I’m calling this a ‘breakfast bread’ the same way that one might call Cookie Crisps a ‘breakfast food’.

I mean, I’m not wrong. But it’s fair to give a little side eye.

Personally? I’m not one for sweet breakfasts. Starts the day off with higher gustatory expectations than I feel like I can deliver as the day carries on. Instead I would prefer to eat this bread in a bout of either happiness or sadness, any time between 2 and 4 p.m. or after 9. It’s delicious and calming. Filling in the way that any good piece of sweet bread (banana bread, zucchini bread, etc.) should be—but not so much sugar that you crash afterwards. The batter relies solely on almond flour instead of all-purpose flour, giving it both higher protein and lower carbs alongside a delicious subtle nuttiness that makes it all the more satisfying.

If you’re a fan of almond-flavored cakes and croissants, you won’t be disappointed. This bread gets a lovely hit of almond extract to provide the tastebuds with a beautiful bit of almond bliss, and real life almonds for delightful bits of crunch.

Love chocolate chips? I hope so. We’re shoveling heaps of semi-sweet chocolate chips into the batter and also pouring them on top. The morsels of chocolate melt ever so slightly and stay that way even once the bread has cooled—little globs of partially melted chocolate to let yourself feel something akin to joy.

You can make this whole recipe in one bowl, reducing your dish washing time and increasing your phone-scrolling time while you wait for it to finish baking.

Let’s make it?

Don’t let the generous number of bowls in the photo above fool you, this can be made in one single mixing bowl—I’m just an aesthetic-oriented freak who was making a video of this recipe and wanted all of the ingredients to look beautifully organized.

Chocolate Chip + Almond Breakfast Bread

takes 1 hour (15 minutes active), makes 8 slices

8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup full fat yogurt or full fat sour cream
2 1/4 cups (216 grams) super fine almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine table salt
2 ripe bananas, mashed with a fork
1/2 cup sliced almonds + more for top
1 cup chocolate chips + more for top

Preheat oven to 350 degrees with a rack in the center position. Line a loaf pan with parchment paper and set aside.

In a stand mixer fitted with a paddle attachment (or a mixing bowl with a handheld beater), beat the butter and brown sugar on medium-high speed for two minutes, until fluffy, stopping halfway through to scrape the bowl with a rubber spatula.

Mixing on low, add in the eggs on at a time, vanilla extract, almond extract, and yogurt (or sour cream) until fully combined.

Slowly add the almond flour, baking powder, baking soda, and salt, mixing to combine.

Fold in the bananas, almonds, and chocolate chips and pour into your prepared loaf pan.

Top with additional chocolate chips and almonds as desired.

Bake for 45 minutes, or until a toothpick comes out of the center mostly clean. Let cool in the pan prior to serving.

Serving recommendations: with a glass of milk (we’re an Oatly household) or a cup of coffee or earl grey tea. You could also consider grilling in a little butter and sprinkling some flaky salt on top. :)

Thanks for stopping by the blog today! You’ll find a few shopping links for this recipe’s ingredients and tools below along with several other breakfast breads!

xoxo Beau ( & Matt & Fox & Barley & Rye)