This Chocolate Banana Bread has a soft, cake-like texture, 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!
1/3cupmini dark chocolate chipsdairy 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.