Almond Flour Banana Chocolate Chip Loaf



  • 3 cups nut flour
  • 1 cup quinoa flour
  • 1/3 cup honey
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 2 mashed ripe bananas
  • 1/4 cup melted butter or coconut oil (if necessary)
  • 1 1/2 TBSP lemon juice
  • 1/2 cup chocolate chips

    Throw all ingredients into a food processor, mixer, or blender, and combine. If the batter is really thick add the melted butter a little bit at a time until the batter is muffin consistency.

    Put batter into a loaf pan prepped with butter or coconut oil.

    Bake at 350 degrees F for about 1 hour, check for doneness, if more time is necessary, turn oven down to 300 F for 15 min, until the loaf top springs back when pressed, or a knife inserted in the middle comes out clean.

    Put on cooling rack until well cooled before turning out.

2 Responses to Almond Flour Banana Chocolate Chip Loaf

  1. Michelle says:

    What can you use in place of nut flour?

  2. emhowell52 says:

    I’m not too sure as to using other flours as this recipe is an exercise in gluten-free baking/cooking as well as trying to be as glycemic index neutral as possible. There are various gluten-free flours available (rice flour, kamut flour, potato starch, and others), but most of them can raise the blood-sugar levels to those similar to whole wheat bread or table sugar.
    Of course having honey and bananas in the recipe will make it less than G.I. neutral, so the honey could be replaced by some type of artificial sweetener, or home made unsweetened applesauce.

    For G.I. ratings and recipes check out the following sites:

    If the situation is an intolerance to nuts, then this recipe isn’t for you. Checkout the following websites:

    All the best,

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