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Espresso Banana Bread with Chocolate Chips (Gluten-Free, Dairy-Free, Paleo) Recipe

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4.3 from 9 reviews

This Espresso Banana Bread with Chocolate Chips is a delicious gluten-free, dairy-free, and paleo-friendly treat. Combining the rich flavors of ripe bananas, bold espresso, and dairy-free chocolate chips, this moist and flavorful bread is perfect for breakfast, a snack, or dessert. Made with almond, tapioca, and coconut flours, it offers a wholesome alternative to traditional banana bread.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 1/3 cup olive oil
  • 1/2 cup coconut sugar (or maple sugar)
  • 2 eggs
  • 1/2 tsp vanilla bean paste
  • 2 large ripe bananas, mashed
  • 2 tbsp instant espresso powder

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 3/4 cup dairy-free chocolate chips
  • Extra chocolate chips for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 inch by 5 inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Wet Ingredients: In a large bowl, whisk together the olive oil and coconut sugar until combined. Add the eggs, vanilla bean paste, mashed bananas, and instant espresso powder. Whisk again until the mixture is smooth and well blended.
  3. Combine Dry Ingredients: In a separate bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, and salt. Stir using a fork until all the dry ingredients are evenly incorporated.
  4. Combine Wet and Dry: Pour the dry ingredients bowl into the wet ingredients bowl. Gently mix until just combined, being careful not to overmix to keep the bread tender. Fold in the dairy-free chocolate chips evenly through the batter.
  5. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle a few extra chocolate chips on top for decoration. Bake for 45 minutes or until the bread is golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
  6. Cool and Serve: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • For a stronger espresso flavor, increase the instant espresso powder to 3 tablespoons.
  • You can substitute coconut sugar with maple sugar or brown sugar alternatives.
  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Feel free to add nuts such as walnuts or pecans for extra texture if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/espresso-banana-bread-with-chocolate-chips-gluten-free-dairy-free-paleo-recipe/