Description
This Healthy Chocolate Banana Bread is a moist, naturally sweetened loaf made with ripe bananas, almond flour, and rich cocoa powder. Sweetened with pure maple syrup and studded with dark chocolate chips, this gluten-free and refined sugar-free bread makes for a wholesome snack or breakfast treat. It’s easy to prepare and bakes into a dense, chocolatey bread that’s delicious on its own or topped with nut butter and a sprinkle of sea salt.
Ingredients
Scale
Wet Ingredients
- 3 very ripe medium bananas (1 ¼ cups mashed banana)
- 3 eggs
- ¼ cup (78g) pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups (280g) packed fine blanched almond flour
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins and Toppings
- ½ cup (90g) dark chocolate chips (dairy free if desired)
- 2 tablespoons extra dark chocolate chips for sprinkling
- Fancy sea salt for sprinkling on top
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and lightly spray with nonstick cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup, and vanilla extract until the mixture is smooth and evenly combined.
- Add dry ingredients: Add the almond flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Use a wooden spoon to fold the ingredients together until just combined. Avoid overmixing to keep the bread tender.
- Incorporate chocolate chips: Gently fold in ½ cup of dark chocolate chips into the batter, ensuring even distribution without deflating the mix.
- Transfer to loaf pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Add topping: Sprinkle 2 tablespoons of additional dark chocolate chips evenly on top of the batter, then lightly sprinkle some fancy sea salt for a flavor contrast.
- Bake: Place the pan in the preheated oven and bake for 50 to 65 minutes. Test doneness by inserting a toothpick or tester into the center; it should come out almost clean with a few moist crumbs attached.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before slicing.
- Serve and store: Once cooled, cut into 12 slices. The bread tastes best the following day. Serve with your favorite nut butter or butter, and sprinkle with a little sea salt if desired.
Notes
- Add ⅓ cup chopped walnuts or pecans for extra healthy fats and a crunchy texture.
- Store bread covered at room temperature for up to 3 days, then refrigerate or freeze for longer freshness.
- This bread freezes well: wrap tightly in plastic wrap, then foil, and place in a freezer-friendly bag for up to 3 months. Thaw at room temperature before serving.
- You can freeze individual slices for convenient, ready-to-eat treats.
Keywords: chocolate banana bread, healthy banana bread, gluten free banana bread, almond flour bread, chocolate chip banana bread, maple syrup sweetened, dairy free option