This Healthy Chocolate Banana Bread tastes like a fudgy brownie thanks to almond flour, ripe bananas and chocolate chips. It’s gluten-free and kids love it!
Why You’ll Love This Recipe
Healthy chocolate bread is a chocolate version of my almond flour banana bread. It’s the most repeated quick bread in my kitchen, so naturally I wanted to make a chocolate banana bread with almond flour.
It’s incredibly moist, super fudgy, and deeply chocolatey. Each slice contains 11 grams of protein, 6 grams of fiber and 20 grams of healthy fats.
This chocolate banana bread recipe is naturally sweetened and completely gluten‑free and grain‑free. It’s basically a fudgy brownie in disguise that might just become your new breakfast, snack, and healthy dessert all in one.
Ingredients for Healthy Chocolate Banana Bread
- Ripe bananas: Use bananas that are heavily speckled with brown spots, they’ll add the most natural sweetness to the bread.
- Almond flour: Fine, blanched almond flour keeps this bread gluten and grain free and gives it a light, tender texture. Almond meal can work too but the bread will be a bit denser.
- Eggs: 3 eggs are necessary as a binder because almond flour doesn’t contain gluten.
- Sweetener: I used pure maple syrup but honey or Lakanto monkfruit sweetener (erythritol) work well too. Other liquid or dry sweeteners should work in the same amount.
- Cacao powder: Gives the bread its chocolate taste. You can also use unsweetened cocoa powder.
- Oil: Mild oils like avocado oil, light olive oil, or coconut oil work well. I love using avocado oil. Melted butter is good too. It helps to add tenderness to the bread.
- Pure vanilla extract: Use real vanilla for the best flavor.
- Cinnamon: It goes well with chocolate flavor in this bread.
- Baking staples: Of course we’ll need baking soda, baking powder, and salt.
- Dark chocolate chips: Melted inside and sprinkled on top for gooey, chocolatey pockets in every bite.
How to Make Healthy Chocolate Banana Bread
The steps are super simple, and one quick tip – use a metal loaf pan. Almond flour bread rises so much better in metal.
Preheat oven to 350 F. Line a 9×5 loaf pan with parchment and spray with cooking spray. Set aside.
- Mash bananas: Mash the bananas in a large mixing bowl.
- Combine wet and dry ingredients: To the bowl with mashed bananas, whisk in eggs, sweetener, cacao, oil, vanilla, cinnamon, baking soda, baking powder, and salt.
- Add almond flour: Gently fold in the almond flour until just combined.
- Add chocolate chips: Stir in most of the chocolate chips, make sure to keep some to sprinkle on the top.
- Fill the pan: Pour the batter into the pan, smooth it out, and sprinkle the remaining chocolate chips in center of the loaf.
- Bake and cool: Bake for about 60 minutes, or until a toothpick comes out clean. Let it rest in the pan for 10 minutes, then cool bread on a wire rack for about an hour. Slice into 10 generous pieces and enjoy!
Recipe Tip
If you would like to make muffins, bake them at 375 degrees F for 20-25 minutes. They are ready when toothpick inserted in the center comes out clean.
Tips for Best Results
- Follow the recipe: When baking with almond flour, it’s important to follow the recipe. Other flours like all-purpose flour and whole wheat flour will not work.
- Use overripe bananas: Ones with lots of brown spots. The softer and browner they are, the sweeter and more moist your banana bread will be. Also here is quick tutorial how to ripen bananas faster.
- Enjoy next day: Specifically this gluten-free chocolate banana bread tastes better the next day because the sugars develop as it rests.
- Baking time may vary: Ovens heat differently, so start checking your bread a few minutes early. A toothpick should come out clean, or with just a few moist crumbs.
Variations
- Nutty chocolate bread: If you like crunch, stir in chopped walnuts, pecans, or almonds.
- Chocolate and peanut butter: Swirl peanut butter into the batter before baking or simply spread it on a slice when serving.
- Mocha: Add 1-2 teaspoons of instant coffee or espresso powder to enhance the chocolate flavor.
- Berries: Fold in fresh or frozen blueberries, raspberries, or chopped strawberries.
- Flaky sea salt: Sprinkle a pinch on top before baking to add a little sweet‑and‑salty taste.
How to Store
Store: Keep your bread in an airtight container at room temperature for up to 3 days, then store in the refrigerator for another 3 days.
Freeze: Cool the bread completely, then freeze unsliced to keep it moist. Pop in a gallon‑size Ziploc, squeeze out as much air as you can, and seal. Place in the freezer for up to 3 months, then thaw on the counter before enjoying.
More Quick Bread Recipes to Try
Oat Flour Banana Bread
Healthy Chocolate Bread
Applesauce Banana Bread
Healthy Chocolate Zucchini Bread
Healthy Chocolate Banana Bread
Equipment
Video
Ingredients
- 3 medium-large very ripe bananas with brown spots, 1 cup mashed
- 3 large eggs
- 1/3 cup any sweetener, I use maple syrup
- 1/2 cup cacao powder
- 1 tablespoon any mild oil or melted butter, I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups almond flour
- 1/2 cup dark chocolate chips, divided
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, add bananas and mash with a fork. Then add eggs, sweetener, cacao powder, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
- Add almond flour and stir gently with spatula to combine. Add almost all of chocolate chips, reserving some for the top. Give a few stirs.
- Pour batter into previously prepared loaf pan, level with spatula and sprinkle remaining chocolate chips in the center.
- Bake for 60 minutes or until the toothpick inserted in the middle comes out clean.
- Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove from the loaf pan and let it cool for another hour.
- Slice with sharp serrated knife into 10 slices and enjoy!
Notes
- Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
- Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
- Metal pan: I have way better success baking this bread in metal pan vs. ceramic. It rises better and is not as wet.
- Sweetener: I have successfully baked this bread with honey, maple syrup and even Lakanto monkfruit sweetener (erythritol). I think any dry or liquid sweetener works in same amount.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
