Chocolate Banana Bread Recipe
This Chocolate Banana Bread Recipe is ultra moist with the perfect balance of chocolate banana flavor, and it’s secretly healthy! It’s dairy and gluten-free, there’s no refined sugar and it comes together in one bowl!
The simple pleasures in life are some of the best. One of mine? Enjoying a fresh baked treat with a cozy cup of coffee.
It’s even more pleasurable when the treat is on the healthier side like this Chocolate Banana Bread!
This recipe was adapted from my double chocolate zucchini bread, which has a light, cake-like texture and plenty of chocolate flavor.
This bread has that same texture, as well as the perfect balance of chocolate banana flavor. I’ve been making this bread over and over for the past year and it’s always devoured in no time.
It’s a treat that can be enjoyed for breakfast, snacks or even dessert. It’s truly perfect any time of day. 🙂
Table of contents
Why you’ll love this recipe
- Amazing texture and flavor! This double chocolate banana bread has a tender, cake-like texture, perfect balance of chocolate and banana flavor, and it’s studded with dark chocolate chips.
- It’s easy to make. It takes about 10 minutes of prep and it comes together in one bowl.
- It’s a healthier take. It’s whole grain, dairy and gluten-free, and there’s no refined sugar.
- You can prep it in advance. It’s freezer friendly and great for meal prep breakfast and snacks.
Recipe ingredients
This healthy chocolate banana bread recipe is packed with wholesome ingredients, a few of which can be customized based on what you have on hand.
Ingredient notes
- Bananas. You’ll need 2 large or 3 medium bananas (1 cup mashed) for this chocolate banana bread. The more ripe and spotty your bananas are, the more flavor they will add to your bread!
- Almond flour. You’ll need 1 cup of almond flour. Do not substitute with almond meal as it contains the skin of the almonds and will lend a coarser texture.
- Oat flour. Use 3/4 cup homemade oat flour using oats that you already have in your pantry, or your favorite store bought brand.
- Cocoa powder. Be sure to use unsweetened cocoa powder.
- Maple syrup. Sub with honey if desired. You may also use coconut sugar, but it isn’t as sweet and the texture of the bread will vary slightly.
- Oil. Use whatever type of oil that you have on hand.
- Eggs. Eggs provide structure to the bread.
- Milk. Use your favorite dairy or non-dairy milk.
- Leavening. Baking powder and baking soda provide leavening, which helps the bread rise.
- Vanilla. Optional, but helps balance out the rich chocolate flavor.
- Chocolate chips. These are optional! Use your favorite brand of dairy or dairy-free chocolate chips.
How to make double chocolate banana bread
This double chocolate banana bread is extremely easy to make. It takes about 10 minutes of prep time and it comes together in just one bowl.
Pro tip: The more ripe and spotty your bananas are, the more flavor they will add to your bread!
See the recipe card below for full instructions.
- Mash the banana in a large bowl.
- Add the eggs, maple syrup, oil, milk and vanilla and whisk until well incorporated.
- Add the almond flour, oat flour, cocoa powder, baking powder, baking soda and salt and whisk until combined and no lumps remain.
- Stir in the chocolate chips if using.
- Pour the batter into a greased loaf pan and top with additional chocolate chips if desired.
- Bake at 350 degrees for 50-60 minutes or until set and a toothpick inserted into the center of the bread comes out with just a few moist crumbs. Cool completely.
FAQs
This chocolate banana bread is healthier than many recipes out there as it includes whole grain oat flour and almond flour, minimal oil, no refined sugar and it’s dairy and gluten-free.
It is high in carbohydrates, however, so if you’re following a low carb diet be sure to talk to your doctor to see if this recipe is right for you.
This bread can be frozen for up to 3 months. To thaw, place it in the refrigerator for a few hours or overnight, then slice and serve.
Recipe notes
- Pro tip: The more ripe and spotty your bananas are, the more flavor they will add to your bread!
- Do not substitute the almond flour with almond meal as it contains the skin of the almonds and will lend a coarser texture.
- You may sub the maple syrup with coconut sugar, but it isn’t as sweet and the texture of the bread will vary slightly.
- Store this chocolate banana loaf at room temperature for 3-5 days, or freeze for up to 3 months.
More quick bread recipes you’ll love
- Banana nut bread
- Gluten-free banana bread
- Gluten-free pumpkin bread
- Healthy apple bread by iFoodReal
- Healthy blueberry banana bread
- Healthy pumpkin bread
- Zucchini chocolate chip bread
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chocolate Banana Bread Recipe
Equipment
Ingredients
- 2 large bananas 1 cup mashed
- 2 large eggs
- 2/3 cup maple syrup sub with honey
- 1/4 cup oil your favorite
- 1/4 cup almond milk sub with your favorite dairy or non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 3/4 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mini dark chocolate chips dairy or dairy-free
Instructions
- Preheat the oven to 350 degrees and grease a standard loaf pan.
- Mash the banana in a large bowl. Add the eggs, maple syrup, oil, milk and vanilla and whisk well to combine.2 large bananas, 2 large eggs, 2/3 cup maple syrup, 1/4 cup oil, 1/4 cup almond milk, 1 teaspoon vanilla extract
- Add the almond flour, oat flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and whisk until no lumps remain. Stir in the chocolate chips.1 cup almond flour, 3/4 cup oat flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup mini dark chocolate chips
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes or until set and a toothpick inserted into the center comes out fairly clean. Remove from heat and cool completely on a wire rack. Slice, serve and enjoy!
Notes
- Pro tip: The more ripe and spotty your bananas are, the more flavor they will add to your bread!
- Do not substitute the almond flour with almond meal as it contains the skin of the almonds and will lend a coarser texture.
- You may sub the maple syrup with coconut sugar, but it isn’t as sweet and the texture of the bread will vary slightly.
- Store this chocolate banana loaf at room temperature for 3-5 days, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
