Ingredients:

3 ripe bananas (mashed)

50 g almond flour (1/2 cup)

90 g tapioca starch (3/4 cup)

2 eggs

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon (or a mix of cinnamon, nutmeg, and ginger for extra spice)

3 tablespoons coconut oil (melted)

1 teaspoon vanilla extract (optional)

50–60 g chopped 90% dark chocolate - you can go lower in % for less bitter. (roughly 1/2 cup)

Instructions:

Preheat the oven:

Set to 175°C (350°F). Line a loaf pan with parchment paper or lightly grease it with coconut oil. (I used a pot I found since I’m not at home—it worked just fine! :-)

Prepare the wet ingredients:

In a large bowl, mash the bananas until smooth.

Add the eggs, melted coconut oil, and vanilla extract (if using). Whisk until well combined.

Mix dry ingredients:

In another bowl, whisk together the almond flour, tapioca starch, baking soda, salt, and spices.

Combine the mixtures:

Gradually fold the dry ingredients into the wet banana mixture until a smooth batter forms. Avoid overmixing.

Stir in the dark chocolate chunks, reserving a few for topping.

Pour and bake:

Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chunks on top and add a pinch of flaky sea salt if desired.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Let the banana bread cool in the pan for 10 minutes (if you have the patience), then transfer it to a wire rack to cool completely.

I used tapioca starch and almond flour for a gluten-free version, but you can easily swap these for 140 g of all-purpose flour or your favorite gluten-free flour blend.