A super moist, decadently delicious gluten-free chocolate chip banana bread. The only banana bread recipe you will ever need! Made with almond flour and a dairy-free option included.
Preheat oven to 350°, prepare a loaf pan by lining with parchment paper.
In a medium-size bowl mash ripe bananas until smooth and creamy. Add eggs, maple syrup, avocado oil, yogurt, and vanilla extract whisk together until creamy and well combined. Add arrowroot powder and whisk to combine. Set aside.
In a large bowl combine all dry ingredients (except chocolate chips) and whisk together to combine.
Add wet ingredients into dry ingredients and stir well to combine. Fold in chocolate chips.
Pour batter into a loaf pan lined with parchment paper.
Bake at 350° for 50 minutes. Or until a toothpick inserted into the center comes out clean. The top of the bread should be slightly brown.
Allow to cool completely. Slice and serve.
Storage - Freezer friendly! Store in freezer in glass lock container, or wrapped in foil for up to 5 months or in the refrigerator for 1 week.