Healthy Chocolate Banana Bread

5 from 1 vote

Healthy Chocolate Banana Bread

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!

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Quick Bread

Cuisine: North American

Diet: Gluten Free

Servings: slices

Calories: 377kcal

Author: Olena Osipov

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

US Customary - Metric

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!

Video

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