Description

This Healthy Chocolate Banana Bread is a delicious and nutritious twist on a classic favorite. Made with ripe bananas, whole wheat and almond flours, and sweetened naturally with maple syrup, this moist and flavorful bread incorporates rich cocoa powder and dark chocolate chips for a satisfying chocolatey taste. Perfect for breakfast, snacks, or dessert, it combines wholesome ingredients without compromising on decadence.

Ingredients

Scale

Wet Ingredients

3 ripe bananas, mashed
2 eggs
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1 cup whole wheat flour
1/2 cup almond flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Add-ins

1/2 cup dark chocolate chips

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Instructions

Preheat the oven and prepare the loaf pan. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
Combine wet ingredients in a bowl. In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted coconut oil, maple syrup, and vanilla extract, and whisk together until well combined.
Whisk dry ingredients in another bowl. In a separate bowl, sift together the whole wheat flour, almond flour, cocoa powder, baking soda, baking powder, and salt. Mix until evenly distributed.
Gradually mix dry ingredients into wet. Slowly add the dry ingredients to the wet mixture, stirring gently until just incorporated. Be careful not to overmix to keep the bread tender.
Fold in dark chocolate chips. Gently fold in the dark chocolate chips evenly throughout the batter for pockets of rich chocolate flavor.
Pour batter into pan and bake until done. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool before slicing and serving. Remove the banana bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This ensures clean slices and the best texture.

Notes

Use very ripe bananas for the best natural sweetness and moist texture.
You can substitute almond flour with oat flour if preferred.
Dark chocolate chips add extra richness but can be omitted for a dairy-free or less sweet version.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
This recipe freezes well; slice and freeze in an airtight container for up to 3 months.