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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