• 2 cups almond flour
  • 1/2 cup arrowroot starch, or tapioca starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup ghee, butter, or coconut oil (melted)
  • 1 1/4 cups mashed overripe bananas ~3 bananas
  • 1 tablespoon apple cider vinegar
  • 1 cup chopped walnuts
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees. Lightly grease a 9×5 or 9×4 inch loaf pan, or line it with parchment paper. If making muffins, lining tin with paper liners.
  2. In a large bowl, combine almond flour, arrowroot starch, baking soda, and salt. In a separate bowl, beat together eggs and coconut sugar for 2 minutes. Add the vanilla, melted oil, mashed bananas, and vinegar. Beat on medium speed until well combined.
  3. ​Stir banana mixture into flour mixture until well combined. Mix in the walnuts and chocolate chips. Pour batter into prepared loaf pan or muffin liners
  4. ​Bake in preheated oven for 60-75 minutes, you want the exterior to be deep golden brown. Bake for 30 minutes if making muffins, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack and cool another 10-15 minutes before you enjoy.

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