.

Coconut sugar is said to be healthier - it's less processed, retaining small amounts of minerals and antioxidants, plus it has a lower glycemic index for a lower blood sugar rise.