Almond Butter Chocolate Chip Banana Bread (Vegan & GF)

Vegan Gluten Free Banana Bread with Chocolate Chips and Almond Butter

Now that I’m working my way back into a running routine, I’m excited to start making more healthy post-run snacks to keep in the house for easy access! Any nut butter with banana is my favorite post-workout recovery snack, so why not throw them together in delicious gluten free & vegan banana bread recipe? Even if I weren’t trying to step up my fitness game, I’d still make this bread to enjoy.
healthy vegan banana bread gluten free chocolate chip almond butter dairy free
Banana bread is one of those treats that never gets old. My mom used to make a loaf almost every week because it was my dad’s favorite. Just the smell of banana bread cooking in the house brings so much nostalgia 💜  Whenever I have bananas going brown in the house; I’ll either freeze them for smoothies or bake with them. Last Sunday, I decided to spend the rainy day baking a loaf of healthy banana bread to bring some light to the dreary weather. I usually don’t add chocolate chips to banana bread because I’m a walnut girl, but Kyle is anti-walnut and pro-chocolate chips. I didn’t feel like eating this entire loaf of banana bread by myself, so I settled for chocolate chips! The chocolate chips were a nice addition, though.

This banana bread recipe is gluten-free, vegan, dairy free, and soy free (soy-free depending on the type of chocolate chips you use.) This is a great recipe to bake for snacks, dessert, or breakfast. I enjoyed a slice of the banana bread in the morning with coffee and in the afternoon with coffee! This bread only lasted a few days in the house because it was so delicious. I’m not patiently waiting for the next round of bananas to start turning brown so that I can make another batch (with walnuts this time!)
healthy vegan banana bread gluten free chocolate chip almond butter dairy free
This banana bread is filled with delicious and healthy ingredients — bananas packing potassium and fiber while almond butter is packing healthy fats and protein. I was initially going to use vegan butter, but changed my mind mid-recipe and decided to replace it with almond butter. The substitute was a success, and the texture of the bread couldn’t have been any more perfect. healthy vegan banana bread gluten free chocolate chip almond butter dairy free
healthy vegan banana bread gluten free chocolate chip almond butter dairy freeYou can use any nut butter as a substitute. I’m sure peanut butter would taste so delicious!
healthy vegan banana bread gluten free chocolate chip almond butter dairy free
healthy vegan banana bread gluten free chocolate chip almond butter dairy free

healthy vegan banana bread gluten free chocolate chip almond butter dairy freeChocolate chips or walnuts, you choose! healthy vegan banana bread gluten free chocolate chip almond butter dairy free

healthy vegan banana bread gluten free chocolate chip almond butter dairy free

healthy vegan banana bread gluten free chocolate chip almond butter dairy free

5 from 9 votes

Almond Butter Chocolate Chip Banana Bread

This recipe is gluten free, vegan, dairy free, and so darn delicious. 

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 14 Slices
Author Taralynn McNitt


  • 1 Tsp Lemon Juice (or apple cider vinegar)
  • 1/3 Cup Unsweetened Almond Milk
  • 3 Medium Extra-Ripe Bananas
  • 1/4 Cup Coconut Sugar (or your sweetener preference)
  • 1 1/2 Tsp Vanilla
  • 1/4 Cup Almond Butter
  • 1 Tbsp Sunflower Oil (any oil, or melted coconut oil)
  • 1 1/2 Cups All-Purpose Gluten-Free Flour (coconut flour/almond flour will not work)
  • 1 Tsp Sea Salt
  • 1 Tsp Baking Soda
  • 1 Tbsps Agave (or maple syrup)
  • 1/2 Cup Chocolate Chips (I used no added sugar Lily's Vegan)


  1. Preheat oven to 350.

  2. Add the almond milk and lemon juice to a small mixing bowl. Stir and set aside. 

  3. In a large mixing bowl, mash the bananas with a fork or potato masher. Once the bananas are mashed well, stir in the coconut sugar, almond butter, vanilla, and oil.  

  4. Add the almond milk and lemon juice to the large mixing bowl and combine. 

  5. Stir in the flour, baking soda, and sea salt. 

  6. Add in agave 

    **take a sample of the batter to determine if it's sweet enough! Remember that the chocolate chips will also add in extra sweetness

  7. Fold the chocolate chips into the batter. 

  8. Add the batter to a greased baking pan (9 x 5-inch), spread evenly.

  9. Bake for 35-40 minutes. 

    If the top of the loaf starts to brown before the center is done, cover the bread with tinfoil. Stick a knife into the bread and if it comes out clean, then the banana bread is done! 

    **mine was finished at 34 minutes

  10. Let the bread cool for a good thirty minutes before cutting the slices. 

    **I stored mine in the fridge

healthy vegan banana bread gluten free chocolate chip almond butter dairy free
This recipe makes fourteen slices of banana bread!

Nutrition Per Slice! 125 Calories, 24g Carbs, 4g Fat, 3g Protein, 4g Fiber, 8g Sugar

This recipe also works great for muffins!
healthy vegan banana bread gluten free chocolate chip almond butter dairy free
One of the best ways to eat this bread is by heating it and adding a little spread of vegan butter on top! 😋 I hope you enjoyed this recipe! If you make it, don’t forget to tag me so I can see your creation! xo

Questions for you!

  1. Are you team chocolate chip or team walnut?
  2. Should I make a cinnamon swirl or double chocolate loaf next?



  • Shirley

    I see the recipe says Almond Flour or Coconut Flour won’t work. But one of the comments suggests that maybe it will. What do you think? I have no issues with normal AP flour, but I need to make a “nut butter based dessert” for a cooking class that has certain “rules” .and was hoping to use an interesting flour of some sort. In fact, they don’t want me to use almond milk. Can I use water? Suggestions? Thank you! This looks beautifully perfect.

    Reply to Shirley
    • Jaime

      5 stars
      I used walnut milk and it worked very well 🙂

      Reply to Jaime
  • Natalie Ann Redman

    Oh this looks so yummy!

    Reply to Natalie Ann Redman
  • Myriam

    5 stars
    Can’t wait to try it! Do you think I could skip the oil…? Or maybe add a teaspoon instead of a tablespoon… Thanks my lovely 😍

    Reply to Myriam
  • Kate

    5 stars
    This was a success and we enjoyed it very much. I sent you a photo of my bread on Instagram.


    Reply to Kate
  • Ashton Jury

    Yum! Sorry I have to agree with Kyle and say I’m team chocolate chips! But sometimes I do toss nuts in as well as the chocolate. I love that you used Trader Joe’s almond butter that one is my favorite! I vote chocolate for now, and maybe a pumpkin cinnamon for fall!

    Reply to Ashton Jury
    • Taralynn McNitt

      Hahaha that’s ok 😂 I think they’re both great together. The TJ almond butter is so inexpensive! 😊

      ohhhhh pumpkin cinnamon sounds so good, even though it’s not fall lol

      Reply to Taralynn McNitt
  • Heather @ Polyglot Jot

    Wow this just might be the bread of my dreams! hahaha thank you so much for sharing this delicious looking beauty…I just picked up some almond butter from trader joes and I know what I’ll be using it for first!

    Reply to Heather @ Polyglot Jot
    • Taralynn McNitt

      I use the trader joes nut butter too! It’s the best because it’s not too expensive and you don’t feel bad for throwing it in a recipe! Hope you enjoy!!

      Reply to Taralynn McNitt
  • Mar

    5 stars
    This is my first time posting, I have been reading your posts and have made several of your recipes all of which have turned out great. I made these as muffins this morning. I used sunflower butter, apple cider vinegar, maple syrup, Himalayan pink salt as substitutes. due to many food allergies I always have challenges.Wanted to attached a photo of the muffins, didn’t see that option.

    Reply to Mar
    • Taralynn McNitt

      Hi, Mar!

      I’m so happy this recipe turned out for you! 😊 I love the idea of making them as muffins because they are so much more convenient that way. Thanks for sharing your substitutes for other people trying to make this recipe your way!

      If you want to email me the photo, I’d love to see it! You could also tag me on any social media!


      Reply to Taralynn McNitt
  • Becca

    Excited to try this one next as made your cookie recipe three times and brownie recipe too, both fab! 🙂

    Reply to Becca
  • Emily

    Can I use almond flour?

    Reply to Emily
  • Ralph

    5 stars
    I made the bread today. I used both walnuts and chocolate chips. I covered the top with foil at about 28 minutes to keep it from burning…good tip! I let it bake for the full 35 minutes, checking it twice with a knife. Maybe it could have baked another minute or two. But what a treat! I love it and will bake another loaf for my co-workers. Thanks.

    Reply to Ralph
    • Taralynn McNitt

      Hi, Ralph!

      Thank you for sharing! 😊 I’m so happy you enjoyed it and love hearing that you’re going to make one for your coworkers! They are quite lucky!


      Reply to Taralynn McNitt
  • Erin

    5 stars
    I am team walnut and that is what I made this recipe with. I added a pinch of pumpkin pie spice and used eggnog instead of almond milk. I wonder if I can make this with pumpkin instead of banana next time?

    Reply to Erin
  • Stacy Leigh

    I’m actually team chocolate chips and my husband likes walnuts. I’ve made banana bread with both once as an experiment and it turned out fabulous! I can’t wait to try your recipe. Make your double chocolate loaf next! Can you tell I like chocolate? Lol.

    Reply to Stacy Leigh
  • Krista

    this looks insanely good! I actually have gluten-free flour for these other muffins I’m making this weekend, so I’m adding this to my list of recipes for next week!!

    Reply to Krista
  • TaraLynn

    5 stars
    That looks Sooooo Delicious!!!!! I must Try!!!!! 🙂

    Reply to TaraLynn
  • Lindsey

    5 stars
    I made your recipe last night and it was a hit! We took your suggestion and used peanut butter because we didn’t have almond butter in the house. The kids kept calling it “cake.”

    Reply to Lindsey
  • tanya

    I love banana bread every way possible to make. Never a bad one. I love me some cinnamon too. So glad you getting into running again. I love to run at my own pace, great way to clear my head

    Reply to tanya
  • Charmaine Ng | Architecture & Lifestyle Blog

    I haven’t had banana bread for so long, now I’m craving it! This sounds even better than the classic recipe. Nothing a little chocolate can’t fix! 😛 💕

    Charmaine Ng | Architecture & Lifestyle Blog

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Kira


    Reply to Kira

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