Healthy Chocolate Banana Bread

Name: Healthy Chocolate Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 3 very ripe medium bananas (ones with LOTS of brown spots), mashed (1 ¼ cups mashed banana); 3 eggs; ¼ cup pure maple syrup; 1 teaspoon vanilla extract; 2 ½ cups packed fine blanched almond flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; ½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top; Fancy sea salt, for sprinkling on top

User Reviews

4.9

423 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
12 servings
Calories
258 kcal
Course
Breakfast, Snacks, Lunch, Others
Cuisine
American

Healthy Chocolate Banana Bread

Stella Guerrero

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Healthy chocolate banana bread made with almond flour and sweetened only with bananas and a touch of pure maple syrup. This paleo, dairy free and gluten free chocolate banana bread tastes like a delicious brownie and will be your new favorite to bake when you have extra bananas.

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Ingredients

Servings

3 very ripe medium bananas (ones with LOTS of brown spots), mashed (1 ¼ cups mashed banana)
3 eggs
¼ cup pure maple syrup
1 teaspoon vanilla extract
2 ½ cups packed fine blanched almond flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
Fancy sea salt, for sprinkling on top

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Instructions

Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
In a large bowl, whisk together the mashed bananas, eggs, pure maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 50 minutes-65 minutes or until the tester comes out almost clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) Top with your favorite nut butter or butter and sprinkle with a little sea salt. Enjoy!

Notes

Feel free to add in ⅓ cup chopped walnuts or pecans for additional healthy fats.
Bread should be kept well-covered at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
This bread freezes well, simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.

Nutrition Information

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Serving 1slice Calories 258cal (13%) Carbohydrates 25.7g (9%) Protein 7.5g (15%) Fat 17g (26%) Saturated Fat 3.9g (20%) Fiber 5.3g (21%) Sugar 14.9g (30%)