In light of everything that’s been going on in the world, the rise of home-baking stands as a golden beacon of hope, and chief amongst the army of deliciously warming baked goods stands the banana bread. It’s trending right now and I totally understand why. And it’s for this reason that I, helpless to the blissful glory of this sweet treat, wanted to hop on the bandwagon and share my personal recipe for a moist and delicious banana nut bundt bread (say that five times as fast as you can!) that is speckled with small pockets of melted dark chocolate chips for the little extra touch of decadence.
Here’s why you’re going to absolutely love this recipe:
- Made using almond flour, it is a great gluten-free bread that’s also (ovo)vegetarian friendly!
- The combination of banana, nuts and dark chocolate is a phenomenal blend that takes this recipe to the next level.
- This banana bread is moist and delicious and bursting with banana flavor, plus it’s a great way to use up those overripe bananas!
- Made using almond flour, this bread is high in protein and healthy fats while being low in carbs and sugars.
- This bread/cake has an amazing crumb texture, making it great to the last bite.
To make our banana nut bundt bread you’ll need the following ingredients:
- Bananas: Opt for using overripe bananas (ones that are brown spotted all over and soft) since they will give us the most flavor and sweetness.
- Blanched almond flour: you can also use almond meal (aka unblanched almond flour) if you prefer
- Honey: Or maple syrup. This extra touch of sweetness is wonderful for your bread’s taste and also the moistness and texture.
- Oil: I’m using an extra light olive oil but you can use any other clean label, neutral oil of your choice
- Large eggs: this acts as both a leavening agent as well as adds moisture and binding to our batter
- Nuts: I’m using chopped walnuts
- Dark chocolate chips: Though optional, who doesn’t enjoy having warm pockets of chocolate in their bread? I’m using a mini dark chocolate chip for this recipe but you can use standard-sized chips if you prefer.
- Salt: Opt for a pink Himalayan or sea salt.
- Baking powder and Baking Soda: These, along with the eggs, are our prime leavening agents that will make our banana bread nice and fluffy.
- Ground Cinnamon and Nutmeg: Cinnamon and nutmeg are honestly two spices that are near mandatory in a good banana-nut bread.
- Vanilla extract: This simple pantry staple really amplifies all other ingredients. Overlooking it can honestly make your bread a bit…bland.
- Potato starch: In a pinch you can also use cornstarch. This helps act as a binder and helps to improve the texture of our bread to make it a bit more bread-like since our flour is gluten free.
Making the bread is as simple as combining our wet ingredients and spices: bananas, eggs, honey, oil, vanilla extract, cinnamon, and nutmeg, in a bowl until smooth. You can use a hand mixer or even a hand blender to make this step quick and easy.
To our wet ingredients we’ll add in our dry ones: almond flour, baking powder, baking soda, potato starch, and salt, and mix it all together until just combined. Then we’ll fold in our chopped walnuts.
The next step can be done one of three ways.
- Add a third of our banana nut mixture into our greased bundt pan and to the remaining batter, fold in the chocolate chips and then add that to the bundt pan as well. The reason I like this method is that it guarantees that there are no chocolate chips sitting directly on the bottom of the pan which means when we turn it out there is little to no chance of that rogue chocolate chip sticking to the pan and causing the surface of our bread to break.
- Fold in the chocolate chips along with the nuts and pour the batter into our greased bundt pan. It’s faster and easier but there is the slight risk of having a few of the chocolate chips stick to the bottom of the pan.
- Omit the use of the chocolate chips entirely. Banana nut bread is honestly delicious all on it’s own! Chocolate is really a bonus in this recipe.
Once you’ve poured your batter into the greased pan, smooth it out into an even layer and bake your bundt bread for 35-40 minutes at 350F.
Once your bread passes the toothpick test, and you can see that the sides have pulled away from the pan, remove it from the oven and allow it to cool for 10 minutes before attempting to turn it out onto a cooling rack or plate.
The end result should look like the above. A wonderfully moist, gluten-free, banana nut bread speckled with bites of warm, melted chocolate chips for a bit of extra decadence. Enjoy it as a breakfast option or have a slice for dessert. This bread remains moist even when you reheat it so it is guaranteed to be addictively delicious to the very last crumb.
And if you happen to have any leftover bananas remaining, feel free to try out any of the following recipes:
- Banana Oatmeal Breakfast Cookies
- Healthy Banana Nut Dark Chocolate Muffins (I actually adapted this recipe from these!)
- Almost Instant Ice Cream
- 6-Ingredient Neapolitan Milkshake
Super Moist Banana Bundt Bread (Gluten Free)
- 3 large overripe bananas
- 3 large eggs
- 1/4 cup honey (or maple syrup)
- 1/4 cup extra light olive oil (or any mild oil of choice)
- 2 tsp vanilla extract
- 1 tsp cinnamon powder
- 1/4 tsp Ground Nutmeg
- 3 cups blanched almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp Himalayan salt
- 2 tbsp potato starch (or 1/4 cup tapioca flour)
- 1/4 cup Chopped Walnuts (optional)
- 1/4 cup dark chocolate chips (dairy-free chunks, chips or morsel) (optional)
- Preheat oven to 350°F and grease a 9" or 9.5" bundt pan with coconut oil.
- Blend the bananas, eggs, honey, olive oil, vanilla extract, cinnamon, and nutmeg in a bowl until smooth.
- Add the dry ingredients (almond flour, baking powder, baking soda, potato starch, and salt) and mix until just combined.
- If using, fold in your chopped walnuts.
- If no chocolate chips are being used: pour all your batter into your greased bundt pan and spread to ensure an even distribution.If chocolate chips will be added: pour ⅓ of your batter into a greased bundt pan. To the remaining ⅔ fold in your chocolate chips and pour the batter into the pan and spread to evenly distribute it.
- Bake your banana bundt bread at 350°F for 35-40 min until a toothpick inserted comes out clean.
- Once done, remove your banana bread from the oven and allow it to cool in the bundt pan for 5-8 minutes before attempting to turn out onto a cooling rack. Cool for at least 10 minutes before cutting.
- Store leftovers in a cool, dry place in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. To freeze, allow the banana bread to cool to room temperature before slicing into 10 portions and wrapping in cling wrap or storing in ziplock bags (with the air removed) for up to four months.
- You can use an immersion blender to get a smooth mix of your wet ingredients.
- If you notice the top browning excessively before it's done baking you can cover it with a piece of foil and continue baking.
- You can bake this banana bread in a loaf pan. If you do, increase the bake time to 55-60 minutes.
If you tried this recipe out feel free to leave a comment below or reach out to us on social media (@kitrusycleaneat and #kitrusy) and don’t forget to snap and show off your pics by tagging us so we can celebrate your delectable creations together!