Healthy Chocolate Banana Bread
This healthy Chocolate Banana Bread is so moist and fluffy and perfect for breakfast or as a healthy dessert. It’s loaded with rich chocolate and nutty almond butter. The recipe is made with almond and coconut flour which makes it gluten-free and paleo compliant.
Raise your hand if you love banana bread!
I certainly do, and if there is any way this classic bake can get even better it is with tons of chocolate.
This healthy, yet decadent chocolate banana bread has quickly become one of my favorite breakfasts lately.
It’s perfect to freeze in portion sizes for an easy breakfast.
Just top with thick yogurt or creamy almond butter for delicious breakfast or top with ice cream for a late-night dessert.
Banana bread can be made in so many different ways and I have made quite a few, like this Carrot Cake Banana Bread and this Zucchini Banana Bread. But right now, I’m craving this Healthy Chocolate Banana Bread.
Why I love this chocolate banana bread
There are a few reasons for why I love this banana bread, and the number one must be the chocolate that’s packed in there!
I’m using both cacao powder and chocolate chips to achieve the best chocolatey banana bread. I love how the chocolate chips ooze out when you heat in the microwave for a few seconds.
It’s just so good!
The texture of this grain-free banana bread is perfect! It’s so moist and fluffy, and at the same time, it’s dens and decadent.
If you are looking for a chocolate packed banana bread, this is it and it won’t disappoint.
Another great thing about this banana bread recipe is that all ingredients are simple and wholesome.
Also, this healthy chocolate banana bread, all you need is ONE single bowl and it’s just so easy to make.
Now if you are like me, I am patiently waiting for the bananas to go brown so they will have that sweet taste, perfect for baking.
Gluten-free banana bread made with ripe bananas
If you have read my blog for a while or if you are following me on Instagram you know how much I love baking with bananas. And that is specifically ripe bananas.
The reason behind why you want to use the brown bananas is because they are sweeter.
It’s the starch in the bananas that have transformed into simple sugar, which gives them a sweeter taste.
It’s not only the sugar content that changes in the banana when it ripens. For example, the antioxidant levels are higher in a brown banana.
And just as less ripe bananas, brown bananas are a good source of vitamin B6 and potassium.
You can read more about the transformation from green to yellow to brown bananas here.
Is Chocolate Banana bread healthy?
This gluten-free banana bread is actually good for you!
For this fluffy and delicious Chocolate Banana Bread, I decided to use a blend of almond flour and coconut flour instead of the traditionally used white wheat flour.
Both almond flour and coconut flour are gluten-free, grain-free and a good source of fibre and healthy fats. And both of them are paleo compliant.
This banana bread recipe doesn’t have any oil or butter. Instead, I’m using almond butter as my fat.
This is such a genius move when you want to keep your baked goods dairy-free and pack as many nutrients as possible into your desserts.
Almond butter is a great source of healthy fats and protein.
Besides ripe bananas, to sweeten this banana bread a little more I’m using coconut sugar which is Paleo compliant and not as refined as regular white caster sugar or brown sugar
Ingredients needed to make healthy chocolate banana bread
I’m going to go a head and say it. You probably have all these ingredients already, especially if you have made a few paleo and keto cakes and breads before.
As you know, I love baking with bananas! It’s a natural sweetener, it keeps your cake and bread moist and bananas have a lot of nutrients.
Bananas are a good source of potassium, magnesium, and vitamin B6. You can read more about the health benefits of bananas here.
For this banana bread, I’m using smooth almond butter, but if you prefer using peanut butter or cashew butter, that would work too.
When buying nut butter, make sure you check the ingredient list. There should only be one ingredient (maybe two if you want a salted nut butter) on that list and that is nuts. These nut kinds of butter are often referred to as “natural”.
Use room temperature eggs to make sure the batter will blend evenly. It will also allow the cake to get fluffier and rise evenly.
To make vegan banana bread, you can try using flax eggs. I have done it for other banana bread recipes with really good results.
Almond flour is my favorite gluten-free flour. It adds extra moisture, protein, and healthy fats.
Almond flour is also grain-free, Paleo and Keto-friendly.
I love baking with coconut flour. It’s naturally gluten-free and has a great slightly sweet taste. It also helps with keeping your baked goods moist.
The nutritional content of coconut flour is great compared to All-purpose flour. For example, it contains good levels of iron, fiber, and healthy fats. You can read more about the health benefits of coconut flour here.
You can use unsweetened cocoa powder as well if that’s what you have on hand. The main difference between the two is how and how much they have been processed. You can read more about cacao vs. cocoa powder here.
A DOUBLE Chocolate Banana Bread must have chocolate chips! There are both going to be folded into the batter and be sprinkled on top.
How to make Healthy Chocolate Banana Bread
To make this delicious Paleo banana bread all you need is one large bowl and a hand mixer.
Start with mashing your ripe bananas using ether a fork or a hand mixer in a large mixing bowl.
Then, add eggs and almond butter to the mashed bananas. Whisk together using a hand mixer until it’s well combined.
Now, add almond flour, coconut flour, baking soda, cacao powder, salt, and coconut sugar. Combine well but be sure not to over mix.
To finish this Chocolate Banana Bread, fold in your favorite kind of chocolate chips.
Line a 8×4 or 9×5 loaf pan with parchment paper and spray with coconut oil. Pour the banana bread mixture into the loaf pan.
Top the healthy banana bread with more chocolate chips.
If you want to be extra fancy decorate your loaf with sliced bananas before you bake. It will come out looking so beautiful!
Bake in the middle of the oven for about 35 minutes or until a toothpick comes out clean.
Let the banana bread cool before you cut it into it to prevent all the moisture from steaming out.
Variations of my healthy chocolate banana bread
There are so many ways you can switch up your banana bread.
- Fold in and top the grain-free banana bread with chopped walnuts.
- Switch up what kind of chocolate chips you are using. Maybe use both white and dark chocolate chips.
- Add spices like cinnamon and nutmeg to your banana bread, or use a pumpkin pie spice or apple pie spice for a delicious variation to this healthy chocolate banana bread.
Ways to serve this paleo banana bread
To add even more variations to this healthy chocolate banana bread, change up the way you serve it.
- Serve a slice of banana bread with thick yogurt for a sweet healthy breakfast.
- Add a scoop of vanilla ice cream for a delicious dessert.
- Top a slice of chocolate banana bread with creamy almond butter and more fresh bananas
Tips and tricks for the best paleo banana bread
I have learned that using room temperature eggs makes a big difference when baking. It will make sure the batter will blend evenly and is will allow the cake to get fluffier and rise evenly.
To make this healthy chocolate banana bread vegan, try using flax eggs. I have done it for other banana bread recipes with really good results.
I have said it before, but use an oven thermometer to make sure your oven temperature is accurate
When using a toothpick to check on your banana bread, insert it on a few different spots to make sure it’s baked all the way through.
When baking with chocolate chips it is easy to hit one when you are sticking the toothpick in and it might confuse you to think that the cake is not done, when actually it is.
How to store this healthy chocolate banana bread
You can store this gluten-free banana bread on the countertop for a couple of days, wrapped in plastic, or store it in the fridge in an airtight container for up to five days.
As you might know I love freezing my baked goods.
I usually slice the banana bread loaf and wrapping each piece individually before freezing. This will allow you to grab one piece at a time from the freezer, instead of having to defrost the whole thing.
This is an awesome hack for a quick and easy breakfast or late-night dessert. To reheat, warm in the microwave for 15 seconds.
What’s your favorite kind of healthy banana bread? Leave a comment below!
Here are some other chocolate recipes you might like:
Get the recipe:Healthy Chocolate Banana Bread
- 2 cup ripe bananas, ~3 medium
- 1/3 cup smooth almond butter
- 3 eggs, room temp
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup cocoa powder or cacao powder
- 1/3 cup coconut sugar
- 1 tsp baking soda
- A pinch of salt
- 3/4 cup chocolate chips, divided
- Preheat oven to 350 F
- In a large mixing bowl, mash the ripe bananas using either a fork or a hand mixer.
- Add the eggs and almond butter to the mashed bananas. Whisk together using a hand mixer until it’s well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cacao powder, salt, and coconut sugar. Combine the wet and dry ingredients gently with a spatula.
- Fold chocolate chips into the batter.
- Line 8×4 loaf pan with parchment paper and spray with coconut oil. Pour the banana bread mixture into the loaf pan.
- Top the chocolate banana bread with more chocolate chips.
- Bake for 35 – 37 minutes or until the toothpick comes out clean.
- Let the banana bread cool, cut into slices, and top with some nut butter, ice cream, or yogurt. Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.