Almond Flour Chocolate Chip Banana Bread

1. Stage

Preheat oven to 350°F: Use nonstick cooking spray to generously grease a 1-pound (8 1/2x4 1/2-inch) loaf pan.  

2. Stage

Mash the bananas: In a large bowl, add the peeled bananas and use an electric mixer to beat them into a purée with no obvious lumps. If you don’t have an electric mixer, use a fork to mash the bananas into a purée. You should have about 1 1/2 cups mashed bananas. 

3. Stage

Add the remaining wet ingredients:  Add the eggs and beat with an electric mixer or fork until fully blended. Add the brown sugar, maple syrup, and vanilla, and beat again to fully blend. 

4. Stage

Add the dry ingredients: Add the almond flour, cinnamon, cardamon, baking soda, and salt right on top of the banana mixture. Use a fork to stir the dry ingredients together. Then, use a rubber spatula to mix the batter together until just combined, being sure to scrape the bottom and sides.

5. Stage

Add the chocolate chips: Add the chocolate chips and mix just until combined.

6. Stage

Bake the banana bread: Scrape the batter into the prepared pan. Bake until the top feels firm to the touch and a knife inserted into the center comes out with moist crumbs and some melted chocolate (not coated in wet batter), about 1 hour and 10 minutes. The top will be deeply brown. Don’t worry! The inside is very moist. 

7. Stage

Cool and serve:  Let the banana bread cool in the pan for at least 1 hour. Run a butter knife around the edges and gently tip it out. Set it upright.  Store it in a lidded container or wrap it with plastic wrap. It will keep on the counter for up to 3 days or in the fridge for up to 6 days.