A few years back I shared this incredible almond flour banana bread and it got TONS of rave reviews from AK readers. After that, I figured it was time to try another version that was just as unbelievably delicious. So I set out on a quest to make a banana bread that tasted exactly like a fudgy brownie. It turned out even better than I could’ve imagined and has quickly become one of the most popular quick breads on Ambitious Kitchen!
That’s right everyone, this healthy chocolate banana bread truly tastes just like a fudgy brownie and you’re going to want to bake it up ASAP. I was blown away the first time I had a slice, and then immediately ate another one topped with peanut butter + a sprinkle of sea salt.
Yep, it’s that good.
What makes this chocolate banana bread healthy?
Traditional chocolate banana breads tend to be packed with oil and refined sugars, making them almost like a rich cake. Don’t get me wrong, I love a good slice of cake, but I wanted to lighten up this chocolate banana bread to make it a wonderful snack, easy breakfast or even a healthier dessert. What makes this bread more nutritious? It’s:
- Oil-free: that’s right, this healthy chocolate banana bread is deliciously moist without having any excess oil.
- Naturally sweetened: with just ripe bananas and pure maple syrup. Dark chocolate chips add an extra touch of sweetness — feel free to use whatever brand you like.
- Gluten, grain & dairy free (and paleo): because this bread just uses almond flour + cocoa powder as the dry ingredients and zero butter or other types of dairy.
- Filled with healthy fats: almond flour also provides a good amount of healthy fats to keep you feeling satisfied when you enjoy the bread for breakfast or as a snack.
Ingredients in healthy chocolate banana bread
This incredible grain & gluten free chocolate banana bread recipe is naturally sweetened, lower in carbs and made with healthy fats. I love how nourishing it is thanks to almond flour, easy to make, and absolutely perfect for all of my chocolate lovers. Plus, it’s deliciously moist and packed with plenty of chocolate chips. What’s life without chocolate? Here’s what you’ll need:
- Overripe bananas: make sure to use bananas that have lots of brown spots on them. This will give the bread a natural sweetness.
- Eggs: the eggs keep this chocolate banana bread super moist and fluffy. I haven’t tried it with flax eggs but let me know if you give it a shot.
- Pure maple syrup: you’ll just need a bit of maple syrup so that the bread is perfectly sweet. Date syrup would also work well. I would not recommend using honey as it could cause the bread to burn.
- Vanilla extract: just a little vanilla makes a big difference in baking. If you’re out you can also use a splash of bourbon. Learn how to make vanilla extract here!
- Almond flour: we’re using fine, blanched almond flour in this recipe to keep it gluten & grain free.
- Unsweetened cocoa powder: this gives the bread that rich chocolate flavor.
- Baking staples: gotta have both baking soda and salt.
- Dark chocolate chips: is there anything better than bites of chocolate in every slice? Feel free to use dairy free chocolate chips, too.
- Fancy sea salt: I love sprinkling a little fancy sea salt on top of each slice. Optional, but so delicious!
Tips for making this banana bread
Here are some of my best tips for ensuring your gluten free chocolate banana bread comes out perfect:
- Follow the recipe. The best way to ensure the success of this healthy chocolate banana bread is to follow the recipe and use the exact ingredients as written. I haven’t tried this bread with different flour substitutes, so I’m not sure how the bread would turn out when substituting them.
- Use overripe bananas. Using bananas that have LOTS AND LOTS of brown spots and are very soft will help keep this banana bread both sweet, perfectly moist and delicious. Trust me.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
- Enjoy it the next day. Banana bread is always best the day after it’s baked, as the sugars release the bread gets sweeter!
- Add your fav mix-ins. Feel free to add in 1/2 cup of chopped walnuts or pecans for additional healthy fats!
Turn it into muffins
You can absolutely use this gluten free chocolate banana bread recipe and turn it into muffins! Here’s how to do it:
- Spray a 12 cup muffin tin with nonstick cooking spray or use muffin liners. To be safe, I always spray the inside of the liners too.
- Prepare the batter as directed, then divide evenly between liners.
- Bake for 18-23 minutes at 350 degrees F or until a tester comes out clean.
Storing & freezing tips
- To store: this healthy chocolate banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
- To freeze: simply wrap in plastic, then tightly in foil, and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat.
More ways to use ripe bananas
- Best Ever Healthy Banana Bread Recipe
- Chia Banana Bread Energy Bites
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
- Peanut Butter Lover’s Banana Bread
- Cottage Cheese Banana Oatmeal Protein Pancakes
Get all of my recipes using ripe bananas here!
If you make this healthy chocolate banana bread recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Chocolate Banana Bread
Ingredients
- 3 very ripe medium bananas (ones with LOTS of brown spots), mashed (1 ¼ cups mashed banana)
- 3 eggs
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 ½ cups packed fine blanched almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 50 minutes-65 minutes or until the tester comes out almost clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) Top with your favorite nut butter or butter and sprinkle with a little sea salt. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on June 9th, 2020, and republished on January 22nd, 2023.
353 comments
Could an egg replacer be used for this recipe? I know its tricky with almond flour. My baby is allergic to eggs but I want to make this for the whole family, looks delicious!!!
Hi! You could try using flax eggs! Just note that I have not yet tested it 🙂
I made it with a flax egg and it turned out great! Well I did 1.5 flax egg since it called for 3. Not sure if that’s right, but it worked.
Hi
Just wanted to check that instead of 3 flax eggs, you used 1.5 flax eggs? But the remaining ingredient quantities remained the same?
I used 9 Tbsp of aquafaba (liquid from a can of chickpeas) instead of eggs, and they turned out great!
Thank you for this recipe! I made them into muffins and added pecans!
Love love love
The texture is great and it’s so delicious! A healthy brownie treat indeed.
I am currently breastfeeding and have to find dairy free gluten free treats and this couldn’t have come at a more perfect time 😃
Can’t wait to try it with some peanut butter!
Now I have to do my best not to eat all at once 🙈
Amazing! I’m so glad they worked out as muffins 🙂 such a great snack for breastfeeding!
How long did you bake them as muffins?
This will be my new go-to banana bread recipe. Unfortunately, I did not have any chocolate or chocolate chips to add, but I added some crushed walnuts instead and the result is AMAZING (eating a hot slice as I type this review). Thanks for yet another great and healthy recipe!
Perfect! Love the idea of adding chopped nuts 🙂 glad you enjoyed!
Hey Monique, this recipe looks amazing! Is there any change to make it without eggs? Thank you!
Hi! You could try using flax eggs, but please note that I haven’t tested it this way. Let me know if you do give it a try!
Holy cow. I had six frozen bananas so I defrosted and doubled the batch. Cooked both pans together for 60 minutes and they are SO GOOD. I put a little peanut butter on mine and my husband used some fresh berries. Thanks for the best after dinner treat to cure a sweet tooth!
Love it!! So glad you both enjoyed 🙂
Omg! NEW GO TO RECIPE!!! I took it out of the oven and it looked like a healthy brownie. I subbed erythritol for the maple syrup and 1/2 cup oats for 1/2 cup almond flour and it was perfect. Moist, not mush. LOVE
I’m glad that worked out well! My new fav, too 🙂
Hello Cathy, how much erytritol do you use?
Hey Monique, Here’s in the UK I struggle to get some of the ingredients for your recipes x However, I can purchase the blanched almond flour in my health food shop for this incredible looking banana bread but not chocolate chips, nor in the grocery shops x Can a smashed up bar of dark chocolate be used instead….would it make the texture too wet? Really NEED to make this!
I made this with chopped up 71% dark chocolate (only had about 1/4 cup) but it turned out great! I think the chocolate flavor of the bread is enough on it’s own to do without the chocolate chips.
Hey Jax! Yes, absolutely feel free to smash up a dark chocolate bar 🙂 Enjoy!
Another great recipe to you! I did not change a thing, everything came out perfect. i only did oven proof glass loaf pan, buttered it up and voila! thanks for another great and healthier recipe!
Amazing! So happy to hear that 🙂
This is SO GOOD! Definitely making it again asap.
So glad you loved it!!
Didn’t have almond flour, so subbed 2/3 cup cassava flour + 2 tbsp coconut flour + 2 tbsp tapioca starch. Baked as muffins (~25 minutes), texture came out great!
I’m glad that worked out well!!
Hi Monique, is cacao powder the same as cocoa powder?
Hi! Cacao powder can tend to be a bit more bitter, but it can be used the same way 🙂
This chocolate banana bread is so good! I subbed a flax egg for one of the eggs. The texture was fluffy, light… delicious!! Also it was v easy to make, which is helpful. Great recipe, will be making it again for sure.
I’m glad that worked out well! New favorite 🙂
Can you please help me with any suggestions and ratios: my son is allergic to all nuts and I cannot use almond flour. I am willing to use traditional flours or accept any alternative ideas!
Hi! Try this banana bread recipe instead 🙂
This is the perfect guilt free combo of banana bread and brownies! I made the recipe almost exactly as it’s written. I did only have two large bananas rather than three, but they were very ripe. I didn’t change any of the other ratios and they turned out moist, soft and insanely delicious. Thanks for the new gluten free banana bread recipe!
Perfect! So glad you loved this one!
I made this recipe into muffins this morning, and substituted the eggs with 9 TBSP of aquafaba (liquid from canned chickpeas) to make them vegan. They were moist and delicious, perfectly sweetened! Great recipe!
Amazing! I’m glad that worked out well!
Delicious!!!! Just made this and my family loved it. My dad is very picky and he kept saying how great it was. If he knew it had almond flour be would have refused, but he loved it!!! All of your recipes are delicious and it gets my dad to eat a little better without him even knowing which is fantastic! Super easy and super chocolatey for that craving you may have.
So happy to hear that, Vivian! Such a great, healthy treat 🙂
I tried to veganize this recipe by using flax eggs.. twice. I wish if turned out but it wouldn’t cook all the way through 🙁 I know it would be sooo yummy if it worked though. Please let us know if you try it!!
Sorry to hear that, Chelsey! I will update if I do try it (and feel free to check the comments if other people have!)
Is the unsweetened cocoa powder raw or Dutch-processed? Thanks!
I use a natural cocoa powder (not Dutch-processed).
This chocolate banana bread was a hit with my 6 year old semi picky eater son! It is so decadent and fudgy!
So happy to hear that! One of my new favs 🙂
Seriously incredible. Perfect amount of sweetness, perfect texture, and I love how tall the loaf baked up. Will definitely be making again and again.
So happy you loved it!!
Absolutely delicious
One of my favs! Glad you loved it 🙂
OMG!! I’m making my second batch this morning it was so good. The moment she shared this recipe on social media, I noticed I had the right amount of browned bananas and got to it. I’m not kidding when I say I’ve had it every morning since she released the recipe. It’s THAT good. Do yourself a favor and make this tasty treat ASAP
Amazing! So happy you love this one!
Simple, quick, healthy and DELICIOUS
Absolutely! Glad you enjoyed!
This is the second recipe of yours I’ve tried, the first came out great but this one was a disaster. I followed the recipe to a T but it just didn’t come out right and the consistency of the batter was so strange and looked nothing like yours. I’m not sure where I went wrong but I think it would help others if you included more descriptive language of what the mixture looks like before its baked.
There is a how-to recipe video above that should help demonstrate what the consistency of the batter should look like. Feel free to check it out!
I made this slightly modified by using 1/2c + 1Tbsp coconut flour instead of almond flour (which I discovered mid-prep that I didn’t have). I also omitted the chocolate chips. The bread turned out moist and mildly sweet, perfect for a dessert fix while trying to watch what you eat.
I’m glad that worked out well!
This was SOOOOO good. Just the unsweetened cocoa powder and chocolate chips make it so decadent. Not sure if I underbaked it (60 min, maybe lower temp oven) but it doesn’t have that sturdiness it has in your photos. Turned out a lot softer and not crumbly but could’ve also been the overripeness of the bananas and the amount. Was more like a gooey brownie which I was not opposed to. MAKE THIS
So delicious! And yes if your bananas were a bit too ripe they could’ve added some extra moisture that changed the texture a bit. I’m glad you enjoyed regardless!
Can you taste the banana in this recipe? Not a huge fan of bananas but this recipe looks so delicious!!
Looking too good, I’ll try definitely…:)
Hope you love it!
These are so moist and absolutely delicious! We made muffins and they are amazing!
Perfect! So glad you enjoyed!
Outstanding recipe! Been looking for a healthier version of banana bread and this one took the cake – or maybe I should say the bread. It was yummy, full of chocolate goodness and we didn’t miss the typical white flour/sugar at all. Slices freezed perfectly using your instructions as well. shared this on Facebook and Instagram three days ago and already several friends have made it as well. Thanks for creating my new favorite baked good recipe.
So glad you found this one! The perfect banana bread (that tastes like chocolate cake!)
Omg…the BEST!!! So easy. Had all of the ingredients on hand. Definitely better the next day, and the day after that…if there is even any left. You’ve got to make this. Whole family loved, even my teenagers.
Perfect! So glad everyone loved it!
Love this recipe! But can I use more banana instead of maple syrup?? Also, can I use 2 yolks instead of 3 or must all 3 be used? Thanks!!
3 eggs should be used and you can try using another banana instead of maple syrup, but I haven’t tested it so I can’t be certain it will work!
Can I substitute whole wheat pastry flour for almond flour and keep all other proportions the same? Thank you!
Hi! I wouldn’t recommend it as the texture will be much different. Try my almond flour banana bread instead 🙂
Hi, I’m trying to lower my sugar intake. Would leaving out the maple syrup mess with the texture? Or do you recommend any substitution for the maple syrup?
To clarify, I meant non sugary substitution, in the case that leaving out the maple syrup does mess with the texture. Thanks!
You could try adding in another 1/2 extra ripe banana instead of the maple syrup!
I love your recipes but have a question. Can you substitute applesauce for bananas in the recipes. Can’t eat bananas. Thank you, wasn’t sure how else to inquire
You can try, but I’m not sure it will always have the best flavor.
So good! Followed the recipe to a t and came out amazing! I cooked it for 55 minutes in my oven. Love that it is naturally sweetened but still satisfies my sweets craving 🙂
Perfect! So glad you love it!
This is amazing! I made it last night and my family loved it! My 8 year old son said it was the most delicious thing ever. Thanks for all you do!
Unfortunately I didn’t end up loving this recipe. After cooking, the edges were super dry, but the center was still almost doughy and overall I didn’t think it was sweet enough. I usually LOVE AK’s recipes, but this one kinda disappointed me :/
Sorry to hear that, as this bread has such rave reviews. Again, it’s best to use very ripe bananas to bring out the flavor, and with chocolate chips there should be no issue on sweetness levels! It also sounds like maybe it wasn’t all the way done, or perhaps not what you expected texture wise. So sorry about that!
This recipe is to die for! Don’t forget the fancy salt and spread a little peanut butter on top of each slice, you won’t regret it!
Absolutely! My fav 🙂
i made this recipe and i must say it was absolutely amazing.This is something i will be baking a lot.
I’m so glad! One of my favs, too 🙂
Hi!! I know you like to use eggs in many of your yummy looking recipes— if there’s ever a substitute you know tastes good, I’d LOVE it. We are GF, DF and egg-free due to many allergies, so I’m always looking for ideas! Thank you so much for considering.
There are often other great substitutes for egg that are not flax eggs— so those are most helpful!
Hi! You can try flax egg if you’d like, but unfortunately I can’t test all my recipes to be egg free/ dairy free/ gluten free, etc. I do my best to provide subs and always give suggestions!
Do you think the use of almond meal instead of almond flour would be okay in this recipe? I’ve noticed in some of your other recipes that you have advised not to. Thanks!
Texture would be a bit different but I think it would still work.
These were delicious! Made them as muffins and baked for about 25 minutes. Such a great grab n go breakfast option. Love how there is only 1/4 cup of sweetener!!
Perfect! Love that idea!
This is really good. I added a few extra tablespoons of maple syrup bc I wasn’t sure if my bananas were ripe enough and I wanted to make sure the bread was slightly sweet. Perfect snack for during the day when you are craving something sweet but also want something nutrient dense
Perfect! Glad you enjoyed!
Made these into muffins. I love how satisfying they are while still feeling indulgent. My husband said they needed more sugar but my son and I love them as is!
Absolutely! Glad they were a hit 🙂
The healthy nut bread was simply amazing luvd it
So happy to hear that!
This banana bread is DELICIOUS. The more chocolate in a recipe, the better. I only had two and 1/4 cups of almond flour so I used about a tablespoon of coconut flour to sub and it turned out amazing. The bread is SO moist (one of my favorite things about almond flour). It is delicious right after it cools a bit – I don’t feel like it even needs butter! It’s almost like a dessert but so, so guiltless because of the nutritious ingredients. Will definitely save the recipe and make again.
Perfect! So glad you loved it!
4 year old approved! He put sprinkles on his half. I put cacao nibs and sea salt on mine. They will be perfect for quick breakfast. Thanks
Love it! Happy to hear that 🙂
Can I use regular flour? Thanks.
I wouldn’t recommend it – sorry!
What about oat flour? Nut allergy kid in the house so can’t use almond. Thanks!
Hi! You could try it but I think the texture would be really different. Let me know if you do! I also have a nut free chocolate zucchini bread you might like 🙂
Easiest and quickest recipe! And it also tastes SO delicious. I can tell I’ll be making this again soon.
So glad you loved it!
Any advice if I were to sub monkfruit for the maple syrup? Curious if that would lower the carb content 🤔
I don’t typically bake with alternative sweeteners so I’m not sure! I do think monkfruit is much sweeter than maple syrup so would watch out for that.
I love this recipe! Made it with egg whites instead of egg and no chocolate chips (we were out) and it was so good! Not too sweet and you can still taste the banana! My family loved it, and with the chocolate chips, it will be AMAZING!
I’m glad that worked out well! Perfect treat or snack 🙂
This was a HIT in my family of picky eaters. My husband and daughter usually hate my “healthier” snacks and desserts but not this one. They had no idea I used almond flour until I told them. I will be making this again.
Amazing! So happy to hear that 🙂
Absolutely divine. Superb chocolate and banana flavors… tastes super indulgent but I love that it’s made with almond flour. My new favorite banana bread! I’ll be making this again.
This is a family favorite! I like to make them as muffins instead of the loaf. So quick and easy! I pretty much have this one memorized now!
So happy to hear that! Such a great breakfast or snack 🙂
Dreamy banana bread!! This bread is heavenly. I substituted my favorite pancake mix for half of the almond flour (not gf) and it turned out so well! I’ve been eating it with a smear of peanut butter or with greek yogurt!
I’m glad that worked out well! Yum!
Delicious!
This was delicious! I took mine out of the oven 15 minutes early and used less almond flour, and still found that it was a bit dry. Otherwise, no complaints! Do you have the almond flour measurements in grams? Maybe I still used too much almond flour.
It may have been dry because you used less almond flour, which helps to add moisture to recipes! Also be sure to use the correct size loaf pan 🙂 a 8×4 inch is perfect. Lastly, super ripe bananas will help with the texture and moisture too!
Delicious! Tastes like a brownie and banana bread all in one and sooooooo moist and yummy!
Absolutely! Glad you enjoyed 🙂
Love this recipe! About to make it again and cannot wait to add a little cacao powder for extra chocolate taste
So happy to hear that!
This is delicious! I only had two ripe bananas so I used an additional 1/3c of pumpkin purée and it was undetectable. I added 1/3 c toasted and chopped pecans as recommended and loved it. Kids loved it. They had no idea they were eating something “healthy”. And they are picky! It feels decadent because of the chocolate flavor, in the best way!
Perfect! Great idea. Glad it was a hit!
This is the best thing i’ve ever tasted. I need to make this again ASAP.
So glad you love this one!
So, so good. I’m so exited to have found this yummy banana bread. I love chocolate and this is just amazing. Thanks, Monique.
So glad you loved this one!
This banana bread is simply amazing! It is definitely our household favourite version of banana bread, and our friends love it to! Thank you so much, Monique 🙂
Amazing! I’m so glad!
This is my new favorite banana bread recipe! The texture was perfect. Both of my roommates said that it was the best gluten free bread they have ever had. I will be definitely be making this again!
So happy to hear that!
Wow, wow, WOW. I am NOT a baker and most of my “healthier” attempts come out horrendous, even when following a recipe but this chocolate banana bread was 1. SO easy to make 2. Absolutely delicious and moist. Will 100% be making again!
So glad you gave this one a try! One of our favs, too 🙂
Two of my favorites in one. I love this! Thank you again for sharing amazing recipes 🙂
Absolutely! Glad you loved it 🙂
What is the measure in grams for the flour?
While I felt this was a bit too chocolatey, the recipe itself was easy to follow, and flavorful. I added some frosting to lighten up the flavor but I gave it five stars because of its preference, not execution. Thank you for sharing the recipe.
Glad you enjoyed even with all the chocolate!
Absolutely one of the best cakes/breads I’ve ever baked! Very chocolatey, moist, and tastes even better after a few days. Thanks for the recipe!!!
I’m so glad!!
This was delicious! It tastes decadent and was easy to make! Highly recommend!
Absolutely! Glad you enjoyed!
DELICIOUS!
Glad you loved it!!
SO GOOD! Whenever I make cakes and breads without traditional wheat flour, I find that they end up not rising and just being over overall. However, this recipe rose beautifully and had a great texture! It was perfectly sweet and sooo chocolatey. I also added cinnamon and instant coffee powder to help bring out the chocolate flavor as well. I will definitely be making again!
Love it! Great idea to add a little coffee powder. YUM. Glad you enjoyed!
The recipe instructions and ingredient amounts were perfect. The bread is moist and not overly sweet. If you love dark chocolate this bread is for you. We will definitely be keeping this recipe. It is now one of our favorites.
Such a great treat or snack! Glad you loved it!
This recipe was a complete disaster. I followed it exactly – I don’t know what went wrong. A little bit of a waste of ingredients. This recipe refused to turn into cake. It just stayed wet and mushy even leaving it in for an extra half an hour.
So sorry to hear that, Rachel! Did you measure all of your ingredients correctly (measure out the mashed banana, pack the almond flour, etc.?) I’ve made this one countless times without any issues so I’d love to help you troubleshoot.
I made it twice and both times it came out dry and not moist. Did I do something wrong???
Sorry to hear that! Were your bananas super ripe and did you measure out the 1 1/4 cups? And any chance you overbaked a bit? Would love to help troubleshoot!
Hi! I’m thinking about making this tomorrow morning but I don’t have time to run to the store for almond flour, would oat flour work for this??? If not could I use AP flour?
Hi! Unfortunately I can’t recommend a flour substitute in this recipe – sorry! Check out my other bread recipes here with a variety of flours.
OMG!!its delicious ❤️❤️
So glad you loved it!!
I took a chance and used sugar free chocolate chips and half sugar free maple syrup and half sugar free syrup. After 50 minutes I did keep my eye out as I was worried it could burn since I altered the ingredients, however it turned out great. I am a diabetic and this satisfied my chocolate and sweetness cravings enough. Thanks for so many amazing recipes!
I’m glad that worked out well! Perfect snack or treat 🙂
Made this tonight because I had some extra bananas and it turned out great! It has a great texture, is perfectly sweetened and was moist even without oil. It was a great way to satisfy my nighttime sweet tooth without feeling bogged down from sugar.
Most of all, I love how it was made from simple ingredients that I always have in my pantry. Will make again! Thanks!
Perfect! Such a great snack or treat 🙂 Glad you enjoyed!
So yummy! I didn’t have any chocolate chips and they were still chocolatey goodness. I made muffins (made about 15 muffins- filled cups a bit more than 3/4 full). Will definitely be making again!
Perfect! Glad you enjoyed 🙂
I have made this recipe twice and I plan on making it again soon! It tasted so good….. with a drizzle of peanut butter! YUM.
Amazing! Glad you loved it!
Hi! Where i leave almond flour is quite expensive, is there anything i could swap it for?
Hi, Kayla! I haven’t tried any other flours in this recipe, sorry to say. Let me know if you end up trying any!
I sub with fine Whole Wheat, turned out great, you have to adjust baking soda and baking powder accordingly, maybe with Whole Wheat it needs to be a bit sweeter but it’s up to your palate (and definitely it no longer works for Gluten free) 🙂
I made a few substitutions maybe I shouldn’t have.
Instead of lining the loaf pan with parchment paper, I greased it with coconut butter. The loaf stuck to the pan.
I had no maple syrup so I substituted honey. The loaf came out not sweet at all; the main flavor was the unsweetened cocoa and chocolate chips. I would’ve liked it at least a little sweeter.
I served it with honey and lime wedges in the side, and it was pretty good that way.
Hi, Bob! I always recommend sticking to the recipe. Glad it tasted good with the honey and lime, though 🙂
Oh my goodness… This bread is so so delicious and moist!!! You should definitely give it a try!!
Thanks for the love, Jessica!
Could you sub mashed sweet potato for banana?
I think that would work fine but you’d need more sweetener in the recipe to make up for the lack of sweeteness. Bananas tend to be sweeter than sweet potatoes!
My co-workers could not believe this recipe was clean-ugh sooo yummy! Great option for a sweet tooth, very brownie like!!
Yay!! So happy you all enjoyed it, Breanna 🙂
This was a super quick, easy, and YUMMY treat to make for my Saturday morning baking. Definitely adding this to my “make again-er” list 🙂 thank you Monique!
Aw yay!! So glad you loved it, Alli! 🙂
This bread was delicious! Added walnuts. AMAZING!!
Love walnuts in here, so happy you enjoyed it!
So so good!
Yay!! So glad you loved it!
I’ve made this recipe in the muffin version Monique provides so many times! I freeze them and microwave them and add peanut butter on top for breakfast, snack, or dessert! So delish
This recipe is perfect for your Sunday baking, I love to prep it for the week! Delicious topped with any nut butter or just as it is – especially when the loaf comes out of the oven fresh and warm … I am already drooling just writing this …
This recipe I has become a weekly staple in our house. (We rotate between this one and the Nourishing Almond Flour Banana which is also insanely good.) I follow the recipe to a tee, and it turns out perfectly every time. It basically tastes like chocolate cake!
Would the recipe work if I subbed grated zucchini for the mashed banana? Would I need to make any adjustments?
Hi, Sasha! I haven’t tested that in this recipe but have a very similar one here!
Can I use agave nectar/syrup instead of maple syrup?
I think that should be fine!
This was sooo good! I LOVE banana bread but most call for flour and refined sugar which I’m trying to stay away from. This was satisfying and guilt free!
I’m so happy you loved it, Erin!!
Followed recipe exactly and it was amazing. Even my picky husband thought they were delicious!
Awesome!! So happy you both loved it 🙂
This recipe makes absolutely delicious muffins! I was looking for something to do with my over ripened bananas and this looked like today’s winner. I will definitely be making these again. Thanks, Monique!
Due to nut allergies, can I use oat bran or oat flour instead of almond flour?
Sorry to say I haven’t tested that, so I’m not sure! I have a similar nut free chocolate zucchini bread if you want to try that one 🙂
The easiest & yummiest thing to make! I had extra bananas I had to use and knew Ambitious Kitchen wouldn’t let me down! I used oat flour and it turned out scrumptious. Will definitely make again!
Awesome!! Happy to hear you loved it, Faith!
I never rate or comment on recipes but I feel compelled because this recipe was super easy to throw together and turned out fantastic! Thank you Monique for my new go-to chocolate banana bread recipe!
Aw thank you, Nicole! Really appreciate the review, and glad you’re loving it 🙂
Love your chocolate banana bread . Thank you for this recipe.
Yay!! So glad you’re a fan 🙂
Delicious! Very good! I made the recipe exactly as it said, but for some reason it didn’t look as big as the one in the photo, I wanted it to grow a bit more, in terms of texture and flavor turned out superb! Monique if you have any idea why the bread didn’t increase its size or if it was a matter of doubling the amount of ingredients, please let me know!
Thanks — as usual! <3
Hmmm any chance your loaf pan was bigger than 8.5 x 4.5 inches? And could your baking soda be old?
Old baking soda?, could be it! — and my pan is a small one, I will check that! Thank you, the cake/bread turned out really good (moist, fluffy, tasty) I am only disappointed at the height! 😉
Hi Monique!
I found out the reason why the bread didn’t grow, turns out that I used Dutch-processed cocoa powder and this recipe has baking soda, — I am geeking out here for a bit — but since Dutch Processed means that it is alkaline (with potassium carbonate) doesn’t react to baking soda, 🥸🤓 I’ll make sure to buy natural cocoa powder next time and try again!
Ahhh that totally makes sense! Excited for you to try it again; lmk how it goes! 🙂
OMG!! Moist, chocolate, flavourful and oh so delicious!!! Ambitious Kitchen has the best recipes ever!! 😊😊
Thank you SO MUCH, Alex! Happy you loved this one ❤️
Looks delicious!! I have everything but the almond flour. Can I replace with AP flour with same ratio?
Thanks!
I wouldn’t recommend swapping them because they have such different textures, sorry!
I made as is but in a longer load pan. It was OUTSTANDING. Every single recipe of yours has been a winner. Thank you.
Awesome!! I’m so happy you loved it, Elise 🙂
First, I made this recipe vegan by replacing the eggs with flax egg. It came out AMAZING!! My 3-year old thinks these are legit brownies and between the two of us we polished off a loaf in three days. They are dangerously delicious. Another home run from Monique!!
Oh amazing!! SO happy that worked well and that you both loved it 🥰
This recipe was so great! Taste and texture are both really great. I turned these into muffins and they turned out fabulous.
Amazing recipe.
Amazingly tasty and delicious! I put a little less maple sirup and still yummy 🤤
Try it! So quick to make!
DELICIOUS! I ran out of almond flour and subbed 1/2 cup of oat flour which worked beautifully! Definitely would make again. This bread is so moist but doesn’t add butter or milk!
I’m so glad that worked well and that you loved it, Lexi! Yay!
Incredibly good and so easy,I tried calculating the carbs up per ingredients.Your carb total seems a little higher than mine but I’m no expert.
OOPS I forgot to count the almond flour! My bad!
Oh ok great! 🙂
Followed recipe nearly exactly, save for 1 big change. I did not have almonds to grind nor could I find almond flour, so I used a mix of 2 cups oat flour and 1/2 cup oat bran (for the cholesterol-lowering benefits). I dotted the top with walnuts and baked the loaf for 50 minutes. It rose significantly in the loaf pan. It tasted pretty good for a low-fat bread, but not good enough to repeat with oat flour. It was a bit dry and tasted like chocolate oatmeal. I would try it next time with almond flour for a nuttier taste!
Thanks for sharing! Definitely recommend trying it with the almond flour when you can get your hands on it 🙂 Keep me updated!
Maybe I’ve already commented on this bread before, maybe not, but hot daaaamn is it amazing. With PB on top?! It’s a freaking peanut butter/almond cup bread! It is SO GOOD. MAKE IT ASAP!
Hahaha YAY thanks for the review!! I’m so glad you love it. And YES 🙌 to the PB on top!
This was the most delicious and beautiful bread I have ever made! I didn’t have any chocolate chips, so I crushed up a slab of dark chocolate from Trader Joe’s. It turned out very well! I gasped when I took it out of the oven because it had risen beautifully and normally these healthier breads don’t rise very much. I highly recommend this recipe!
I also subbed honey for the maple syrup. I added a couple of tablespoons of coconut sugar, too. Yum!
Oh I’m SO happy you loved it, Amelia! Thank you for leaving a review!
Love this recipe. I don’t always have the choco chips on hand, and in that case I slather it with peanut butter. yum!
Love this recipe!! I make muffins instead of the bread – perfect treats for my kids. They gobble them up!
One of my favorite recipes! I make muffins instead of bread – perfect treats for my kids. They gobble them up!
Omg I made Chocolate banana bread first time it was the best thanks sharing your gift with the world
I’m so glad you loved it, Theresa!
This chocolate banana bread is soooo good. Easy to make, super yummy, and definitely a new family favorite. Next time, I’ll add chopped walnuts.
Love love love these. Used really ripe bananas and omitted the maple syrup! It was sweet enough for me!
Woohooo! I’m happy you loved it!
Delicious!!!Thanks for the recipe!!!
So yummy! Fan-favorite in our household. We purposefully let the bananas go brown so we have an excuse to make this. Made exactly as is. We eat it for dessert and for breakfast!
Oh I’m so glad you all love it! Yay!!
I’ve replaced the eggs with chia seeds eggs.
(1 egg = 1 table spoon chia seeds and 3 table spoons water, stir briefly and wait 15 minutes)
And I think it’s very good. Super tasty.
Happy that worked well in here, and so glad you loved it! Thanks, Francisca 🙂
Wow! This bread is amazing! It’s so smooth and velvety – tastes like a slice of cake. I can’t believe there’s no sugar in this. So delicious and I’m making this again for sure!
So glad it came out perfectly! Thanks, Shannon!
If I wanted to use wheat pastry flour would it be the same amount as the almond or different?
I haven’t tested this recipe with wheat flour, so I can’t be sure how it would turn out, sorry!
This is so delicious!!! Unbelievably fluffy, I wasn’t expecting that. This recipe is a keeper, even Non-gluten eaters would never know the difference.
YAY I’m so glad it came out perfect, Patrice!
I’ve been searching for this exact type of recipe. Love banana breads, love baking with healthy ingredients and love when it comes out perfectly. Delicious. Followed the recipe but used half agave and half honey…didn’t have maple syrup on hand. So happy with this recipe, it’s a winner!
I love this banana bread, make it every week!
Can i substitute cocoa for coconut shredded?
Thank you so much for your recipes!
Hi! SO happy you love this one. I wouldn’t recommend subbing the cocoa powder for shredded coconut, sorry to say. I do have a somewhat similar bread recipe made with coconut here, though 🙂
Easy to make and tasty for a healthier chocolate banana bread!
I made this over the weekend it vanished in 3 days. I didn’t know how the texture would be with almond flour, but my God, it tasted just like a double chocolate brownie! Making it again this weekend!
So happy you loved it! Tastes like dessert 🙂
WOW, this bread is the BEST! She brings us this recipe when you thought banana bread couldn’t get any better. The only tricky part about this recipe is to keep your hands off it.
Tried to like it but it just didn’t taste as good as I’d hoped, I followed the recipe to a T and it still came out too bitter with the texture being that of a sponge. I can’t say I would recommend this recipe .
Sorry to hear that, Sam! Were your bananas extra ripe? That is the key for sweetness, and paired with the maple syrup and chocolate chips the bread should be perfectly sweet. Did you also pack your almond flour?
Absolutely delicious.. hard to believe a recipe with these healthy ingredients could taste so incredibly good. Especially one without any oils. It was perfectly fudgy and not too sweet. I’ve attempted ” healthy” recipes with cocoa powder etc and while the kitchen smelled amazing during the cooking process, the result definitely did not taste good at all. This recipe is definitely a winner. Thank you very much for this simple and excellent recipe!
Ahh I’m SO glad you love this one, Cara! Thanks so much for the sweet review 🙂
The best banana bread recipe yet!!! And I’ve tried dozens…. Moist, brilliant rise and lots of flavour. I couldn’t use almond flour because of nut allergy so used a golden flour with 1/2 cup of ground flaxseed.
Thank you- this is a new family fave 🙏
Oh YAY I’m so happy it turned out amazing and that the fam loved it! And thanks so much for the note on your nut-free substitution 🙂
Amazing!!!! I can’t believe how moist and delicious this loaf is without any oil or sugar and it’s dairy and gluten free!!
Yay! SO glad you’re loving this recipe, Sarah. Appreciate your comment ❤️
I make this recipe all the time 🙂. I’m curious, do you think oat flour would work or maybe a combination of oat flour and almond flour in this recipe? Thank you
Looks delicious!Can I used thawed frozen bananas? I have bananas in the freezer I need to use. Thank you!
Can I take the maple syrup out or is it necessary? Just want to reduce the amount of sugar as much as possible.
I substituted all purpose flour as that’s what I had. Also used milk chocolate chips. Still came out great but likely will use less flour next time.
Unbelievably delicious and healthy. The whole family loves this bread. More like a chocolate cake.
YUM! I couldn’t agree more, glad this bread is a hit for the whole family 🙂
This bread was very disappointing. Dense, heavy, hardly sweet.
I am sorry to hear this recipe did not turn out as you had hope, did you change anything about the recipe?
Made it and it’s delish! Not too sweet and a nice chocolate and banana balance. Love that it’s lower sugar, lower carb, and higher protein because of the minimal added sugar and almond flour. I used Bob’s Red Mill super fine blanched almond flour.
So good! Moist, not too sweet, and perfectly chocolatey! I followed the recipe exactly (I only needed to bake mine for 50mins) and it turned out perfect.
YUM! I am so glad this recipe turned out great for you and that you’re loving it ❤️
Um, WOW! So simple but so delicious! Split it into three mini loaves and cooked about 35 minutes.
I was out of parchment paper so the loaves did stick a little bit. Next time I’ll definitely use the parchment paper. There will most definitely be a next time! Topped with a dollop of crème fraiche. YUM.
Great recipe! I made it yesterday and it is delicious!
So delicious and my two year old loves it too!
Im seriously blown away by just how amazingly good this turned out. So simple to follow with simple and clean ingredients
I followed the recipe as stated except for the chocolate chips as I didn’t have any. I just added some chopped up chocolate on top before baking.
This cake is so moist and flavorful its unbelievable considering there no oil/butter or refined sugar.
I’m eager to try it again without the maple syrup and perhaps as suggested with some chopped toasted nuts.
Thank you this one’s a keeper!
Ahh yes! This means so much to me. I am so glad you are loving this recipe and it turned out great for you, thank you so much for your comment – I appreciate it ❤️
Hello, I was wondering if I could use cacao powder instead of cocoa and what kind of chocolate chips are you using? Tyia.
In fact I’ve made this thrice and always used cacau instead of cocoa powder and it turns out fabulous each time.
Hello, I was wondering if I could use cacao powder instead of cocoa and what kind of chocolate chips are you using? Tyia.
Hi Natalie – I think the cacao powder might be a bit more bitter than the cocoa powder, it should work, but just be aware of that bitterness. Here are the chocolate chips I like to use. Enjoy!
This is the BEST chocolate banana bread recipe. I’ve made it multiple times with success each time. I sometimes add about 1-2 tablespoons each of chia seeds and ground flax and it’s still perfection.
Aw yay! This means so much, glad you are loving this recipe ❤️
So. Good. Moist and amazing. Will absolutely make again. Swapped maple syrup for honey because I was out, still perfect.
Wow! I don’t eat GF and I tend to avoid baked goods that are GF because I’ve had some that are just not good but this is AMAZING. It’s moist, rich, and a great texture. And my young kids loved it! A new staple in my baking line up.
When I tell you I NEEDED this recipe!!!! It’s absolutely delicious. It’s reminiscent of a “darn good chocolate cake” my mom used to bake up when I was a kid. The cocoa powder masks the banana flavor quite a bit, and so what I mostly taste is a dark chocolate-y brownie cake with only the hint of almond flour texture to remind me that it’s a healthy version.
I am a home baker who was recently diagnosed type 1 diabetic and have been on a mission to find low glycemic baked goods that I can indulge in. This is the first one I’ve found that will certainly make it into my baking rotation! I’m going to try some of your other low sugar grain free recipes ASAP, because you obviously know what you’re doing! Snacking on this banana bread has made my day so thank you 🙌🏻
Ah this is the best, Alexa. I am so glad you are loving this recipe and I hope you try out others as well, there are SO many good ones that I think you will love. Thank you for your comment – I appreciate it ❤️
I love all Ambitious Kitchen brownie and chocolate recipes but something about this bread just hits different, in the best way! It is so good!
LOVE YOU MOLLY!!
Delicious Recipe, I was in between this one and the Peanut Butter Lover Banana Bread (which I will be making soon). I substituted the eggs for Aquafaba, the texture was a little more crumbly but it did the job. I also paired these with the Peanut Butter Frosting you had, and it was amazing. Def making these over and over as a brownie substitute in my home. Thank you!!!!
oh YUM! This sounds delicious, glad you’re loving it and pairing with the PB frosting is genius!
I’m not sure why but I’m only allowed to give four stars? However this deserves 10! Thank you so much for this recipe. I added an extra 1/4 cup of chocolate chips. Actually what I did was got a big thing of dark chocolate and hammered it into chunks. I also added about another quarter cup of maple syrup. I can’t believe how good this is. I didn’t expect it to be this yummy. Thank you thank you and thank you!
A favorite. Made it as is with one baking adjustment out of necessity: was having oven issues and instead of admitting defeat, baked in a Traeger (grill) at the same temp, just over 50min. Turned out superb, and I expect to come back to this one many times.
YUM! this is amazing, thank you for sharing. Glad it turned out in the Traeger for you!
I absolutely love this recipe! I have made it a few times now but today I made it for my in-laws who are coming this weekend. They are gluten/wheat free, white sugar free, etc. They are going to love it, I’m so excited!
I also love it because all I need are ripe bananas, I always have everything else on hand, easy-peasy!
Whoops! I used whole wheat as a sub for almond flour and honey for maple. Haha delicious but wouldn’t recommend. 5 stars because I didn’t follow the directions but the recipe is still delicious. I ate two slices straight from the pan. This recipe isn’t quite forgiving with subs so recommend sticking to the ingredients listed.
Hi Jane! Thanks for sharing, glad it still tasted delicious, but I totally recommend making this again with the listed ingredients- Hope you give it another try!
I swapped all of the cocoa powder for chocolate protein powder – I was skeptical but figured I’d give it a shot – and it still came out so well! The bread wasn’t as dark and may not have tasted as chocolate-y, but was still delicious and incredibly moist with an added protein boost. I may try half cocoa powder, half chocolate protein powder next time.
YUM! These sound amazing! Glad you were able to add the protein powder and they still turned out great for you! Thanks for sharing!
Why did my cake come out dry 🤧 I didn’t use the chocolate chips in the mix only on top, or maybe I overmixed? I used honey instead of maple syrup
Hi Lola – How long did you bake it for? Definitely could have been a variety of things, but not the chocolate chips adding them only to the top should be just fine.
I’ve made this a few times, it delicious! Totally satisfies my gooey chocolate craving, just the right amount of sweet. Has anyone tried using an alternative to almond flout, like coconut flour? Thanks for a great recipe!
This recipe has only baking soda, and no baking powder. Are you assuming people will use natural rather than Dutch processed cocoa? Dutch processed is the most widely available, including from top chocolate brands like Valrhona.
Thanks!
I substituted with King Arthur’s gluten free flour blend, and the resulting loaf – while chocolatey and delicious! – was dry and dense. I should have added moisture with yogurt or something similar. Clearly the almond flour is the way to go here I just didn’t have it on hand. I’ll surely try again!
Hi Lynn – Almond flour tends to hold more moisture in breads and it typically does not sub 1:1 with other flours. If you were going to sub the flour, I would recommend probably adding some additional liquid to the mixture to help keep the bread moist.Hope you give this bread another try with the almond flour.
So delicious and moist. This recipe is actually more healthy than other bread recipes. I substituted pure maple syrup for sugar free syrup and it’s just as delicious. Scoop of ice cream and zero sugar chocolate drizzle over top to give it that extra flavor. I love it
How many eggs would you suggest if I halved the recipe?
I haven’t tested cutting this recipe in half so I can’t be sure. You would need 1 1/2 eggs, so you could use 1 egg, then whisk another up and use half the amount. You could also make the whole loaf and freeze whatever you don’t eat for up to 3 months. Hope that helps!
This was moist, delicious, and decadent! Everyone in my family loved it, and it made my colleagues at work jealous (I brought in only one slice for my snack!). I will definitely be making this bread again.
So happy to hear that! One of our favs, too.
Second time making it and the only problem
is – it’s TOO DARN GOOD! I just can’t stop eating it!!! My one question is – how many serving sizes do you estimate per loaf?
One of my favs, too! This loaf has 12 servings 🙂
Amazing! I swapped the bananas for apple sauce and it worked great! Will be printing this recipe and making it regularly.
Perfect! One of our fav snacks 🙂
What can I use instead of almond flour?
Hi! Unfortunately, I can’t recommend a sub for the almond flour. Sorry!
i made this recipe and it was very good i just feel like it was a tad dry, i am wondering how i can make it better next time regarding the moisture
Hi! Were your bananas super ripe? That should help with the moisture, and be sure to measure out 1 1/4 cups mashed. You could also add a couple tablespoons of melted coconut oil or butter.
The absolute best chocolate banana bread. I’ve made it so many times for my family and husband and they love it. I recommend adding less cocoa powder though (depending how you like it)
So happy to hear that! And glad it works out with a little less cocoa powder.
Can I use regular Ap flour and the same amount as almond flour?
Unfortunately, no, the bread won’t bake up the same!
Is there a substitute I can use for the maple syrup?
Hi! You could use date syrup. I wouldn’t recommend using honey as it’s prone to burning.
Don’t waste your time or ingredients.
Sorry to hear that you didn’t love this one! Can you give me some insight into what happened and how it turned out?
Delicious and easy to make! Thank you!
Glad you enjoyed!
This was too dry.
Sorry to hear that! Were your bananas super ripe? And did you measure them out?
As a faithful follower of AK, I made a few tweaks to this recipe that resulted in a fantastic, do again asap fudgy delite. First, I made this recipe into 14 muffins, using 1/2 almond flour and 1/2 a.p. flour. Then, under-baked them a bit so each bite gives you a wonderful, fudgy center….It’s almost like a mud cake! Can’t wait to do them again
Sounds delicious! Such a great snack or treat.
I don’t usually post reviews however I had tooo! I just wanted to say I have been a baker for 50 years now! This the worst banana bread I’ve ever made! I double checked the recipe and followed the directions! I am sorry it was just awful!!!😦
So sorry to hear that! This is a very popular banana bread on my site so I’m not sure what could’ve gone wrong here. Were your bananas SUPER ripe? Was the texture or flavor off?
I can’t wait to get home to make this for my family! They’ll love it so much, the next time we have some they’ll have had made some for me!!
Love that!
It was very runny like chocolate milk. Had to add a lot more flour. 🙁
So strange! Did you pack your almond flour? And measure the wet ingredients accurately?
These turned out tasting like a not too sweet chocolate cake!
I baked these as muffins and it turned out so delicious!
I did not use almond flour, however, so to make sure it’s still moist I decreased the amount of flour to 210 gr.
Also, I used honey instead of maple.
You don’t really taste the bananas because of the rich chocolatey flavor.
So glad you enjoyed!
I tried the chocolate banana bread recipe. It makes absolute no sense. There’s not even close to enough liquid the ratio of the eggs banana and map syrup is not enough liquid for 3 cups of powder dry ingredients not even close.
I know it sounds off but I’ve made this bread dozens of times with success! The key is super ripe bananas, and the almond flour provides necessary fat that doesn’t dry out the batter like all purpose flour would. The batter will be thicker than traditional banana bread batter, but will bake up well.
Yeah I don’t think anyone has ever made this recipe. The ratio of dry to liquid can’t be correct as I just made this and it didn’t “pour” into the loaf pan. It was just a dry lumpy mass. I believe the flour should be 1 1/2 cups, not 2 1/2 and you should repay me the $10 in ingredients I just wasted.
Hi! I can assure you that the measurements here are correct. I know they seem odd, but almond flour is just much more absorbent (which makes the batter thicker than traditional, non-gluten-free banana bread) and provides a fat source so that the bread doesn’t need as much liquid. Your bananas should be VERY ripe and measured out, as this will provide the moisture the bread needs.
Could I use oat flour sub for almond flour? Has anyone tried this? Thanks in advance (-;
I haven’t tested it in this recipe so I’d recommend sticking with the almond flour!